Question

why would 450 degrees be used in the oven to bake eggs in an experiment as opposed to boiling. What can be learned from this as far as gradients are concerned? what would be some similarities or differences in heat transfer mechanisms between boiling and baking (water and air)

Answer 1

The egg or food can be cooked due to three modes of heat transfer to the egg which increases its temperature and it gets cooked.

a) Convection : This is heat transfer due to movement of particles (the cold molecules are replaced by hot molecules, nearer to heat source)

b) Radiation: The heat transfer due to electromagnetic waves. Ir radiations are generated by some source which heat up the food.

c) Conduction : Heat is transfered when molecules come in contact with each other. Vibrational energy transfered.

In case of boiling : (water assisted)

Radiation mechanism is least probable and heating is maximum due to conduction and some part due to convection

In case of baking (air assists )

Both conduction and convection is very high although the radiation is limited.