Theory 11/Biot Number/Food cooking
Cooking Time Is a Biot Problem
The claim
Cooking time for a solid food is set by its Biot number, so two pieces of equal mass cook at different rates depending on shape and surface transfer.
01Mechanism
Heat must cross the surface and conduct inward; the ratio sets whether the surface or the interior is limiting.
02Prediction
Cooking time should collapse onto Biot and Fourier numbers.
03Refutation
Time tracking mass would remove shape.