Other Methods of heattransfer
> Radiation
> Conduction
> Convection
Radiation heat is when there is no direct contact between the food and the heat source.
Microwave ovens and infrared lamps are typical examples of this method of cooking.
Microwave ovens isn't really a heatsource, it's more a tipe of radio on steroids. The magnetron sends out radio waves which changes frequently at a supper speed and it also changes direction. This action confuses food molecules and it starts to vibrant, creating friction(heat). .
Convection heating is achieved through a combination of a element (heat source) and a fan (circulation unit). A fan moves the hot molecules generated by the element to the cooler areas creating a even distribution of heating.
This even distribution of heat allows you to do baking on all the shelves inside a oven. Airfryers has become very popular because they are much smaller than the older convection ovens, easier to clean and less stowaway space is
Conduction Heating is when there is a direct contact between the heat source (flame).
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Conclusion
While radiant heating neater and beter (looks) than a solid plate but conduction heating is more energy effection. The flame are directly on the spot compare to the electromagnetic waves that travels in all directions.
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Regards
Pine