Heat in the kitchen

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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.

The water in the saucepan gets heat up. The particles in water now moving from place to place. This happens when particles with a lot of thermal energy in a liquid (water) moves, and take the place of particles with less thermal energy. When heat is transferred from hot places to cold places, this type of energy transferred is called convection. This is how heat transferred through the water.

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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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