Conduction is really important when cooking on a stovetop. It’s how heat moves straight from the burner to the pot. Let’s break down why this is important:

• Direct Heat Transfer: When you turn on the stove, the heat goes from the burner to the pan through conduction.
• Even Cooking: Some materials, like stainless steel and cast iron, are great conductors. They spread heat evenly, so your food cooks evenly too. This means no hot spots that can burn your food.
• Temperature Control: You can change how much heat goes to the pot by adjusting the burner. This helps you cook your food just the way you want.

In short, if we didn’t have conduction, our meals would turn out unevenly cooked!