This tasty snack starts as a kernel and is “popped” then covered in salt, butter, caramel, peanuts, you name it.
Through thermal energy we've learned to heat things, you
could use conduction, convection and/or radiation. Describe
1 cooking option in detail including whether it is convection,
conduction or radiation. Must be at least 2 sentences.

Popcorn can be popped by either of the three forms of heat transfer:

Conduction in a pan with hot oil on a stove element.

Convection by an air popper and warm air rising over a heating element... no direct contact with heat source.

Radiation is what occurs in a microwave. Invisible radiant heat activates water molecules in the popcorn.

All the above heat the kernel over 100 Celsius. Water vaporizes/boils (latent heat) and erupts through the kernel.

popcorn watch out for the lipids (fat in the oil and butter)