There are 3 ways heat is transferred to foods, and within foods:
- Convection (moving air)
- Conduction (physical contact, or touching)
- Radiation (infrared electromagnetic waves)
In all ovens, heating elements (like coils, or the June Oven’s carbon fiber heating elements) transfer heat energy to a food’s surface via convection and radiation.
That heat energy on the food’s surface then spreads, via conduction, towards the food’s center. It takes time for that heat energy from the food’s surface to reach the food’s center, which is why the very center of your food remains coldest for the longest.
