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Definition: In the culinary arts, conduction is a method of heat transfer where a piece of food is heated through direct contact with a hotter object like a hot pan.

Conduction also occurs when heat is transferred from a hotter part of a food item to a cooler part of itself.
When heating a pan of water on the stovetop, the heat from the pan is transferred to the water via conduction.

When an egg is placed in the hot water, heat is transferred from the hot water to the egg via conduction.

Conduction also occurs as the heat from the egg white in turn cooks the yolk at the center of the egg.

See Also: Convection, Heat Transfer
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