Rotisserie vs. Convection

Rotisserienoun

A cooking device with which food is roasted on a rotating spit.

Rotisserienoun

A shop or restaurant selling food cooked in this manner.

Rotisserieverb

to cook on a rotisserie

Rotisserienoun

an oven or broiler equipped with a rotating spit on which meat cooks as it turns

Rotisserienoun

a restaurant that specializes in roasted and barbecued meats

Rotisserie

Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven. This method is generally used for cooking large joints of meat or entire animals, such as pigs or turkeys.

Convectionnoun

The process of conveying something.

Convectionnoun

(physics) The transmission of heat in a fluid by the circulation of currents.

Convectionnoun

(meteorology) The vertical movement of heat and moisture, especially by updrafts and downdrafts in an unstable air mass. The terms convection and thunderstorm are often used interchangeably, although thunderstorms are only one form of convection. Towering cumulus clouds are visible forms of convection.

Convectionnoun

The act or process of conveying or transmitting.

Convectionnoun

A process of transfer or transmission, as of heat or electricity, by means of currents in liquids or gases, resulting from changes of temperature and other causes.

Convectionnoun

the transfer of heat through a fluid (liquid or gas) caused by molecular motion

Convectionnoun

(meteorology) the vertical movement of heat or other properties by massive motion within the atmosphere

Convection

Convection is single or multiphase fluid flow that occurs spontaneously due to the combined effects of material property heterogeneity and body forces on a fluid, most commonly density and gravity (see buoyancy). When the cause of the convection is unspecified, convection due to the effects of thermal expansion and buoyancy can be assumed.