What is conduction cooking?

Answer 1

yea I think so

Answer 2

It's a type of stovetops that can heat the pots and pans directly, w/o the stove having to get warm first. The energy is transferred by electro magnetism from the stove directly into the pots and pans.

Conduction is heat transfer through direct contact. When cooking on the stovetop, the heat from the flame or electric grill is applied directly to the frying pan. This means that only the flat surface of the pan is sufficiently hot enough to cook anything and we must flip and toss around the food to cook it properly.

It is important to note that most pans are made of metals, like copper, that conduct heat very efficiently and do not melt on the stovetop.

Convection is heat transfer through a fluid. The fluid can be liquid or gas and in the case of a convection oven, the fluid we care about is air.

An oven is a confined area that gets hot by flames or electric coils. The air inside is warmed to a desired temperature and, as a result, cooks the food from all directions. This method of heat transfer is responsible for pizzas, cakes, and other baked treats!

Keep in mind that ovens heat foods from the outside. The inside slowly heats up with time, and it is not uncommon to see food where the outside looks done, but the inside is uncooked. This is very important when preparing a Thanksgiving turkey, and there are special thermometers that measure the temperature of the food in the center of the turkey to show that it is properly cooked. (editor’s note: All ovens cook by convection – where the hot interior air does the cooking. What appliance manufacturers call “convection ovens” have an additional heating element and an extra fan to make the air circulation more efficient and effective, boosting the heat transfer from the air to the food, and thus altering the way the food cooks -faster, dryer etc..)

Radiation is the transfer of heat using electromagnetic radiation. A microwave oven uses very strong radio waves (a form of electromagnetic radiation), which are very weak and not hot. So how does it work?

Microwave ovens work by spinning water, fats, sugars and oils inside the food. This causes friction, which then heats the food and cooks it from the inside.

Please do not be confused by the word radiation or electromagnetic radiation. In science, these terms are very general and mean a lot of things. Radiation comes from many sources, some are beneficial and others are harmful. For example, solar radiation from the Sun is responsible for heating the Earth and the light we see is a form of electromagnetic radiation.

As you know, heat is very important in the cooking process. Now you have the basic knowledge of heat transfer.

Answer 3

No, it is one of convection.

Actually it is both convection and radiant heating.

Convection because heat is moved through the air in the oven, which heats the bread.

Radiant heat because the heating elements give off infrared radiation, which gives the toasting color. The radiant heat can even be felt from the outside of the oven when you feel the heat through the glass.

There is even some small amount of conduction when the heat in the air heats the rack, which then heats the toast sitting on it.

Answer 4

The conduction happens in the material - metal, or whatever - of the pot. Heat is conducted from the outside to the inside. There may also be conduction within the food, though for some types of food (with lots of liquid, such as a soup), convection is more important.

Answer 5

The heat flows through the food container by conduction heat transfer. Applying Fourier's Law of Conduction gives :

Qdot = ( k ) ( A ) ( TH - TC ) / ( Thickness )

where k is the thermal conductivity of the food container material.

Answer 6

Foods cooked in pans are cooked by conduction. I think foods cooked in ovens are cooked by convection.

Answer 7

It cooks it from the inside out, like a microwave.