When you turn on the oven, the air is heated by conduction. Conduction is the spontaneous transfer of heat from a region of higher temperature to a region of lower temperature. Due to convection, the air is circulated due to the different densities between hot and cold air. Next, the baked good will also be heated through conduction, once placed in the oven.
The infrared light waves, also known as heat energy will pass through the entire mixture and the overall temperature of the cake will increase. As the temperature of the cake rises, the gas cells expand and the chemical rising agent releases carbon dioxide. These bubbles of gas create gaps in the mixture causing the cake to expand and rise. Mary Deng and I baked delicious brownie/cookie desserts along with confetti cupcakes.