Explain how a cooking oven can implement all three methods of heat transfer. A. Conduction: Hot air rises in the oven. Convection: The pans directly touch the metal trays. Radiation: Heat leaving the heat source travels in all directions and does not require a medium.

B. Conduction: Heat leaving the heat source travels in all directions and does not require a medium. Convection: Hot air rises in the oven. Radiation: The pans directly touch the metal trays.

C. Conduction: The pans directly touch the metal trays. Convection: Hot air rises in the oven. Radiation: Heat leaving the heat source travels in all directions and
does not require a medium.

D. Conduction: Heat leaving the heat source travels in all directions and does not require a medium. Convection: The pans directly touch the metal trays.
Radiation: Hot air rises in the oven.

Find the steady-state temperature at the center of the plate = /2, = /2) for sums of w from n=1 to n=19 (only odd values). find the value of n for which the change in /2, /2) is less than 1% from the value at the previous n. at this point, we consider the solution converged. does the value of the temperature at the center seem reasonable? in this part, the values of x and y are constant scalar values. you should produce a plot of the value of n on the horizontal and the estimate of the temperature at the center of the plate on the vertical. b. using the value of n (or larger) that resulted in convergence in part (a), create a contourf plot of the temperature distribution across the entire plate. use enough spatial subdivisions to create a useful plot. comment on the results. hint: you need to determine what “x” and “y” values to use to make your t matrix. i recommend using a different number of x and y values. use enough x and y values so that the plot is “smooth”.