The document discusses different methods of heat transfer including conduction, convection, and radiation. It provides examples of conduction occurring when cooking eggs on a stovetop, with heat conducted from the burner through the pan and into the eggs. Convection is defined as heat transfer through the movement of a fluid like air, as seen in an air fryer which circulates hot air around food. Radiation allows heat transfer without direct contact, such as feeling warmth from a campfire through radiated heat waves.