What happens during conduction in cooking?

During conduction in cooking, heat is transferred through direct surface contact. This occurs when food or cooking utensils come into direct contact with a heat source, such as a frying pan on a stove. The surface particles of the pan heat up and then transfer that heat to the food in contact with the pan. This method of heat transfer is fundamental in methods such as sautéing, pan-frying, or grilling, where the effectiveness of cooking relies on the direct exchange of heat from the cooking surface to the food item.

Understanding this concept is important for developing cooking techniques, as different methods can lead to varying textures and flavors in the food being prepared. The other choices describe different heat transfer mechanisms or cooking methods, such as convection or using liquid, which do not specifically represent the conduction process.