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Heat in the kitchen

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Introduction

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The heat energy is transferred from the cooker’s hob to the bottom of saucepan by infrared radiation. The hotter an object is the more infrared radiation it gives out (emits). No particles are involved in radiation.

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The water in the saucepan gets heat up. The particles in water now moving from place to place. Thishappens when particles with a lot of thermal energy in a liquid (water) moves, and take the place of particles with less thermal energy.

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Middle

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Next the heat gets transferred from water to metal spoon by conduction. Metal is a good conductor of heat so it gets hot easily. When the spoon gets heated, the spoon’s particles gain more energy and vibrate more vigorously. The particles bump into nearby particles and make them vibrate more. This is how heat passes energy from the hot end of the spoon to the cool end of the spoon. Here is particle diagram to show how it works-

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Conclusion

happens when particles with a lot of thermal energy in a liquid or gas move, and take the place of particles with less thermal energy. Thermal energy is transferred from hot places to cold places by convection.

Radiation

All objects transfer thermal energy by infrared radiation. The hotter an object is, the more infrared radiation it gives off.

No particles are involved in radiation, unlike conduction and convection. This means that thermal energy transfer by radiation can even work in space, but conduction and convection cannot.

Radiation is how we can feel the heat of the Sun, even though it is millions of kilometres away in space. Infrared cameras give images even in the dark, because they are detecting heat, not visible light.

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