You pour your soup into a bowl, chuck it in the microwave for 2-3 mins, wait for the ping then you take it out.
It's HOT!
It's too hot for you to eat immediately but you have 2 choices:
Wait for it to cool
Blow on it
Blowing on soup works in a similar way to an air-con system.
The molecules that comprise the soup are JIGGLING because they're HOT and have lots of ENERGY. Some molecules will have EVAPORATED because they had enough energy to escape the liquid state.
There comes a point where the molecules stop evaporating but they're still hot, too hot for you to consume even. We've reached a point of zero evaporation. Therefore we need evaporation to start again so we need to ENCOURAGE these hot molecules to leave the soup by literally blowing them away!
The HOT MOLECULES are taking away the HEAT with them, leaving behind a COOLER and more edible soup.
The AIR-CON reference is fundamentally because that works by BLOWING sweat off your skin, cooling you down :-)
Thanks
Adam X
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