When I tell people (and by 'people', I mean 'non-engineers') that my field of specialization is heat transfer, I usually get some incredulous response on the theme of, "There is a whole field where someone would study nothing but heat transfer?" with the implied sub-text of "sane someone" accompanied by lots of extra question marks. I have to admit that in everyday experience, most people don't have to think quantitatively about heat transfer. However, almost everybody connects (non-quantitatively) with heat transfer in the kitchen, so in this post we'll explore heat transfer in cooking.
