what are some of the similarities and differences between heat transfer mechanisms between boiling and baking when it comes to boiling and baking eggs?
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.
Hope this helps, and tell me in a comment if you need something else or something to be fixed.
Get Answers For Free
Most questions answered within 1 hours.