The cooking temperatures for the two methods -boiling and baking eggs-were obvio

Question

The cooking temperatures for the two methods -boiling and baking eggs-were obviously not the same. Why do you think 450 degrees was selected for the oven? What evidence did you see that would highlight similarities or differences in the heat transfer mechanisms between the two 'fluids'? The boiling was done with 3 eggs each taken out at 5, 10 and 15 minutes. Same was done for baking. The eggs in the baking phase had the oven on for 450 degrees as opposed to the boiling of water that reached its peak at 212 degrees.

Explanation / Answer

In the oven there is natural convective heat transfer, that is why it is needed a bigger temperature difference. With the boiling method, we have change of phase, then, more energy is realeased as a result cooking is faster.

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