Methods of Heat Transfer

The three main ways that heat is transferred from its source to food are radiation, conduction, and convection. Most methods of cooking and baking, including simmering, sautéing, frying, and oven baking, rely on more than one means of heat transfer (Figure 2.1). A fourth type of heat transfer, induction, takes place on special stovetop surfaces. Each of these means of heat transfer is explained in this section.