When you’re in the kitchen, what are the different thoughts that run into your mind? Perhaps you’re thinking of grilling that salmon, baking a cheesecake, or steaming those broccolis. You’ll never really consider anything about heat transfers. You may think it’s best left to geeks.
However, every mindful should know about it. It’s how one can fully maximize energy, save on fuel and electric costs, and even prepare food a lot faster. Knowing about heat transfers will also inform you if you have the best cooking allies in the kitchen.
In conventional and infrared cooking technologies, there are three basic methods of transferring heat. One of the most common ones is called conduction. This process requires direct transfer of heat through physical contact. For example, to cook your stir-fry noodles, you need a stainless steel wok since the material used can easily absorb heat. This also means that the pots and pans you’re using should be as near to the source of heat as possible, even touching it.
When cooking in a conduction stove, make sure that you’re properly geared up, perhaps with mittens and pot holders. Heat can envelop the entire pan or pot, and touching it directly can definitely cause burns. It’s also wise to use stirrers and ladles made from wood or plastic since these materials don’t conduct any heat.
Convection is the process that explains why seawater is called in the morning and hot at night. The basic principle of convection is airflow. Hot air moves up since it’s lighter while cooler one goes down, because it’s denser. This movement continues on and on until there is circulation of heat inside the pot or pan.
In cooking, convection ovens have three main parts. These are the rear, the bottom, and the top. A fan is also included, which is attached to the rear. Outside air gets into the oven and is heated. The fan, on the other hand, ensures that the heat is evenly distributed, giving you perfectly cooked meats and vegetables.
Convection is also known to cook food very fast. It cuts down your cooking time with conduction stoves to as much as 75 percent, even if you’re cooking at low temperatures.
Radiation is a type of heat transfer that involves electromagnetic waves that travel through space. The waves are only able to transfer heat once they are able to come into contact with any object. One of the greatest sources of radiation is the sun, which emits different types including UV rays.
In conventional and infrared cooking technologies, the concept of radiation in cooking isn’t really new, though it took a while before manufacturers are able to come up with radiation-based ovens because of an existing patent. The most popular type today is known as infrared oven. Infrared ovens these days are highly advanced. They rely on halogen lamps, for example, as the source of heat. You can also find an infrared convection oven. It’s a convection oven because it has a fan, but its heat use is infrared based.
Why should you settle for a traditional convection oven when you can enjoy so much more? Flavorwave Oven Turbo combines infrared and convection technologies to provide you with a fast and convenient cooking experience, as well as delicious and evenly cooked meals. The infrared convection oven sells at less than $150 and is packed with freebies such as thermal forks, 5-in-1 slicer, and infrared cooking recipes.