## Chapter 5: Convection | |

## 5.1 Overview of ConvectionHeat transfer using movement of fluids is called convection. In natural convection, the flow is induced by the differences between fluid densities which result due to temperature changes. Forced convection uses externally induced flow, such as wind. The heat transfer rate for convection is given by the following equation:
where T are the surface and ambient temperatures, respectively. The convection coefficient is a measure of how effective a fluid is at carrying heat to and away from the surface. It is dependent on factors such as the fluid density, velocity, and viscosity. Generally, fluids with higher velocity and/or higher density have greater _{∞ }h.
## 5.2 Natural Convection
The convection coefficient for natural convection in gas is generally between 1 W/m ## 5.3 Forced ConvectionFluid flow caused by a fan or any other external forces create forced convection. Forced convection is generally more efficient than natural convection due to the faster velocity of the currents. In forced convection, buoyancy has little effect on the direction of flow.
The convection coefficient for forced convection in gasses generally range between 50 W/m ## 5.4 Convection in OvensConventional ovens use natural convection to heat foods while baking. Ovens typically contain two heating elements, on top and bottom of the oven. During baking, the bottom element heats up, which heats the air inside the oven. The hot air rises and creates a current, which helps to distribute heat throughout the oven. Natural convection currents are easily blocked by large pans, creating non-uniform temperatures within the oven. Convection ovens improve temperature distribution by using a fan, located inside the oven, to create forced convection currents. The forced convection currents efficiently mix the air inside an oven, creating uniform temperatures even in the presence of large pans. Furthermore, the increased airflow results in a higher convection coefficient, which reduces cooking time. Click here for References 5 | 6 | 7 | 8 | >>
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