Heat and its Transmission

An assumption that the cook will have access to fuel, devices for generating and controlling heat, and supports or containers for the food during cooking is implicit in the concept of a recipe. Geography and technology dictate availability of fuels; in turn, these have intrinsic characteristics which have influenced the development of cuisines. They may burn fast (dead wood) or slowly (dried cow dung); hot (charcoal) or cooler (peat); be easily controlled (a gas flame) or require skill in their management (coal and other solid fuels). Electricity is one step removed from fuel, but is also important for generating heat for cooking. Fireplaces, ovens, and stoves have evolved in different traditions to deliver optimum heat using available fuels.