Bre Eskridge, LaCrystal Burton, Annie Brooks
How it's Transferred
Radiation is the transfer of energy through waves of electromagnetic energy that travel rapidly through space. Radiation does not require direct contact between the energy source and food. When the waves traveling through space strike matter and are absorbed, they cause molecules in the matter to vibrate more rapidly, increasing the temperature. Two types of radiation are important in the kitchen: infrared and microwave.