How does heat get into your stove burner soup?

Heat doesn't actually "get into" your soup in the way you might think. It's more about transferring energy! Here's how it works:

1. Heat Source: The stove burner provides the heat source, which can be gas flames or electric coils. These heat sources generate a lot of thermal energy.

2. Conduction: The burner's heat directly transfers to the pot or pan it's sitting on. This transfer is called conduction, where heat moves through direct contact between objects of different temperatures.

3. Convection: The heated pot or pan then transfers heat to the soup inside. This happens through convection, where heat is carried by the movement of fluids (in this case, the soup). The hotter, less dense soup rises, while cooler, denser soup sinks, creating a circular motion.

4. Conduction within the Soup: Finally, the heat energy is transferred throughout the soup via conduction. The molecules in the soup collide with each other, passing on the heat energy and causing the overall temperature of the soup to rise.

So, it's not that heat gets "inside" the soup, but rather that heat energy is transferred from the burner, through the pot, and then throughout the soup itself through various processes.