shielding the food with reflective foil, which
reduces it.
Basic Methods of Heating Foods
Pure examples of the three different forms of
heat transfer are seldom found in everyday
life. All hot utensils radiate heat to some
degree, and cooks usually work with
combinations of solid containers that conduct
and fluids that circulate. As simple an
operation as heating a pan of water on the
stove involves radiation and conduction from
an electrical element (radiation and
convection from a gas flame), conduction
through the pan, and convection in the water.
Still, one kind of heat transfer usually
predominates in a given cooking technique
and, together with the cooking medium, has a
distinctive influence on foods.