How Heat is Transferred through Conduction, Convection, Radiation

Heat transfer is crucial in cooking and nutrition.
There are three main heat transfer methods: conduction, convection, and radiation.
Conduction is heat transfer through direct contact, such as a pan on a stovetop.
Good thermal conductive materials are important for even cooking.
Convection is heat movement through fluids, creating a cycle that distributes heat evenly; this can be seen in ovens and boiling water.
Radiation is heat transfer through electromagnetic waves and doesn’t require a medium to travel through; grills and infrared ovens are examples.
Knowledge of heat transfer methods helps in choosing appropriate cooking techniques for different food types.