Heat Transfer

Heat Transfer

1. Conduction

   • When the heat energy coming from the stove is transferred onto the metal of your pan which heats up the pan allowing you to cook food.
   • When heat is transferred to the pan, the metal atoms vibrate

2. Convection

   • a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan. The movement of steam or the motion of boiling water in a pot are also examples of convection.

3. Radiation

   • a heating process that does not require physical contact between the heat source and the food being cooked
   • instead, energy is transferred by waves of heat or light striking the food.