Understanding Conduction Principles Is Vital to Success in the Kitchen

Thermodyne

When it comes to good food, opinions vary according to taste. While some people prefer combinations of rich, savory flavors, others go for the zing and pep of lively spices. On one matter we can agree, however: good flavors are a poor mask for badly-cooked food.

The secret to a well-cooked dinner is, of course, understanding conduction principles. 

Conduction is one of three ways to accomplish heat transfer and cook food. Through conduction, heat is transferred through direct contact with a heat source. Through convection, heat transfers through liquid; and through radiation, heat waves pass through the air and into the food.

One reason that conduction is a preferred cooking method is that the speed of cooking can be controlled.

Conduction is a slow method of heat transfer because there must be physical contact from one molecule to another (How to Cook Gourmet).

Although conduction is a “slow” method of heat transfer, that does not mean that conduction methods always lead to slow cooking. Think of frying an egg on the range. The heat transfer may be a relatively “slow” process by scientific standards, but eggs cook relatively quickly when compared to other food items. 

A basic understanding of conduction principles is vital to success in the kitchen. Also vital is having a plan in place to keep your food warm and moist from pan to plate.

A professional food warmer is the best solution to this dilemma. 

Here at Thermodyne Foodservice Products, Inc., we provide quality food warmers for commercial, industrial, and institutional kitchens. If you have questions or comments about our products, please feel free to contact us. We look forward to serving you. 

Thermodyne

Posted in: Cooking Tips & Recipes