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A radiator is a device that transfers heat to a medium primarily through thermal radiation.In practice, the term radiator is often applied to any number of devices in which a fluid circulates through exposed pipes (often with fins or other means of increasing surface area), notwithstanding that such devices tend to transfer heat mainly by convection and might logically be called convectors.
The Roman hypocaust is an early example of a type of radiator for building space heating. Franz San Galli, a Prussian-born Russian businessman living in St. Petersburg, is credited with inventing the heating radiator around 1855, [1] [2] having received a radiator patent in 1857, [3] but American Joseph Nason and Scot Rory Gregor developed a primitive radiator in 1841 [4] and received a number ...
The operative temperature is an indicator of thermal comfort which takes into account the effects of both convection and radiation. Operative temperature is defined as a uniform temperature of a radiantly black enclosure in which an occupant would exchange the same amount of heat by radiation plus convection as in the actual nonuniform environment.
Liquid-cooled engines usually have a circulation pump. The first engines relied on thermosiphon cooling alone, where hot coolant left the top of the engine block and passed to the radiator, where it was cooled before returning to the bottom of the engine. Circulation was powered by convection alone.
Convection ovens have been around since the 1950s and were first used in professional kitchens before they made it to the home. Though pricier than conventional ovens, convection ovens have
Unlike conventional ovens, which cook food by surrounding it with hot air, convection ovens circulate the air. Convection ovens are built with a fan placed in the back of the oven.
Convection is usually the dominant form of heat transfer in liquids and gases. Although sometimes discussed as a third method of heat transfer, convection is usually used to describe the combined effects of heat conduction within the fluid (diffusion) and heat transference by bulk fluid flow streaming. [11]
Plus, how convection vs. conventional oven cooking differ.