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Convection (or convective heat transfer) is the transfer of heat from one place to another due to the movement of fluid. Although often discussed as a distinct method of heat transfer, convective heat transfer involves the combined processes of conduction (heat diffusion) and advection (heat transfer by bulk fluid flow ).
The process of heat transfer from one place to another place without the movement of particles is called conduction, such as when placing a hand on a cold glass of water—heat is conducted from the warm skin to the cold glass, but if the hand is held a few inches from the glass, little conduction would occur since air is a poor conductor of heat.
A bain-marie on a stovetop Hungarian goulash in a traditional "bogrács" cauldron. Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. [3] Beanpot – a deep, wide-bellied, short-necked vessel used to cook ...
Energy transfer efficiency, as defined by U.S. Department of Energy (DOE), is the percentage of the energy consumed by a cooker that, at the end of a simulated cooking cycle has been transferred as heat to a standardized metal test block. The DOE test cycle starts with both the block and the cooktop at 77 °F ± 9 °F (25 °C ± 5 °C).
A hot-water radiator consists of a sealed hollow metal container filled with hot water from a boiler or other heating device by gravity feed, a pump, or natural convection. As it gives out heat, the hot water cools and sinks to the bottom of the radiator and is forced out of a pipe at the other end.
This allows them to be used on both the stovetop and in the oven. Many recipes call for the use of a cast-iron skillet or pot, especially so that the dish can be initially seared or fried on the stovetop then transferred into the oven, pan and all, to finish baking. [6] Likewise, cast-iron skillets can double as baking dishes.
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Variable salinity in water and variable water content in air masses are frequent causes of convection in the oceans and atmosphere which do not involve heat, or else involve additional compositional density factors other than the density changes from thermal expansion (see thermohaline circulation). Similarly, variable composition within the ...