On Food and Cooking

(Barry) #1

frequently.


Convection: Movement in Fluids


In the form of heat transfer called convection,
heat is transferred by the movement of
molecules in a fluid from a warm region to a
cooler one. The fluid may be a liquid such as
water, or it may be the air or other gases.
Convection is a process that combines
conduction and mixing: energetic molecules
move from one point in space to another, and
then collide with slower particles. Convection
is an influential phenomenon, contributing as
it does to winds, storms, ocean currents, the
heating of our homes, and the boiling of water
on the stove. It occurs because air and water
take up more space — become less dense —
when their molecules absorb energy and move
faster, and so they rise when they heat up and
sink again as they cool off.


Radiation: the Pure Energy Of radiant Heat and

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