What does convection involve in the cooking process?

Convection in the cooking process involves the transfer of heat through the movement of liquids or gases, such as air. When food is cooked using convection, the heat is distributed evenly throughout the cooking medium (like water, oil, or air) as it circulates. This circulation helps to bring the hot liquid or air into contact with the food, cooking it more efficiently and uniformly.

For instance, in an oven that uses convection, a fan spreads the hot air around the food, which can lead to faster cooking times and even browning due to consistent heat exposure. Convection is essential in methods like baking and boiling because it facilitates an effective heat transfer that enhances the cooking process, ensuring that food is cooked thoroughly.