Which mechanism explains heat transfer during cooking on a metal surface?

The mechanism that explains heat transfer during cooking on a metal surface is conduction. Conduction is the process by which heat energy is transmitted through collisions between neighboring atoms or molecules. When the metal surface is heated, the heat energy causes the metal atoms to vibrate more vigorously. These vibrating atoms then collide with adjacent, cooler atoms, effectively transferring heat through the metal.

In the context of cooking, when food is placed on a heated metal surface, such as a frying pan or griddle, heat is conducted directly from the surface of the pan to the food. This direct contact between the hot surface and the food facilitates an efficient transfer of heat, enabling the food to cook evenly.

Other mechanisms of heat transfer like convection and radiation do play roles in cooking processes but are not the primary means when cooking directly on a metal surface. Convection involves the movement of fluids and is relevant when cooking in an oven where hot air circulates around the food. Radiation refers to heat transfer via electromagnetic waves, which can be seen when cooking with a microwave or grilling, but does not apply to direct contact cooking on metal. Evaporation refers to the process where liquid turns into vapor, which might occur during cooking but does not explain how heat is transferred through the metal surface