A toaster inside a freezer would still toast normally because it generates thermal energy faster than a freezer can extract it from the air inside.

Molecules with resonant frequencies within the microwave range vibrate, producing heat between adjacent matter, just as hands warm when rubbed together. The mesh in front of an oven's door confines the microwaves to the container, while the rotating plate allows different parts of food to travel through regions of maximum vibration.

In air conditioners, warm air is pulled from a home to turn a refrigerant into a gas, which is then compressed, raising its temperature. The gas naturally releases this energy to the comparatively cooler environment when exposed, then expands and is reused in the system. Heaters run in reverse, with the refrigerant picking up energy from the comparatively warmer environment.

British thermal units describe the cooling capacity of air conditioners, though noise levels, directional airflow, and filtration also affect their effectiveness. Insufficient BTUs are unlikely to cool a large enough room faster than the environment warms the air.

Rather than cooling via interactions with flowing cold air or water, data centers in space would dissipate energy primarily by radiation, in which an object at any temperature above absolute zero emits light. This method is much less efficient at cooling and would require hyperscale data centers to have radiator panels thousands of times larger than those on the International Space Station.

While deep or pan frying involves oil transferring thermal energy to the food, air fryers warm food through constant airflow, which prevents the formation of a boundary layer of cold air around the food, though air is a worse conductor of heat.

Thermal radiation results from random motions of particles that make up an object, which only theoretically cease at 0 Kelvin, or -273.15 degrees Celsius. The greatest intensity of thermal radiation, also known as blackbody radiation, is emitted at a characteristic wavelength corresponding to the object's surface temperature.

In specialized equipment, foods are brought down to temperatures below freezing before a vacuum pump removes the air from the container, lowering the pressure around the food and the boiling temperature of water. Heaters beneath the food slowly raise its temperature above the now-reduced boiling point, causing the water to go from a frozen to a gaseous state.

For this reason, ice cream does not maintain its smoothness when refrozen in a traditional freezer over several hours. The smooth texture is also made possible by balancing fat, sugar, and emulsifiers.

As temperatures rise and butter melts, trapped water expands, spreading the dough, which remains held together by a network of proteins. Maillard reactions produce browning on the surface beyond 310 degrees Fahrenheit (154 degrees Celsius), while caramelization can be triggered by baking past 356 degrees Fahrenheit (180 degrees Celsius).

Direct dry-steam systems pull underground steam into a turbine-generator system, while flash and double-flash cycle systems spray extracted liquid water into a low-pressure tank, causing it to rapidly vaporize—"flash"—before moving to the turbine. Binary cycle systems use the extracted steam and water to flash a second fluid that easily boils, which then drives the turbine.

Although extensively used in remote controls for electronics, where LED lights send signals wirelessly, infrared cameras allow for night vision and thermography—imaging of heat patterns in the body to non-invasively reveal blood flow for supplementary diagnostics. Infrared radiation also provides heat in toasters, saunas, and other technologies.

Through anti-Stokes cooling, incoming energy is combined with vibrations in a material's crystal lattice to produce a net reduction in its temperature. Using this effect, lasers can be directed at microchip hot spots to help keep data centers cool.

High-energy solar radiation can raise temperatures above 2,000 degrees Celsius (3,632 degrees Fahrenheit), but the air density in this layer is so low that there would be insufficient collisions between energized molecules and a person's skin to cause them to experience this warmth. Variations in the level of solar radiation reaching the layer cause it to swell and shrink.

From ancient wood-fired ovens in Rome and Egypt to modern microwaves, the oven’s evolution has shaped how we cook. Early ovens focused on heat retention, but breakthroughs like the gas stove in 1834, and the electric stove in 1892, brought precision. Then, in 1967, the microwave redefined convenience.

Since its discovery in 1911, applications of superconductivity have made MRI machines and maglev trains possible due to quantum effects at extreme temperatures. These effects are modeled as electrons cooperating in pairs and flowing more efficiently.

By drilling several kilometers through penetrable rock, wells can access highly pressurized groundwater warmed by thermal energy trapped beneath Earth's surface. This water can be turned into steam to create electricity in generators. Heating systems several meters deep can pump fluid underground before circulating it through buildings.

Computer equipment can be cooled by circulating cold air or water through the equipment racks, siphoning the heated fluid into a heat exchanger. This exchanger transfers thermal energy to building cooling systems, which can dispose of the heat by evaporative cooling—the way humans cool off by sweating—or via air conditioning.

CRT TVs work by converting electricity into heat, which causes electrons to be emitted from the rear of the device in three beams responsible for the colors red, green, and blue. Electromagnets direct electrons to phosphor molecules on the screen, which emit light and illuminate the pixels.

Energy collected from solar or wind power is used to heat insulated silos full of sand to temperatures as high as 450 degrees Celsius (842 degrees Fahrenheit), which can be retained for long periods. These thermal energy storage systems can be designed to boil water and generate electricity when needed.

Atmospheric molecules that absorb and emit infrared radiation from the planet's surface effectively trap additional incident solar energy that would otherwise escape to space. Without the greenhouse effect, the planet's average surface temperature would be approximately -18 degrees Celsius (0 degrees Fahrenheit).

Even without matches, sparks, or external flames, exothermic chemical or biological reactions can increase the internal temperature of objects to the point where they reach a threshold temperature that can cause them to catch fire. Running batteries and fermenting bacteria within compressed materials can build this heat and cause combustion.

These facilities can store excess energy from solar and wind power as hot water or steam, which can be used to run turbines to generate electricity when other renewable energy sources are unavailable. Simulations have found efficiencies of 90% during a storage-use cycle, making it comparable to lithium-ion batteries.

Depending on the depth of the natural vents or artificial wells drilled, the surrounding fluid temperature will vary greatly—from 10 to 371 degrees Celsius (50 to 700 degrees Fahrenheit)—allowing for various applications, including the drying of cement, concrete, and lumber, as well as the processing of pulp and paper.

Creative Machines Lab at Columbia Engineering have developed a system of software-controlled lasers to cook food with precision, retain moisture with the final-cooked product, brown food within its original packaging, and create an entirely new meal creation process for a consumer. Watch this three-minute video to see for yourself.

When the wind is moving faster, we tend to feel colder due to the so-called "wind chill," which cools our bodies by moving heat away from them and making water evaporate faster. On the other hand, high levels of humidity can make us feel 10 degrees warmer at times.

While smartphones have traditionally been cooled using a highly conductive plate that dissipates heat from the chip, vapor chambers offer a higher heat-removal capacity. This technology has been utilized in laptops for decades to absorb heat by cycling a fluid between liquid and gaseous phases.