What energy transfer does making pancakes in a frying pan use?

1. Conduction: When you preheat the frying pan, the heat source (e.g., a stovetop or electric heating element) transfers thermal energy to the pan through direct contact. The metal pan conducts heat efficiently, distributing it throughout its surface.

2. Radiation: The heat from the preheated pan radiates into the surrounding environment, including the pancake batter. This form of energy transfer does not require direct contact and contributes to raising the temperature of the batter.

3. Convection: Once you pour the batter onto the hot pan, it comes into direct contact with the heated metal surface. The bottom of the pancake batter gets heated by conduction, causing the liquid batter to convect. The heated batter rises to the top while cooler batter sinks to the bottom. This circulation within the batter promotes even cooking.

4. Chemical Energy Transfer: As the pancake batter cooks, a chemical reaction known as the Maillard reaction takes place. This reaction occurs between amino acids and reducing sugars in the presence of heat, resulting in the development of golden brown color, appealing aromas, and flavors characteristic of pancakes. The chemical energy stored in the ingredients undergoes transformation during this process.