Culinary (Dry Heat Cooking Methods)

Conduction

Direct transfer of heat through physical contact. Cooks food from the outside in. Examples: searing a steak, stir-frying, touching a hot burner.

Convection

Transfer of heat through the circulation of liquids (water) or gases (air). Examples: boiling water, thawing food under running water, convection oven cooking.

Radiation

Heat transfer through waves without direct contact. Examples: warming hands over fire, grilling, microwaving, roasting marshmallows.

Grilling

Uses radiation from heat source below. Food on grate above heat (charcoal, fire); smoky flavor.

Broiling

Uses radiation from heat source above. Cooks quickly; used for browning or melting tops (cheese, casseroles). Requires careful monitoring.

Sautéing

Uses conduction from hot pan. Quick cooking with high heat and small amount of oil.

Pan-Frying

Uses conduction from hot pan and fat. Food halfway submerged; often turned; also called shallow-fat frying.

Deep-Frying

Uses convection from hot oil circulating around food. Food fully submerged; coated in flour/batter; maintain consistent temperature.

Roasting

Uses convection (hot air), radiation (oven walls), conduction (pan). Food uncovered in oven; promotes browning (crispy skin, crust).

Baking

Uses convection and radiation. For foods with moisture/soft structure (breads, cakes, custards). Creates structure and steam.