Kitchen Mysteries is a weekly exploration of oddities surrounding cooking and food. They could be recipes that fail when they shouldn’t, conflicting advice from different sources, or just plain weirdness. If it happens in a kitchen, and you’re not sure why, send a发推文给食品极客找出正在发生的事情。

Friend of The Food Geek, Valerie, asks:

嗨，瓦莱丽，

有一些理论要理解，并且有一些经验法则。让我们从理论开始。

从以前的文章中我们知道，普通烤箱在辐射热方面起作用。辐射热非常温和，可以逐渐加热您的烹饪。它为您提供了对您烹饪的任何精细颗粒的控制。就奥林匹克运动而言，辐射热是围栏：涉及真正的肌肉，但获胜者将是具有速度，反射和微妙策略的冠军。

当您转到对流烤箱时，您不想将所有这些扔掉。After all, people are used to ovens behaving in a certain manner, and if you completely change it, then there’ll be confusion, and you’ll need at least two ovens to get anything done, and puppies will cry, and so on. Even so, there are some definite shortcomings to pure radiant cooking, some of which we discussed last week.

因为辐射烹饪非常微妙,influenced by just about everything. Color, for example. Do you think a Fry-O-Lator cares what color the battered chicken is when you put it in? It does not. It’s just going to go mad with frying power and cook your food. Radiant heat does care about color. Radiant heat will heat darker things faster than lighter things, because lighter things reflect radiant energy (such as light) better than darker things. So, we want something that’s less susceptible to environmental forces than radiant heat but not as implacable as, say, boiling oil. For this, we turn to air, and convection heat transfer.

在许多方面，对流和辐射热是同一件事。两者都可以从其他东西中弹跳出来，结果互动会导致一些热量转移。使用辐射热，您会弹跳电磁辐射，并且用对流您弹跳液体颗粒（液体或空气）。最大的区别是：

1. 辐射热仅在直线上传播，除了一些例外，通常不会影响蛋糕从烤箱中出现。而粒子会四处跳动，旋转并做不一定纯线性线性的疯狂事情；
2. 流体颗粒的质量比辐射热更多，因此每单位传输更多的能量。
3. 流体颗粒相互相互作用，因此它们会彼此转移热量，傍晚迅速消除各个颗粒之间的热量。热量只会击中事物，要么传递热量或反射，因此几乎可以肯定。

基于所有这些，我们知道，通常，您不需要烤箱中的温度较高才能烹饪食物，因为热量会更有效地转移。您的黑锅不会像普通烤箱那样受到影响, and larger, suspended products (turkeys, for example) will be heated more evenly without rotation.

因此，经验法则：将温度降低25°F（大约15°C）。鼻子供您食用，并在闻起来的时候注意。比您往常更频繁地检查一点，但如果不需要，仍然尝试不打开烤箱门。