— but by the vibration of individual
molecules or a portion of the lattice, which is
transferred to neighboring areas. This transfer
of vibration is a much slower and less
efficient process than electron movement, and
nonmetals are therefore usually referred to as
thermal or electrical insulators, rather than
conductors. Liquids and gases, because their
molecules are relatively far apart, are very
poor conductors.
The conductivity of a material determines
its behavior on the stove. The better the
conductor, the faster a pan heats up and cools
off, and the more evenly heat is distributed
across the pan bottom. Uneven heating creates
hot spots that can burn foods: during frying,
for example, or the boiling down of a puree or
sauce.
Conduction Within a Food Heat also travels
from the outside to the center of a solid piece
of food — a piece of meat or fish or vegetable