The type of heat transfer that allows a pot of soup to heat evenly is conduction convection radiation or?

Conductivity|||Most of it is convection from the source trough the surface of the pot and to the liquid.


Inside the liquid, heat goes from bottom to top so hardly can be considered evenly heat for the surface of the liquid will always be colder, there are some additional heat loss due to evaporation at the surface of the soup.|||Convection is probably the most important, though conduction has some relevance.