Essential University Physics: Volume 1 (3rd Edition)

Published by Pearson
ISBN 10: 0321993721
ISBN 13: 978-0-32199-372-4

Chapter 16 - For Thought and Discussion - Page 299: 9


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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).
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