Exploring the physics principles in cooking

A kitchen can be considered as a physics lab in which several concepts of heat and thermodynamics can be visualized. The process of cooking can involve several phase transformations. Different terminologies used in cooking like steaming, frying, broiling, grilling can be related to rate of heat transfer. The taste of food can be considered as an output of time temperature transformation being cooked. Understanding the concept of thermal conductivity, specific heat and thermal diffusivity can lead to optimized time of cooking