In order for food to be cooked, heat must be transferred from a heat source (such as a gas flame or an electric element) to and through the food. Understanding the ways in which heat is transferred and the speed at which it is transferred helps the cook control the cooking process.
Heat is transferred in three ways: conduction, convection, and radiation. It is important to remember that, during a cooking process, more than one of these methods of transfer may be happening at the same time. For example,food on a grill may be heated by conduction from the hot metal grill, by convection from hot air rising from the burner or charcoal, and by radiation from the glowing burner or coals.
Continue reading here: Conduction
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