Question

Broiling is a method of cooking by radiation, which produces somewhat different results from cooking by conduction or convection. A gas flame or electric heating element produces a very high temperature close to the food and above it. Why is radiation the dominant heat-transfer method in this situation?

(a) High-temperature gradient
(b) Low-temperature gradient
(c) Efficient conduction
(d) Efficient convection

Answer 1

Radiation is the dominant heat-transfer method in broiling due to the high-temperature gradient created by the gas flame or electric heating element.

Step-by-step explanation:

Radiation is the dominant heat-transfer method in broiling. This is because a gas flame or electric heating element produces a very high temperature close to the food and above it, creating a high-temperature gradient. Radiation transfers heat energy through electromagnetic waves, allowing the high temperature to be directly applied to the food, resulting in faster and more intense cooking.