Advection is simply the transfer of a liquid from point A to point B, inclusive of all internal energy stored within. Advection may be thought of as one of the simplest forms of heat transfer, but its effects are widespread and have a wide range of practical uses. Cooking is one area in which it has a great deal of practical use. In this article I will briefly look at some of the different types of heat for cooking available, and how each method works.
The first type of heat for cooking that we will look at is convection transfer. This is also known as the boiling transfer process and is often referred to as the fingerprint transfer process. As the name suggests, the transfer is caused by the movement of an amount of fluid around a source of heated surface. This involves the fluid being heated on one side while colder fluid flows from the same area on the opposite side.
The second type of heat for cooking, we will look at is known as convection heating. This is often achieved by means of a fan or blower that circulates heated air through a space. This is commonly used in heating and air conditioning duct work. The effect is often described as a cooler running than the warmer one, and is often seen in evaporative cooling fans.