What You Need to Know
Cooking efficiency hinges on heat transfer modes—conduction, convection, and radiation—and the thermodynamic principles of phase change. By elevating pressure, reducing temperature, or improving heat containment, energy is directed more effectively into the food matrix, lowering the total energy required to reach safe internal temperatures.
The Science
Primary Reaction
Heat transfer and phase change (liquid to gas in pressure cooking, water evaporation in microwave defrosting)