The mantle is not exactly solid. It turns out that real life is a lot more complicated than the solid/liquid/gas trichotomy taught in elementary and secondary schools. For example, there are non-Newtonian fluids, and then there's the distinction between amorphous and crystalline solids, and supercritical fluids, and and and.
The mantle is pretty rigid on human timescales (so "solid" isn't exactly wrong), but on geologic timescales it's better thought of as an extremely viscous fluid (so "liquid" isn't exactly wrong either).
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The mantle of the Earth is described as semi-solid because it consists of solid rock that can flow slowly over long periods due to high temperatures and pressures. This viscous behavior allows the mantle to deform and convect, enabling the movement of tectonic plates above it. While it maintains a solid form, the mantle's ability to flow distinguishes it from both rigid solids and fully liquid materials.
The lower mantle is solid but behaves like a very viscous fluid over geological timescales, allowing it to flow slowly. Although it is composed of solid rock, the extreme temperatures and pressures result in a plasticity that enables the material to deform and convect. This slow flow is crucial for the dynamics of plate tectonics and the movement of the Earth's crust.
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Well, it's made up of compressed rock. Another person asked this question and this is the answer: "The Earth's mantle, other than the uppermost hard, rocky layer, is composed of rock in a pliable solid state." Hope this helps and answers your question.
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The crust is not a convection, but rather a rigid outer shell of the Earth made up of solid rock. Convection occurs in the mantle beneath the crust, where the heat generated by the Earth's core drives movement in the molten rock.
To achieve the best results using the convect bake feature on your oven, you should understand that this setting uses a fan to circulate hot air, resulting in even cooking and browning. Make sure to adjust the temperature and time specified in your recipe, as convect bake typically requires a lower temperature and shorter cooking time compared to conventional baking. Place your dish in the center of the oven to ensure even airflow and rotation of your pan halfway through cooking can also help achieve optimal results.
Inside this zone is where hot gas bubbles rise faster than they can cool meaning that this zone would look exactly like a LavaLamp!!!
Conduction needs a conducting medium. Convection needs something to convect. Neither exists in a vacuum.
Radiators are really convectors. Effectively they radiate much less heat than they convect, therefore whether they are painted white, black or made from stainless steel they all convect heat to a similar degree dependant of course to its design, a tube in tube design with a hollow centre that allows the room air to convect up through it would convect much more heat than a solid tube design, likewise you will see the btu's or watts output of such a radiator be listed as much higher than a solid tube design. The main advantages of stainless steel is that it does not rust on the exterior, the inside may corrode a little due to contaminant's in the water but to a much lessor degree than mild steel therefore they last much longer than a mild steel one and they need not be painted. The choice of stainless steel is therefore from a point of view of aesthetics, maintenance and longevity. The choice of finish either polished or brushed is again a matter of taste but one must keep in mind that once the polished type finish is scratched or scuffed it will be significantly harder to eliminate that damage than a brushed one, as the brushed is effectively 'scratched' by emery or stainless brushes to create that effect therefore one could simply use the correct grade emery paper to recreate the finish to match.