The spectrum of electromagnetic radiation.
We use both microwave and infrared
radiation to cook our foods. (The scale
employs a standard scientific abbreviation for
large numbers; 10^5 means a 1 followed by 5
zeroes, or 100,000.)
Grilling and Broiling: Infrared Radiation
Grilling and broiling are the modern,
controlled versions of the oldest culinary
technique, roasting over an open fire or
glowing coals. In grilling, the heat source is
below the food; in broiling, above. Though air
convection contributes some heat, especially
as the distance between heat source and food
is increased, broiling is largely a matter of
infrared radiation. The heat sources used in