where does the heat come from when broiling
Charbroiler A charbroiler (also referred to as a chargrill, char-broiler or simply broiler) is a commonly used cooking device consisting of a series of grates or ribs that can be heated using a variety of means, and is used in both residential and commercial applications for a variety of cooking operations. The heat source is almost always beneath the cooking surface â€“ for gas-fired applications this is referred to as an under-fired broiler. Most commonly the charbroiler is a series of long evenly spaced metal ribs over a large combustion chamber filled with an array of burners that may have a deflector, briquettes or radiant between the burner and the cooking surface.
Heat In thermodynamics, heat is energy transferred from one system to another as a result of thermal interactions.[1] The amount of heat transferred in any process can be defined as the total amount of transferred energy excluding any macroscopic work that was done and any transfer of part of the object itself.[2][3][4][5][6] When two systems with different temperatures are put in contact, heat flows spontaneously from the hotter to the colder system. Transfer of energy as heat can occur through direct contact, through a barrier that is impermeable to matter (as in conduction), by radiation between separated bodies, by way of an intermediate fluid (as in convective circulation), or by a combination of these.[7][8][9] By contrast to work, heat involves the stochastic (random) motion of particles (such as atoms or molecules) that is equally distributed among all degrees of freedom, while work is confined to one or more specific degrees of freedom such as those of the center of mass.