Before we go into the BIG 3 types of heat transfer. What is Heat Transfer?
To put it simple, heat transfer is an exchange of thermal energy between 2 objects. In cooking, heat transfer refers to heating your food items through a stove, microwave, or oven.
Convection combines conduction heat and circulation to generate heat in the air to move from warmer areas to cooler ones. 2 types of convection consist of natural and mechanical convection.
Natural convection happens when molecules at the bottom of a cooking equipment rise. This creates a circulating that evenly distributes heat throughout the substance. Mechanical convection occurs when outside circulates heat, which shortens cooking times and cook food more evenly.
The process where heat and light waves strike and enters your food like a microwave radiation and infrared microwave.
Infrared radiation utilizes an electric or ceramic heating element that gives off electromagnetic energy waves. These waves travel at the speed of light to quickly heat food, However, Microwave heat transfer usually cooks food faster than infrared radiation, as it is able to penetrate foods several inches deep.
The process of heat being transferred between objects through direct contact, and is the slowest method of heat transfer but the direct contact between the cooking surface and the item to be heated allows food to be cooked from the outside in.