ABSTRACT
The generated convection flow inside a pan during cooking depends on the applied heating method and the material of the pan. Several cooking appliances are usually employed for this purpose, such as induction heating and gas-range heating. All of these cooking appliances have been reported to heat the pan in different ways, which result in several heating locations. They generate different heating patterns during convection flow, which are responsible for the differences in quality of the treated foods. This is especially important for the cooking of liquid foods or solids mixed with liquids such as the boiling of soup containing solid foods. This chapter is a compilation of recently published data on convection in a pan during heating using several cooking appliances and pan cooking materials. Theoretical analyses and recent mathematical models developed in this field using computational fluid dynamics (CFD) are summarized to explain the convection flow, temperature distribution, and flow velocity distribution in the pan. The data described herein is valuable as a tool for research of the heating patterns during convection flow using several cooking appliances and pan materials when heating solids mixed with liquids.
