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TransportProject1

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  • An Adventure in How to Utilize Convection and Conduction in the Kitchen
  • By: Caroline Ghio
  • Not another fire! You need to start thinking about cooking your eggs like an engineer would!
  • I can see you are excited to learn though since you just demonstrated conduction with your hand. I can also see why you aren't an engineering major!
  • Ow, that stove top is hot, I burned my hand!
  • Says the engineer who got a 35 on her first Transport II Test!
  • At least I was only below the average by five points!
  • Back to the point, conduction is the kind of heat transfer that takes place when 2 objects come in direct contact. Fortunately for you, conduction is the slowest method of heat transfer and allows food or your hand to be cooked from the outside in!
  • Heat transfer, conduction.....all those engineering words! I just want to make my eggs without starting a fire or burning my hands.
  • We’ll get there, let me start at the beginning.
  • You remember those crazy drawings of a heat exchanger I stayed up half the night working on that had a big metal box with fluid filled tubes at different temperatures running through them?
  • And like when you made a hair dryer look like an engineering project?
  • Exactly! Those are all methods of heat transfer! And cooking uses some of the same principles as a hair dryer and the heat exchangers in those drawings!
  • Gosh, I’m pretty good with a hairdryer, maybe I can just cook my eggs with a hairdryer.
  • Don't be dramatic! I can help you! In heat transfer, heat moves from a warm surface to a cooler surface. So heat moves from the stove to the pan you are cooking in to your food.
  • There are three methods of heat transfer: conduction, convection, and radiation. Cooking usually uses a combination of these methods.
  • The easiest kind of cooking uses radiation from microwaves. Radiation heat transfer occurs when microwave (light waves) or infrared energy (heat waves) are spread into the food.
  • As the microwaves penetrate the food, they bump into molecules of water and fat, causing them to vibrate rapidly. This vibration creates friction, which creates heat that cooks the food.
  • Here are a few examples of how heat transfer via radiation works: Warming your hands over a fire, Lying in the sun to get warm, Heating up dinner in the microwave.
  • Convection is another way that heat is transferred to cook food. Convection occurs by the movement of air, liquid, or steam around food.
  • When do we use that in real life though??
  • Well, we use convection when we make soup for lunch. As a pan of soup heats on the stove, heat moves upward from the bottom of the pan. Hot areas of the liquid or gas flow and mix with the cool areas.

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