The cooking instructions on the Burns' Night Haggis suggest heating it gently in boiling water for 45min or in the oven at 190 C for 90min.
I presume the higher densitiy of the water molecules allow a more efficent energy transfer compared to heated air.
Is there a formula that can work out how long it takes for food, i.e. a potato, to be baked in hot air, steamed, boiled in water, fried in oil etc. to be cooked?
What does the heat change inside the potato. Break the cell walls? Change the molecules of starch etc. ?