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Cooking is the application of heat to foodstuffs which causes chemical changes in them. As you remember from physics class, heat can be transmitted by conduction, convection or radiation.
Cooking by radiation is when the heat radiated by the heat source cooks the food. Examples are broiling, roasting, toasting and barbeque.
Cooking by convection results when the food is placed in a heated substance. If it is air, this is called baking. If it is water, it is boiling. If it is oil, it is deep frying.
Cooking by conduction happens when the food is in direct contact with a hot thing. This is most often a metal frying pan and the process is called frying. If the pan is covered and the food cooks in its own juices, it is braising.
Cooking by microwave adds a further method of heating food, as the microwaves stimulate the water atoms in the food and cause it to heat, thus cooking it.
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