the transfer of heat caused by the natural movement of molecules in a fluid (whether air, water or fat) from a warmer area to a cooler one; mechanical convection is the movement of molecules caused by stirring
LABENSKY, SARAH R.; HAUSE, ALAN M.; LABENSKY, STEVEN R.; MARTEL, PRICILLA, ON COOKING: A TEXTBOOK OF CULINARY FUNDAMENTALS, 4th Edition, ©2007. Electronically reproduced by permission of Pearson Education, Inc., Upper Saddle River, New Jersey.
