 | Food and drink Start‑class High‑importance | ||||||||||||||||
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I've removed the "transition" from caption of the boiling pot on the stove and replaced it with "nucleate". Although bubble nucleation and departure look very much different on glass than metal this is definately nucleate boiling. Lest there be any doubt about my judgement of the bubble pattern, true transition boiling 1) requires temperature control which wouldn't be achieved over a constant intensity gas flame 2) requires about 40 times more power than the stove burner can supply 3) would probably result in glass shattering rapidly due to severe overheating and thermal stress. Bdentremont (talk) 20:59, 6 December 2012 (UTC)Reply
"and boiling water with the lid on wears out the pot." Link? This seems ridiculous. I'll delete it if no one has anything to say about it...
Lenso —Preceding unsigned comment added by 219.90.186.160 (talk) 06:18, 9 May 2008 (UTC)Reply
There should be something more on the detail of the boiling curve (flux v temperature) in the region between nucleate and film boiling. (I think this is not an unstable region if the right experiment is done). The Departure from Nucleate Boiling, where the flux curve starts to turn over, is also very important technically.
Linuxlad 11:57, 6 Dec 2004 (UTC)
Maybe adding salt raises the boiling point only slightly, but sugar is another matter. A saturated sugar solution boils at far above 100 degrees celsius. Cbdorsett 07:17, 16 January 2007 (UTC)Reply
Does boling filtered tap water kill the Floride in it? —Preceding unsigned comment added by 76.16.206.213 (talk) 18:22, 29 January 2008 (UTC)Reply
First there is: Delicate foods such as fish, brains ect can not be cooked in this fashion because the bubbles can damage the food.
Then later: Foods suitable for boiling include fish...
One of statements is wrong. —Preceding unsigned comment added by 84.255.192.37 (talk) 18:11, 2 October 2008 (UTC)Reply
Not necessarily. Some fish is softer than others. Gefilte fish is prepared by boiling. But boiling plain fish tends to cause the meat to fall apart. (Then you might have a chowder.) — Preceding unsigned comment added by 71.125.203.235 (talk) 03:53, 19 November 2015 (UTC)Reply
is there a problem with boiling the same water in a ketle more than once . —Preceding unsigned comment added by 129.67.127.65 (talk) 08:57, 10 January 2009 (UTC)Reply
Just noted this site, I think there is a lot of relevant material in it. (Water not boiling at 178°C ? <:-O) Paradoctor (talk) 12:00, 8 May 2009 (UTC)Reply
I have a bet on this question. Which boils water quicker on the stove lid on or off?
I have a bet on this question. Which boils water quicker on the stove lid on or off? —Preceding unsigned comment added by 65.201.211.194 (talk) 18:55, 18 June 2009 (UTC) also when u boil its hot —Preceding unsigned comment added by 72.188.233.169 (talk) 23:07, 22 November 2010 (UTC)Reply
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When boiling occurs, the more energetic molecules change to a gas, spread out, and form bubbles. These rise to the surface and enter the atmosphere. It requires energy to change from a liquid to a gas (see enthalpy of vaporization). In addition, gas molecules leaving the liquid take away heat energy. Therefore the temperature of the liquid remains constant during boiling. For example, water will remain at 100ºC (at a pressure of 1 atm or 101.3 kPa) while boiling. A graph of temperature vs. time for water changing from a liquid to a gas, called a heating curve, shows a constant temperature as long as water is boiling. Abdullah Naveed (talk) 07:47, 26 August 2017 (UTC)Reply
Could the image imply to some people that the asparagus is in some way important to the boiling of the water?
