CHILD DEVELOPMENT PEDAGOGY

Detailed explanation-1: -In cooking, radiation is the process where heat and light waves strike and penetrate your food. As such, there is no direct contact between the heat source and the cooking food. There are two main radiant heat cooking methods: infrared and microwave radiation.

Detailed explanation-2: -Radiant heat, also known as thermal radiation, is the transfer of electromagnetic radiation which describes the heat exchange of energy by photons. Radiant heat is a mechanism for heat transfer which does not require a medium in which it propagates (unlike convection and conduction).

Detailed explanation-3: -During cooking, heat is transferred from the source of heat to the food through conduction (e.g. grilling steak on a grilling pan sitting on a stove), convection (e.g. running cold water over frozen food to speed up thawing process) and/or radiation (roasting marshmallow over fire).

Detailed explanation-4: -Radiation happens when heat moves as energy waves, called infrared waves, directly from its source to something else. This is how the heat from the Sun gets to Earth. In fact, all hot things radiate heat to cooler things.

Detailed explanation-5: -Infrared radiation is why you can feel the heat of a hot burner element on a stovetop, even from across the room. Older windows will allow infrared radiation coming from warm objects outside to radiate into your home; shades can help to block this radiation.