How to pronounce“convect”in English

Convection occurs when this big change in temperature with height in your pot. Well, the atmosphere is the same way. Well, to get a big change in temperature with height, you

It generates convection currents, which help drive the churn of tectonic plates and the recycling of rocks from the surface.

you're cooking by convection, meaning that it's the liquid that is actually transferring the heat, if you will.

You don't have convection and things.

We talked about convection heat, and we talked about conduction heat.

It's cooking by convection flow-- gentle air flow.

I wondered about convection oven versus conventional, and which is your go-to and in what cases will you opt for the other choice, and why?

We use mostly convection at this point, but it's for specific pastries.

Like a convection versus a regular oven?

some of the thunderstorms or the convective cells, the individual clouds within those hurricane feeder bands or

And the difference-- with the convection, you've got the fan whirring around, which is making the temperature more consistent, but it is introducing the element of movement and air.

If you put bread in the convection oven, the air will cause the skin of the bread to crust, which means that as the yeast is trying to expand

And the best is in a convection oven because the temperature flows around it.

And I don't have the convection oven.

and then as it heats up it convects the heat upward, and it enlarges that jiffy drill hole over time, and it just gets bigger, and bigger, and bigger.

have to have a dehydrator or a convection oven that goes down to a low temperature for that but you can add

But a cake-- if you put a cake in a convection oven, what tends to happen is that the cake starts to cook on the outside,

Do you have to do it a little longer without a convection?

It just depends. Convection is the one, specifically, that I'm talking about.

turbines to capture the barest streams of air convection and use them to help

But it's hotter than warm air, convection air flow.

And the reverse sear technique will give you even color from the indirect convection airflow.

And then of course, you have convection.

That the more you move things through the air, the more convection you have going on, the more you're encouraging moisture to evaporate away,

Now, every star like the Sun has an outer layer that sort of boils from convection.

Ooh, another question. If we don't have a convection oven, does that change the time that it takes to bake?

So you're learning principles of say flavor combination, principles of using convection

you warm the air above, that air wants to rise. And when you have rising air, you get more convection, thunderstorm

The hottest rock creeps upwards toward the surface, and the colder stuff at the top sinks back down, creating convection currents, or heat-based flow cycles.

When we cook on a grill, you have air temp, which is the convection airflow.

So for cookies, brioche, muffins, and tarts, tart shells, we'll use convection.

So I didn't make this particular slide, and this one often turns-- to me, it was a little hokey, but you guys all understand there's no convection in space

So today for the class what I've got here, this is a 500 degree electric portable convection oven, so essentially simulating what your home situation is.

At the shop we have, they like, we have an electric oven, very even heating, and I like how convection works.

So whereas my, the oven at the shop, I do like convection, you know when I do catering gigs and I'm using someone's kitchen as my pizzeria that night, I often find that convection

And so we put them both in there. We had temperature probes stuck all over both of them. And we put them into a convection oven. That let us control the temperature better than a real

Oh, yeah. Oh no, the model said that. Yeah. I mean, there was a trough and the thunders and the convection was coming around and, yeah, the days before, you know, with the

You heat it up and it starts percolating, right, it causes convecting.