Conduction cooking is cooking, in which the heat from a stove or burner is used to transfer heat to a certain area. The most basic types of heat for cooking are convective and conductive heat transfer. Convection heat transfer is the movement of heat through a fluid or gas. For instance, in cooking, the burners on stove top are going to conduct heat energy from the burner straight down to the food being cooked, while the induction cookers are going to distribute that heat throughout the room. A fan is then used in order to circulate the heat generated by the stove or burner even further and this is where the term condensation is used.
Conduction cooking is done with the help of various types of tools and equipments. The most basic and the least expensive tool that are used in this process are a pot, which is made out of steel. The basic types of heat transfer pots that are used for this process are convection and conductive types. The convection pot is one in which the heat is distributed through a boundary layer on the pot that has a temperature of around 1800 K. The other type is the conductive type, where the heat is also conducted through a metal layer on the pot which has a lower temperature of around 14 K.
Another important term that you would need to know when talking about cooking is the convection oven. This is another type of cooker in which the heat is conducted through the oven’s walls. In order to achieve this, the pots that are used here have a thin wall that is filled with a medium fluid and this prevents the formation of cracks. The most commonly used material for these ovens is ceramic. However, you would find some specialty ovens being manufactured from stainless steel or aluminum. While cooking in such an oven would not cause much damage to your utensils, you should never overheat them as they can result in serious burns.