What does conduction refer to in cooking?

Conduction refers to the transfer of heat through a solid object. This process occurs when molecules within the solid vibrate and pass on their thermal energy to adjacent molecules. In cooking, this is commonly seen when a metal pan is heated on a stovetop; the heat from the burner is conducted through the metal to the food in contact with the pan, allowing it to cook evenly. This method is highly effective for various cooking techniques, such as frying or sautéing, where direct contact between the food and the cooking surface is crucial for proper heat transfer.

Other forms of heat transfer, such as convection or radiation, involve different mediums—air, liquids, or electromagnetic waves—which are not applicable to the definition of conduction.