How does it work? (part 1)
1983
Cummings, Gilbert A.
Methods of transferring heat energy in cooking are conduction, convection, and radiation. Convection is the process whereby heated air rises, touches colder foods, and falls to be heated again. All ovens cook by convection, but when a fan is added to speed heat transfer, it is referred to as a "forced" convection oven. Boiling and frying also are accomplished by the convection process. Steam cooking is the fastest method of convection cooking. Radiation, whether infra-red or microwave, uses energy waves. Radiation heats the objects it contacts, not the air as in conduction and convection cooking. Regardless of what method of cooking is utilized, the principle is the same--the speed of the water molecules in the food is increased. (kbc)
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