What is the primary method of heat transfer in baking?

In baking, conduction is the primary method of heat transfer. This occurs when heat moves directly from the hot surface of the oven to the baked goods. For example, when you place a cake batter into a preheated metal baking pan, heat is conducted through the metal, causing the batter to cook evenly from the sides and bottom.

While convection and radiation also play roles in the baking process, they are not the main methods. Convection occurs when hot air circulates around the baked goods, helping to cook the food more evenly, particularly in convection ovens. Radiation happens when heat is emitted from the heating elements or walls of the oven, transferring energy directly to the food without needing a medium like air or metal.

However, since conduction directly impacts the food in contact with the cooking surface, it is considered the primary and most significant method of heat transfer in traditional baking processes.