In the oven, the transfer of heat from hot air to vegetable occurs more slowly than immersion in boiling water.
在烤炉中，热空气带走了蔬菜的热量，使得这一过程缓慢于开水煮菜。
2
This is not only because tele-immersion will become better and cheaper but because air travel will face limits to growth because of safety, land use and environmental concerns.