Although some conduction and convection cooking occurs within the broiler, it's mainly radiant heat that cooks the food. This heat emanates from the broiling element and, to a lesser extent, from the metal walls, which have absorbed some of the heat. While convection heat by nature rises, radiant heat travels in any direction. It moves in a straight line until it is absorbed by an object or is reflected. In the latter case, it begins another linear journey, this time prescribed by the laws of angular reflection.
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