HEAT TRANSFER Now that we know exactly what energy is, there’s a second layer of information to consider: the means by which that energy gets transferred to your food Conduction is the direct transfer of energy from one solid body to another It is what happens when you burn your hand by grabbing a hot pan (hint: don’t that) Vibrating molecules from one surface will strike the relatively still molecules on another surface, thereby transferring their energy This is by far the most efficient method of heat transfer Here are some examples of heat transfer through conduction: • Searing a steak • Crisping the bottom of a pizza • Cooking scrambled eggs • Making grill marks on a burger • Sautéing onions Steaks searing—heat through conduction Convection is the transfer of one solid body to another through the intermediary of a fluid—that is, a liquid or a gas This is a moderately efficient method of heat transfer, though in cooking its efficiency depends greatly on the way the fluid flows around the food The motion of the fluid is referred to as convection patterns As a general rule, the faster air travels over a given surface, the more energy it can transfer Still air will rapidly give up its energy, but with moving air, the energy supply is constantly being replenished by new air being cycled over a substance such as food Convection ovens, for instance, have fans that are designed to keep the air inside moving ... transfer, though in cooking its efficiency depends greatly on the way the fluid flows around the food The motion of the fluid is referred to as convection patterns As a general rule, the faster air...Steaks searing—heat through conduction Convection is the transfer of one solid body to another through the intermediary of a fluid—that is, a liquid or a gas... rule, the faster air travels over a given surface, the more energy it can transfer Still air will rapidly give up its energy, but with moving air, the energy supply is constantly being replenished by new air being cycled over a