What effect does applying heat have on fats during cooking?

Applying heat to fats predominantly causes them to melt. When fats are subjected to heat, their molecular structure changes, leading to a transition from a solid state to a liquid state. This melting process allows the fats to be incorporated into other ingredients during cooking, enhancing flavor and texture in various dishes.

In cooking, additionally, several other transformations can occur when fats are heated, such as browning, which is typically associated with the Maillard reaction involving both heat and sugars, rather than just the fats themselves. Solidification occurs when fats cool down, and evaporation pertains mainly to volatile components within oils, rather than the fats. Thus, while melting of fats is the primary effect of applying heat, it's essential to recognize that heat can produce various outcomes depending on the cooking techniques and other ingredients involved.