When making frozen waffles, the batter is cooked in a waffle iron that transfers heat by which method?

When making frozen waffles in a waffle iron, the primary method of heat transfer involved is conduction. In this process, heat is directly transferred from the heated surfaces of the waffle iron to the batter. The metal plates of the waffle iron become hot and then impart this heat to the batter in contact with them, leading to the cooking process.

Conduction is essential here because it facilitates the even cooking of the batter by creating a direct thermal pathway through which energy moves from the iron's surface into the waffle mixture. The effectiveness of this method is crucial, as it allows the batter to cook through and develop the desired texture and browning, integral to the final product.

While convection could play a role in a broader context of cooking (such as when heated air circulates around food), it is not the primary mechanism at work in this specific scenario of using a waffle iron. Similarly, radiation and induction do not pertain to the direct heat transfer in this situation, making conduction the correct choice for understanding how the heat is transferred during the cooking of frozen waffles.