Which method of cooking typically employs the use of conduction?

The method of cooking that typically employs conduction is sautéing. Conduction is the process by which heat is transferred through direct contact between materials. In sautéing, food is cooked in a small amount of oil or fat over medium to high heat, where the pan or skillet directly transfers heat to the food. This allows for even cooking and browning.

While boiling and baking also involve heat transfer, they primarily utilize conduction combined with other methods. Boiling predominantly employs convection, where the movement of hot water facilitates cooking. Baking, on the other hand, involves both conduction and convection within a dry heat environment, but it is less direct compared to sautéing. Grilling primarily relies on radiation heat transfer from the grill’s heat source, making it distinct from the conduction involved in sautéing. Thus, the efficiency and technique of sautéing make it the most appropriate choice for demonstrating conduction cooking.