1). The heat of the flame CONDUCTS through the bottom of the pan, to the inside.
2). The heat from the metal on the bottom inside the pan CONDUCTS into the water
that's down there on the bottom.
3). The water on the bottom gets hot.
4). When the water on the bottom is hot, CONVECTION makes it rise to the top,
and CONVECTION makes cooler water sink to the bottom.
5). Go back to Step-2 as many times as possible until somebody shuts off the burner.
If it is a metal cooking pot that's a very easy question to answer, because metal is a conductor.
some conduction, some radiant, a little bit convection
the heat energy or thermal energy is transfer from on object to another by conduction
through conduction
through radiation of heat
By conduction.
Convection I think - the pan will conduct the heat, as it is a solid, but mostly in liquids and gases this doestn work as well as the particles are further away so convection is normally how it is heated.
Conduction through the pan mostly, but also convection as the air around the egg in the pan heats.
Heat transfer by convection.
Convection - Hot air circulating from a heater Conduction - A hot stove with a pan on it Radiation - A hot stove
The scientific principle at work is Convection. When the pot is covered the heat is retained, the soup begins to cook faster.
Both the flame heating the pan and the pan heating the water are examples of conduction. Convection is when the molecules of water heat other molecules of water.
convection
Convection I think - the pan will conduct the heat, as it is a solid, but mostly in liquids and gases this doestn work as well as the particles are further away so convection is normally how it is heated.
Yes, Conduction is illustrated by the heat being transferred from the hot pan into the egg which then causes the egg to heat and transform.
In actual fact stir fry is both conduction & convection, this is because the food is getting hot by conduction But then it is convection as you generally put water or something in it.
This is a more complicated question than you might expect. There are three basic way heat moves, convection, radiation, and conduction. Convection moves heat around by the rising and falling (currents) of some medium like air or water. The currents form, because heated material (in general) is less dense than cooler material. Therefore, convection *never* happens in the absence of gravity. Radiation is always in the form of light, specifically infrared. The warmth you feel when sunlight touches your skin is this kind heat. Lastly, there's conduction where heat moves from one thing to another by contact. Frying pan cooking (dry) primarily uses conduction, but radiation and convection do play roles. Frying pan cooking (with oil) primarily uses convection, but conduction is involved if the food sticks to the bottom.
Conduction through the pan mostly, but also convection as the air around the egg in the pan heats.
Mostly conduction.
Heat transfer by convection.
I believe the answer is convection
Convection - Hot air circulating from a heater Conduction - A hot stove with a pan on it Radiation - A hot stove
The scientific principle at work is Convection. When the pot is covered the heat is retained, the soup begins to cook faster.