Cooking means heating food; meats, vegetables, fruits. Dishes that do not require any heat are prepared, but typically are not considered cooked. You would not say you cooked the salad; at least not a traditional dinner salad, but rather you would prepare that same salad. In commercial kitchen equipment, you’ll often find the designation of cooking equipment for products like ranges, steamers, ovens, ranges, griddles, etc.. You will also see products designated as food prep equipment. This category includes products like slicers, blenders, food processors, etc.
Commercial cooking equipment uses fuel to produce heat to cook foods. It is the process of heat transfer, where the energy goes from the heat source to the foods, that foods are cooked. Fuel is needed to create the heat for heat transfer. The most common fuels are gas, either natural gas or liquid propane, or electricity. There are three main types of heat transfer utilized in commercial kitchens. These are Convection, Conduction and Radiation.
Convection utilizes gas or other liquid medium to transfer heat to food. Cooking equipment utilizing convection for heat transfer include fryers and convection ovens. Steamers, immersion circulators and pasta cookers also utilize convection to cook foods.
Conduction occurs when there is direct contact between the food being cooked or heated and the material conducting heat. Griddles and cooktops are examples of conduction as the food is in direct contact with the heated surface. Conduction is often found right alongside convection; for example, having a griddle top next to a gas burners on a range surface.
Radiation utilizes infrared waves which transfer heat into the atmosphere. While there is an element of radiation in all different forms of cooking, it is the exclusive means of heat transfer for equipment like toasters, microwave ovens and radiant broilers.
