Is Baking A Cake Conduction Convection Or Radiation
Baking with convection yields a rounded, taller cookie with a crisp exterior. Even heat created by the air circulating in convection yields the irresistible combination of crunchy and gooey and some say its the secret to the perfect cookie. When it comes to baking, there are three main types of heat transfer: Conduction, convection, and radiation. Conduction is the transfer of heat energy through direct contact between two objects.
The primary source of heat is radiation. Fans within the oven will increase cooking times via convection of the air. When a cake (or brownie cake) is pulled from the oven, it is about 210 degrees fahrenheit. To cool down, the energy inside the cake transfers to the baking pan and air molecules through the process of conduction. The general guidance for using a convection oven is to reduce the temperature by 25f and bake for the amount of time that is called for if you were using a conventional oven. Convection bake uses a fan and exhaust system to circulate heat. In contrast, a regular bake does not use a fan. When your oven is cooking in convection bake mode, the air in the oven is circulated by a fan, which eliminates hot spots and cooks the food much faster. When baking a cake, conduction transfers heat from the oven walls to the cake pan, while convection currents circulate hot air around the cake, ensuring even cooking. Additionally, radiation from the oven walls contributes to the overall heat transfer.
