Methods of Cookery !! (Part 2)

 

What is Cooking?

Cooking is simply the transfer of energy from a heat source to a food.


There are 3 heat transfer methods.

1. Radiation Heat (direct heat)

In cooking, it refers to the transfer of heat in the form of electromagnetic waves directly from a heat source to the surface of the food, without needing a medium like air or metal. This type of heat transfer occurs in many common cooking methods.

The key characteristics of radiation heat;

  • Direct transfer: Heat is transferred straight from the source to the food.
  • No Contact Needed: Unlike Conduction (Which requires direct contact) or convention (which uses fluids or gases) radiation can occur across a vacuum or air.
  • Infrared radiation: This is the most common form in cooking.

Benefits of Radiation Heat in Cooking;

  1. Fast browning and crisping.
  2. Energy-efficient in open systems like grills. 
  3. Even cooking when combined with rotation or movement.
2. Conduction Heat

It refers to the transfer of heat through direct contact between materials. In cooking, conduction occurs when heat moves from one object (like a hot pan or burner) to the food item being cooked. 

Materials & Conduction Efficiency;

  1. Metal pans (especially copper or aluminium) - Conduct heat very well.
  2. Glass or Ceramic dishes – Conduct heat more slowly but evenly.
  3. Nonstick pans – May slightly reduce heat conduction efficiency due to coatings.
3.  Convection Heat

Convection is the transfer of heat through a fluid, which includes liquids and gases. In cooking, it most often refers to hot air or liquid moving around food, transferring heat as it flows.

Advantages of Convection Cooking; 

  • Faster Cooking (up to 25% quicker in convection ovens)
  • More even browning and texture.
  • Energy efficient in many cases.


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