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Convection- heat transfer by mass motion of a fluid such as air or water when the heated fluid is caused to move away from the source of heat, carrying energy with it.
Conduction- is the transfer of heat by means of molecular excitement within a material without bulk motion of the matter.
Radiation- is the energy that is emitted by matter in the form of photons or electromagnetic waves

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3 cooking related examples- conduction: 

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3 cooking related examples- conduction: 

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1. heating up a cast iron skillet - the pan is heating up and heat is transferred directly to the pan
2. cooking eggs on a pan- direct heat from the hot pan to eggs
3. cooking vegetables on a pan- direct heat from hot pan to vegetables

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1. grilling burgers on a BBQ- heat inside transferring into burgers
2. toasting bread- heat from toaster into bread
3. microwaving frozen food - heat waves from microwave into frozen food

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3 cooking related examples- convection: 

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3 cooking related examples- convection: 

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1. cooking noodles in boiling water- heated water transferring into noodles
2. baking cookies in an oven- the hot air in the oven heating up the cookies
3. cooking bacon in an oven- the hot air in oven heating up the bacon

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-transferred from hot to cold areas
-occurs to the surface of an object when the substance is heated and the energy moves away from the cause of heat
-particles with a lot of heat energy in a liquid or gas replace the played of particles with less heat energy
-causes liquids and gases to expand

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-transpires when any form of electromagnetic radiation is emitted or absorbed
-doesn't require matter to be present
-more dependent on temperature compared to convection

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-take place when a substance gets heated resulting in particles to take in more energy and vibrate
-occurs through the interaction of neighboring atoms and molecules resulting in heat transfer
-the most important heat transfer relating within a solid and in between solid objects in thermal contact
-happens more often in solids and liquids due to the particles being closer

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