Conduction occurs in two ways:
1. When heat moves directly from one item to something touching it—for example, from the top of the range to a soup pot placed on it, from the pot to the broth inside, and from the broth to the solid food items in it.
2. When heat moves from one part of something to an adjacent part of the same item—for example, from the exterior of a roast to the interior, or from a sauté pan to its handle.
Different materials conduct heat at different speeds. Heat moves rapidly through copper and aluminum, more slowly in stainless steel, more slowly yet in glass and porcelain. Air is a poor conductor of heat.
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