The molecules vibrate and the electrons in the valence shell are easily knocked out of their shell, this energy is transferred between molecules from high a temperature area to low temperature area.
Convection: Hot water at the bottom rises, displacing cooler water, which then heats up and rises, creating a circulation that evenly distributes heat in the saucepan. Conduction: Heat is transferred directly from the stove to the saucepan, warming the metal of the saucepan which then transfers heat to the water in contact with it. Radiation: Heat from the stove is emitted as electromagnetic waves, which are absorbed by the saucepan and water, causing the molecules to vibrate and raise the temperature.
Conduction is the heat transfer between the saucepan and the water through direct contact, convection is the transfer of heat through the movement of the water molecules due to the temperature difference, and radiation is the heat transfer from the stove to the saucepan through electromagnetic waves. These principles work together to heat the water in the saucepan evenly.
Energy in the form of heat is transferred from the atoms in the saucepan to the water molecules.
Heat conduction occurs when the stove transfers heat to the saucepan through direct contact, causing the water to heat up. Heat convection takes place as the hotter water rises to the top and cooler water sinks to the bottom, creating a circulating flow that helps heat the entire body of water. Heat radiation also plays a role, as some heat is emitted from the stove and absorbed by the water molecules, further increasing their temperature.
convection
Yes, convection can heat a pan of water. As the water near the bottom of the pan absorbs heat, it becomes less dense and rises, creating a convection current that circulates the water and helps to distribute the heat evenly.
radinate
by boiling
Energy is transferred from the cooker to the liquid in the saucepan through conduction, where heat is transmitted from the hot surface of the cooker to the bottom of the saucepan by direct contact. This heat is then transferred to the liquid through convection, as the hot liquid rises and circulates, creating a convection current that heats the entire volume of liquid.
Convection is "the transfer of heat through the motion of molecules in a fluid."
convection
Via convection.