Which term describes how heat travels to food from one molecule to an adjacent molecule while the molecules themselves remain in place?

The term that describes how heat travels to food from one molecule to an adjacent molecule, with the molecules themselves remaining in place, is conduction. In this process, heat transfer occurs through direct contact between molecules. As one molecule absorbs heat, it vibrates and transfers that energy to neighboring molecules without the substances moving as a whole.

This mechanism is particularly relevant in cooking methods such as sautéing or frying, where the pan conducts heat to the food. Each molecule in the food gradually absorbs heat from those around it, leading to an overall increase in temperature and cooking of the food.

While convection involves the movement of fluid or air to distribute heat, and radiation refers to heat transfer through electromagnetic waves without requiring a medium, conduction specifically deals with the transfer of heat through direct contact of molecules. Insulation, meanwhile, refers to materials that prevent heat transfer. Thus, conduction is the suitable term for this mode of heat transfer inside food during cooking.