Understanding Cooking Methods: Radiation, Convection, and Conduction
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Radiation occurs when energy is transferred by waves from a source to the food. The waves themselves are not actually heat energy but are changed into heat energy when they strike the food being cooked. (Light waves, radio waves, and X-rays are examples of radiation not used for cooking.)
Two kinds of radiation:
Infrared: In a broiler, an electric element or a ceramic element heated by a gas flame becomes so hot it gives off infrared radiation, which cooks the food. High-intensity infrared ovens are designed to heat food rapidly.
Microwave: radiation generated by the oven penetrates partway into the food, where it agitates the molecules of water. The friction this agitation causes creates heat, which cooks the food. Because microwave radiation
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