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- Convection: it is the transfer of heat from one place to another caused by the movement of fluid. convective heat transfer combines processes of conduction and advection and is usually the most important or dominant form of heat transfer in liquids and gases.
- Radiation:  it is the process where energy, which is in the form of electromagnetic radiation, is released by a heated surface in every direction and travels straight at the speed of light to its point of absorption, and it doesn't require an intervening medium to carry it
- Conduction: it is the transfer of internal energy by microscopic collisions of particles and the movement of electrons within something. The particles that collide include molecules, atoms and electrons, and they transfer disorganized microscopic kinetic and potential energy, which together is known as internal energy

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Example 1: When cooking a steak in a cast iron skillet, for example, conduction produces an evenly cooked exterior and a moist, juicy interior that guests are sure to love.

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Example 2: If you drop an egg into that boiling water, the heat from the water is then transferred to the egg. As the outer parts of the egg heat up, that heat is transferred inward, so that it is the hotter parts of the egg that end up cooking the cooler, interior parts of itself. The transfer of heat from one part of an object to another part of the same object is also considered conduction.

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Example 3: A good example would be heating a tin can of water using a Bunsen burner. Initially the flame produces radiation which heats the tin can. The tin can then transfers heat to the water through conduction. The hot water then rises to the top, in the convection process.

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Conduction is when heat is transferred through direct contact. This direct contact could be anything, this includes skillets, waffle irons, and even woks. Conduction is used in cooking whenever you're cooking something by placing it directly on in contact with an extremely hot surface.

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Example 1: The passenger plane I was taking to Connecticut for my mother's funeral has just crashed in the middle of a forest. All I could find to eat are a convenient pack of marshmallows, but I also consider myself a gourmand, so I can't just eat the marshmallows raw. Lucky for me the planes wreckage was still burning and if I ignore the scent of burnt corpses it's almost bearable. The flames from the plane give off electromagnetic radiation, this radiation is energetic enough to roast the marshmallows to a perfect golden brown. I finish eating the marshmallows and after a bit I'm rescued from my perilous situation as the only survivor. Also, turns out my mother isn't dead, nor does she live in Connecticut.

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Radiation is used in many types of cooking and is easiest to recognize through any cooking above an open flame. However, fire is not the only kind of radiation we see in cooking. From conventional ovens to microwaves, there are many different ways we sea radiation in cooking. Basically, if something is a strong enough heat source it will radiate energy that you can use to cook.

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Example 2: As a small child I trapped myself in an oven and was stuck for several hours, since then I have had a crippling fear of ovens. Today I am going to get over that fear by baking some bread in a conventional oven. I don't like being near ovens at all, but I manage to prep the ingredients while in the same room as the oven. I make the dough, knead it, and get ready to place it in the oven. I wanted to preheat the oven to 350 degrees Fahrenheit and after passing out from fear only twice I manage to set the temperature. After ten minutes I realize I'll actually have to open the oven and then I pass out just at the thought of that, but I devised a strategy. I use a pole to open the oven from afar and skillfully toss the bread pan into the open door, somehow this works. I close the door in a cold sweat and after about 30-35 minutes my bread is done. The bread baked from the heating element at the bottom of the oven, which emits electromagnetic radiation that bakes the bread. However, I was too scared to get the bread out of the oven and it's still in there all these years later.

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Convection is commonly used in many types of cooking today. I'm sure you've heard the term convection oven before. Convection ovens work by circulating hot air around the inside of the oven using a fan. This method of cooking is faster than using a regular oven and heats things more evenly. You also see convection through water vapor, both boiling water and steamers use convection (heat from the movement of a fluid).

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Example 1: I want to eat an entire 9 pound raw chicken. As I was about to start eating my wife told me should would leave me "if you eat that chicken raw." I really want to eat this chicken soon, but I also don't want to go back to being alone. The fastest way is with a convection oven! Preheat the oven to 425 degrees Fahrenheit and cook the chicken for ten minutes per pound. In no more than an 1 hour 40 minutes I get to enjoy 9 pounds of meaty goodness without having to return to being single. Thanks to the circulating air that transfers heat to the chicken in the convection oven, the efficient transfer of heat, I saved over 2 hours of cooking time compared to a conventional oven.

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Example 2: I want to bake a nice soufflé to enjoy with my cat on a cool Friday night. I look up a recipe, prep the ingredients, and pop it into my convection oven. I wait the specified 20-25 minutes, but the soufflé never rises. The dish was a failure and my cat ran away. Why did this happen? Convection uses hot air that circulates the oven from all directions and transfers heat evenly across whatever you're making, but for a soufflé  to rise it needs heat from below. Now I know not to bake soufflé in a convection oven, now just to find my cat.

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Example 3: I am a college student living alone in a 1 room apartment, it's around 4 am and I just realized I haven't eaten in 26 hours, so I must be hungry. Since I lack an oven, stove, and other basic cooking supplies, the only thing I can do is microwave leftover soup. I scour my minifridge and find a Tupperware with some sort of liquid in it, it looks... edible, so it must be soup. I take that lid of the Tupperware and pop it in the microwave for a good 1 minute 45 seconds. Microwave ovens create microwave radiation, this radiation is absorbed by the food and causes water molecules to vibrate, the energy from the vibration is what cooks and heats up the food. It seems warm when I take it out, so I stir it a bit and chow down. I have long lost by sense of taste, so I couldn't tell you how it was, but on an unrelated not I was rushed to the hospital soon afterwards because I ingested poison, who knows when that happened.

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-https://link.springer.com/chapter/10.1007/978-1-4615-6907-7_9#:~:text=The%20Three%20Mechanisms%20of%20Heat%20Transfer%3A%20Conduction%2C%20Convection%2C%20and%20Radiation,-Authors
- http://mrsdeminosciencezone.weebly.com/heatenergy-transfer.html
- https://www.researchgate.net/figure/Heat-transfer-within-a-baking-oven-conduction-convection-radiation-and-condensation_fig2_345237023
- https://examples.yourdictionary.com/examples-of-convection.html
- https://physics.stackexchange.com/questions/62423/example-of-situation-with-conduction-convection-and-radiation

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Example 3: My Chinese family is coming to visit me and I can't think of anyway to keep them from concluding I'm a disappointment. Other than finding a job, pursuing an education, or making something of myself the only strategy I have left is to cook them something delicious. With a rudimentary understanding of Chinese cuisine the best thing I could make are steamed buns. How to make steamed buns, well first you need a way to boil water and a bamboo steamer. Prep your ingredients, make the dough, make the filling (we're going with pork today), shape the buns, and put them in your steamer. Place the steamer just above some boiling water with the lid on and the steam (at around 212 degrees Fahrenheit) will fully cook the buns, via heat transfer from steam to bun, after about 15 minutes. The buns turned out great and were delicious, but my family still thought I was a failure.