The Differences Between Cooking and Baking (2024)

You may be surprised - there are more differences between cooking and baking than you'd think.

Included in this article

Primary "cooking" methods for both cooking and baking

The difference of precision between cooking and baking

Helpful skills and science verses art

Primary differences between baking and cooking equipment

History of cooking and baking

Popularity of cooking and baking around the world

Is either cooking or baking healthier?

Suggested cooking classes for improving baking skills

What Are the Differences between Cooking and Baking?

We hear the terms “cooking” and “baking” every day and sometimes people think they are virtually interchangeable. And while of course they are innately similar, they are also incredibly different. The next time you hear a baker lamenting on how they can’t cook and vice versa, don’t be confused. So, what’s the difference then? Well, broadly speaking, cooking is a blanket term used for any sort of food preparation involving heat and combining ingredients, while baking is a subset of cooking using dry heat (usually an oven) and precise measurements. While all baking might be cooking, not all cooking is baking! Let’s get into some of the main differences between the two.

Baking requires an oven, Cooking does not

As we mentioned, baking is a subset of cooking. And while cooking refers to heating raw ingredients to change their chemical compound, how you heat them is what makes it specifically baking. For something to be considered “baked”, it must be heated using consistent dry heat. This constant flow of dry heat comes from (you guessed it) an oven and alters the chemical composition, texture, and flavor of ingredients. In cooking however, while an oven is often used to roast vegetables or bake chicken, an oven is not a requirement to achieve a similar result. And actually, in some cases - heat isn't even required to "cook." Look to some examples like citrus cooked Ceviche or dry cured sausages.

Cooking is flexible, while baking is precise

Oftentimes you’ll hear cooking be referred to as an art and baking referred to as a science. And while all cooking is scientific, it’s true that baking relies on pure scientific precision to create a great dish. The slightest change in humidity, quantity, temperature, or time can lead to drastic differences in the final product. On the other hand, with cooking, great chefs are those who can improvise and create delicious recipes from their imaginations. They understand a little bit extra of this spice, or perhaps introducing the zest of a lemon can completely alter the taste of their dish, while not changing the outcome of the doneness. Of course, there is room for creativity in baking as well, but it is essential that you understand the precision needed for that dish first.

With Baking, a knowledge of science is helpful

All cooking is scientific in nature, but with baking there is a very specific scientific interplay between ingredients. Knowledge of how these ingredients work on a scientific level allows you the skills to become a better and more consistent baker. For example, let’s look at the basic ingredients in nearly every baked good: flour, fat, sugar, egg, and leavening agents. The gluten in flour gives structure to the dish and helps trap air bubbles, while the fat coats the gluten molecules to keep them from combining too much (which results in a tough texture) and keeps the product fluffy and tender. Sugar also helps prevent gluten from forming and cuts into the fat making small holes that are filled with CO2 when the leavening agents react. The amount of these leavening agents (such as baking soda and baking powder) is very important, as too much of them will result in large bubbles of CO2, which will eventually burst and lead to a flat product. Meanwhile, too little and the product will not rise. Eggs also act as a leavening agent and the yolk emulsifies the ingredients for a smooth texture. So the change in fat, flour, sugar, egg, leavening agents along with time and temperature - and you can change whether you have chewy cookies, crisp cookies or whether you have any cookies at all! And this is just the proverbial icing on the cake. There’s a whole world of science to explore in baking.

The Difference between Cooking and Baking Equipment

This need for precision also applies to the cooking equipment and appliances used. With most cooking, the specifics of your equipment will not make or break your dish. If you cook your steak in a 10-inch cast iron skillet or a 12-inch cast iron skillet, the result will be mostly the same and the cook time will not change. As long as you aren't really overcrowding your dish, you'll produce something consistent.

However, with baking, the size of these things does matter. Cooking your bread in a 9x5 pan or an 9x13 pan will make a drastic difference in the consistency of the finished product and the necessary cook times. With baking, there is more knowledge required on how a specific vessel will change cooking times and the outcome of your desired product. In addition to the the size of baking pans, it's also important to consider speciality baking and pastry requires many specific pieces of equipment including pastry bags, decorating tips, cooling racks, brushes and other items.

The History Of Cooking and Baking

Historically speaking, there is a big difference on when early humans first began cooking vs baking. It's estimated that early humans began cooking up to 1.8 million years ago. In comparison, baking is a relatively new concept, with the first record of baking dating back to 6,500 years ago! The Ancient Egyptians are credited as the first people to invent an enclosed oven, and from there the practice spread to Europe and beyond until it evolved into what we know today.

Popularity of Baking across the world

Unlike cooking, baking is not necessarily universal. No matter where you are in the world, people use heat to chemically change food (aka cooking), but baking is not as common in certain cultures and cuisines. To some Americans and Europeans, this might come as a shock since baking is such an essential part of those cuisines. However, in many countries, including India, Thailand, Vietnam, and the Philippines, you will be unlikely to find baked goods native to their cuisine. In fact, in many countries in the world it is not common to have an oven in your home. The climate is often credited with one of the reasons these countries don't use an oven, as several are naturally hot and an oven heats up the kitchen. These cuisines tend to use open fire outdoors more often.

See Also

How does a Chef Use Chemistry?Being able to cook perfectly has nothing to do with being a great cook.Research and the Scientific Method – Human Nutrition [DEPRECATED]Chef Interview Questions to Ask

Baking could be (shocker!) healthier

Though you may only think of cookies, brownies, and cakes when you think of baking, there’s so much more to it! You can bake a whole variety of savory items as well, such as pasta, pizza, vegetables, fruit, and more. In fact, baking is one of the healthiest forms of cooking as it does not require as much additional fat such as oil. Of course, this all depends on what you bake. Unfortunately grandma’s chocolate chip cookies still aren’t healthy, baked or not (sigh). If you’re looking to cut down on oil consumption though baking is a great form of cooking to explore.

Whether you’re looking to learn more about the science of cooking, cut down on your fat consumption or become the best bread maker on your block, there’s a whole world of exciting recipes to explore through baking. If you’re looking to up your skills, be sure to check out these cooking classes perfect for an amateur or expert baker! Virtual cooking classes are great for learning in your own kitchen with your own equipment.

Cooking Classes We Recommend

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