How does convection affect a stir fry?

Convection plays an important role in a stir fry by distributing heat evenly throughout the wok or skillet. When heat is applied to the bottom of the wok, the air inside begins to rise due to its lower density compared to the cooler air. This creates a convection current, with hot air rising and cooler air sinking. As the hot air rises, it carries heat to the upper part of the wok, ensuring that the ingredients are cooked evenly. The cooler air sinks and comes into contact with the heat source again, and this cycle repeats, creating a continuous flow of hot air that helps cook the ingredients quickly and efficiently.

Here are some additional points about how convection affects a stir fry:

- Convection helps to prevent hotspots in the wok, which can cause ingredients to burn.

- The circulation of hot air helps to create a crispy outer layer on the ingredients while maintaining a tender and moist interior.

- Convection also helps to reduce the amount of time required to cook the ingredients, as the hot air helps to transfer heat more quickly.

- By controlling the heat source and the amount of oil in the wok, you can regulate the intensity of convection and achieve the desired cooking results.

In summary, convection plays a crucial role in a stir fry by ensuring even heat distribution, preventing hotspots, creating crispy exteriors, and reducing cooking time.