Chemical energy in the form of wood or charcoal is transformed into thermal energy (heat) through combustion.
The thermal energy is then transferred to the cooking vessel, heating the food inside and causing various chemical reactions to occur, such as denaturation of proteins and caramelization of sugars.
As the food cooks, the thermal energy is also transferred to the surrounding air, causing it to expand and rise, creating convection currents that help distribute the heat more evenly.
Some of the thermal energy is also lost to the environment through radiation and conduction, which can cause the cooking vessel and surrounding surfaces to become hot to the touch.
nergy is constantly being transformed and transferred in a variety of ways as food is cooked over a fire, resulting in the delicious meals we enjoy.