When we talk about cooking, we generally refer to the process of heating food—whether it's meat, vegetables, or fruit. Some dishes don’t require any form of heat, but these are usually not classified as cooked meals. For instance, you wouldn’t say you “cooked†a salad, especially a traditional dinner salad, because it’s more about preparation than cooking. In commercial kitchens, you’ll often come across equipment labeled as “cooking equipment,†such as ranges, steamers, ovens, griddles, and more. Additionally, there are items categorized under “food prep equipment,†including slicers, blenders, and food processors. Commercial cooking equipment relies on fuel to generate heat, which then transfers to the food through various methods. The most common fuels used are gas (natural or liquid propane) and electricity. In professional kitchens, three primary methods of heat transfer are employed: convection, conduction, and radiation. Convection involves using gas or another liquid medium to transfer heat to food. Equipment like fryers and convection ovens utilize this method. Similarly, steamers, immersion circulators, and pasta cookers rely on convection to prepare food. Conduction happens when there is direct contact between the food being cooked and the heat-conducting material. Griddles and cooktops are prime examples since the food touches the heated surface directly. Often, conduction works alongside convection—for instance, having a griddle next to gas burners on a range. Radiation employs infrared waves to transfer heat into the air. Although all cooking methods involve some level of radiation, it is the sole method used by equipment like toasters, microwave ovens, and radiant broilers.
Keywords: cooking, science
The electric guitar is an electro-acoustic plucked string instrument widely used in many musical styles.
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