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1.) The transfer of heat from the direct contact of molecules and atoms.

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2.) The transfer of heat through a liquid or gas where the heat moves along the same currents

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3.) The transfer of energy though electromagnetic waves

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1.) Conduction is seen in cooking when the burners on stoves conduct heat energy to the bottom of a pan sitting on top of it.

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1.) Conduction is seen in cooking when the burners on stoves conduct heat energy to the bottom of a pan sitting on top of it.

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2.) Convection is seen in cooking when food is heated by a moving heat source such as water inside a pot. 

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2.) Convection is seen in cooking when food is heated by a moving heat source such as water inside a pot. 

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3.) Radiation is seen in cooking when "microwaves"/infrared energy penetrates the food and causes the molecules to speed up, making it hotter.

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3.) Radiation is seen in cooking when "microwaves"/infrared energy penetrates the food and causes the molecules to speed up, making it hotter.

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3.) Radiation is used when you heat up a frozen pizza in the microwave

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3.) Radiation is used when you heat up a frozen pizza in the microwave

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2.) Convection also causes food to heat up when room temperature air moves around frozen food to thaw it.

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2.) Convection also causes food to heat up when room temperature air moves around frozen food to thaw it.

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1.) Conduction is used when cooking an egg on a sidewalk on a hot day.

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1.) Conduction is used when cooking an egg on a sidewalk on a hot day.

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