学了《热传导》和《热对流》两课以后,我产生了一个新问题:米饭是怎么煮熟的?米是热的不良导体,又是固体,不像水一样有流动性。难道是电饭煲将热量从底部传导到它的四壁,然后再从底部和四壁同时传导给米?如果是这样,等中间的米熟了,四壁的米不是早烤糊了?一般情况下米饭可都是? After I learned two courses, “Heat conduction” and “Convection”, I came up with a new question: How cooked rice? Rice is a poor conductor of heat and a solid, not as fluid as water. Is the rice cooker to the heat conduction from the bottom to its four walls, and then from the bottom and the wall at the same time conduction to the rice? If so, the middle of the rice cooked, the walls of the rice is not early baked paste? Under normal circumstances Rice can be?