When we talk about cooking, we’re referring to the process of applying heat to food—whether it’s meat, vegetables, or fruit. However, not all dishes that don’t involve heat are considered cooked. For instance, preparing a traditional dinner salad doesn’t count as cooking, though some salads might be warmed slightly before serving. In professional kitchens, you’ll often encounter equipment labeled as “cooking equipment,†such as ranges, ovens, fryers, and griddles. On the other hand, tools like food processors, slicers, and blenders fall under “food preparation equipment.†The backbone of commercial cooking lies in the use of fuel to generate heat, which is then transferred to the food. Heat transfer is the key mechanism here, where the energy moves from the heat source to the food itself. Common fuels used in these processes include natural gas, liquid propane, and electricity. Three primary methods of heat transfer are commonly employed in commercial kitchens: convection, conduction, and radiation. Convection relies on gases or liquids to move heat to the food. Equipment like convection ovens, fryers, steamers, and immersion circulators use this method to prepare meals. Conduction happens when the food comes directly into contact with a heated surface. Think of griddles or stovetops, where the food touches the hot surface, allowing heat to pass through. Often, conduction works hand-in-hand with convection—for example, a griddle placed beside a burner on a range. Radiation involves infrared waves that heat the air around the food. Although radiation plays a role in all cooking methods, it serves as the sole method of heat transfer in appliances like toasters, microwave ovens, and radiant broilers. Understanding these principles helps chefs make informed decisions when choosing kitchen equipment to optimize their workflow and efficiency.
Keywords: cooking, science
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