Tuesday, May 15, 2012


Definition: In the culinary arts, convection is a method of heat transfer where food is heated by a moving heat source such as hot air inside an oven that is circulated by a fan.


The movement of steam or the motion of boiling water in a pot are examples of convection.

Stirring a pot of soup would also be considered a form of convection, as it redistributes the heat from the bottom of a pot throughout the soup.

See Also: Conduction, Heat Transfer

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