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The Grilled Cheese Challenge: Conduction vs. Convection

Delve into the science behind the perfect grilled cheese sandwich! Austen Gee and Samikshya Subedi explore how conduction and convection affect melting cheese on different bread types. Discover tips for achieving gooey perfection!

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The Grilled Cheese Challenge: Conduction vs. Convection

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  1. The Problem of Grilled Cheese A love story of Conduction, Convection, Bread, and Cheese By Austen Gee and Samikshya Subedi

  2. The Problem Often when making Grilled cheese sandwiches the bread burns before the cheese melts. This is not good! We decided to evaluate what is actually melting the cheese, convection and radiation from above or conduction through the bread so as to better be able to assess how to cook a grilled cheese sandwich. We then compared various bread types and various cooking methods

  3. Experimental procedure We used a thermal couple to measure the temperature of the cheese. We took temperature values every 2 min. and the time it takes to reach 70 degrees Celsius (we decided 70 degrees was fully melted) We did a few groups, first comparing conduction and convection To distinguish conduction versus convection we used cardboard as an insulating material.  Then we compared different breads

  4. Calculating k value for white bread

  5. Calculating h value for no lid free convection

  6. Conclusions • White Bread is the most conductive (probably because of its lower density (about 45% faster than whole wheat bread) • Pre-heated bread makes a significant difference in the time cheese melts (about 40% times faster)  • Putting a lid on the pan significantly increases heating through convection and can greatly lower melting time • Conduction plays a larger role than convection

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