Essential University Physics: Volume 1 (4th Edition) Clone

Published by Pearson
ISBN 10: 0-134-98855-8
ISBN 13: 978-0-13498-855-9

Chapter 16 - For Thought and Discussion - Page 309: 7

Answer

The answer is below.

Work Step by Step

With baking, the energy is transferred through convection. In other words, the heated air transfers energy to the thing being cooked. Contrarily, the majority of the cooking though broiling comes through heat being radiated to the top layer of the food. For this reason, broiling is effective when trying to heat a top layer (such as when melting cheese).
Update this answer!

You can help us out by revising, improving and updating this answer.

Update this answer

After you claim an answer you’ll have 24 hours to send in a draft. An editor will review the submission and either publish your submission or provide feedback.