Conduction - transfer of heat between contact of two solids
e.g: Stir fry and fried egg
Convection - Transfer of heat in a liquid to form a convection current where hot water rises, then falls as it cools
e.g: boiling water to carrots, poached egg
Radiation (infra-red) - transfer of heat using electromagnetic radiation which are waves of heat or light which cook the food. No physical contact is made.
e.g: grilling sausages, toasting bread
Radiation (microwave) - the microwave oven converts electricity into microwaves which cook the food
e.g: ready meals, heating up leftovers,
