What four cooking methods rely on both conduction and covection?

Four cooking methods that rely on both conduction and convection are roasting, baking, frying, and sautéing. In these methods, conduction transfers heat directly from the cooking surface or pan to the food, while convection circulates hot air or oil around the food, allowing for even cooking. This combination enhances flavor and texture, ensuring that the food is cooked thoroughly. Overall, these methods utilize the benefits of both heat transfer processes for optimal results.