the higher the temperature of a food or pan,
the hotter it is, the faster its molecules are
moving and colliding with each other. And
simple movement is the key to transforming
molecules and foods. As molecules move
faster and more forcefully, their motions and
collisions begin to overcome the electrical
forces holding them together. This frees some
atoms to find new partners and rearrange
themselves in new molecules. Heat thus
encourages chemical reactions and chemical
change.
Bond Energy
The second kind of energy that’s important in
the kitchen is the energy of the chemical
bonds that hold molecules together. When two
or more atoms become a molecule by sharing
electrons and bonding with each other, they’re
pulled together by an electrical force. So in
the process of forming the bond, some of their