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Conduction
What is Conduction?
Conduction is the process by which heat or electricity is transferred from the cooking vessel to the ingredients. Conduction is typically the slowest method of heat transfer, but allows food to be cooked from the outside in. The heat transfer is done using direct contact with the flame or electric coil to the piece of cookware. The heated molecules from the burner get transferred directly to the pot or pan, making it typically the slowest of the five heat transferring methods. This is the case as cookware is heated up gradually before it is ready to be used.
How is Conduction used?
Conduction occurs when cookware encounters a heat source (be it a flame or electric stovetop) and is arguably the most used of the five heat transferring methods, being featured in most recipes. With conductivity, moreover, the material that cookware is made from is a critical factor as it determines how quickly or slowly heat can be transferred to food. Materials such as copper, aluminum, cast iron, and stainless steel are great conductors of heat as they increase the transfer of kinetic energy through the cookware (i.e., heats it up). The heat from the pan is then transmitted directly to the ingredients, helping to ensure that ingredients are cooked evenly.
Benefits of Conduction
Conduction is a simple process which exposes food to a heat source and helps guarantee all ingredients are cooked consistently. The conduction process is a gradual one, heating the pan slowly, but resulting in even heat distribution throughout. Conduction occurs in most quality cookware materials, making it the most used heat transfer method (along with convection and radiation). Quality cookware has typically been described to be both durable and a good conductor for heat. French Ovens and Dutch Ovens, for example, fit in this category and remain some of the most conductive pieces of cookware.
