Useful Heat Transfers
There is usually more than one type of heat transfer:
Heat conduction through the bottom of a pan to its contents is useful – you’re trying to heat them up. Heat radiation out of the sides of the pan is not useful. It’s the food that you are trying to heat up, not the air around it. You have to analyse what transfers are taking place and work out which bits you can improve.
In a saucepan, there is heat conducted through the bottom, heat conducted through…