When baking, by what primary means does the heat reach the food? Convection, conduction, or radiation?
Convection oven be heated by the circulating hot air, and though the resulting temperature is much lower than that of a radiant heat source, it is still hot enough to provide some heating of the food by means of radiation from the walls. A convection oven allows a reduction in cooking temperature compared to a conventional oven. This comparison will vary, depending on factors including, for example, how much food is being cooked at once or if airflow is being restricted by using an oversized baking tray. This difference in cooking temperature is offset as the circulating air transfers heat more quickly
Thermal conduction temperatures inside the bar reach a new steady-state, in which a constant temperature gradient along the bar is finally set up, and this gradient then stays constant in space. Typically, such a new steady state gradient is approached exponentially with time after a new temperature-or-heat source or sink, has been introduced. When a "transient conduction" phase is over, heat flow may still continue at high power, so long as temperatures do not change. An example of transient conduction that does not end with steady-state conduction, but rather no conduction, occurs when a hot copper ball is dropped into oil at