27/06/2026
CONDUCTION HEAT is a relatively slow method of heat transfer because there must be physi
cal contact to transfer energy from one molecule to adjacent.
Conduction is important in all cooking methods because it is responsible for the move
ment of heat from the surface of a food to its interior. As the molecules near the food’s
exterior gather energy, they move more and more rapidly. As they move, they conduct
heat to the molecules nearby, thus transferring heat through the food (from the exterior
of the item to the interior).
In conventional heating methods (nonmicrowave), the heat source causes food mole
cules to react largely from the surface inward so that layers of molecules heat in succes
sion. This produces a range of temperatures within the food, which means that the
outside can brown and form a crust long before the interior is noticeably warmer.
