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Transition Boiling[edit]

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)

Boiling with the lid on does what?[edit]

"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 (talk) 06:18, 9 May 2008 (UTC)

Boiling curve[edit]

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)

adding salt/sugar[edit]

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)

Does boling filtered tap water kill the Floride in it?[edit]

Does boling filtered tap water kill the Floride in it? —Preceding unsigned comment added by (talk) 18:22, 29 January 2008 (UTC)

You cannot kill what is not alive. Fluoride is a chemical compound (actually several -- see water fluoridation) and is not inactivated by boiling. It is also not toxic or harmful in the quantities used in municipal water fluoridation, although some natural water supplies contain (much, much higher) harmful quantities of fluoride. --FOo (talk) 01:19, 7 February 2008 (UTC)


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 (talk) 18:11, 2 October 2008 (UTC)

I agree... wtf. (talk) 06:53, 5 November 2008 (UTC)

boiling water[edit]

is there a problem with boiling the same water in a ketle more than once . —Preceding unsigned comment added by (talk) 08:57, 10 January 2009 (UTC)

The Myth of the Boiling Point by Hasok Chang[edit]

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)

boiling water[edit]

I have a bet on this question. Which boils water quicker on the stove lid on or off?

boiling water[edit]

I have a bet on this question. Which boils water quicker on the stove lid on or off? —Preceding unsigned comment added by (talk) 18:55, 18 June 2009 (UTC) also when u boil its hot —Preceding unsigned comment added by (talk) 23:07, 22 November 2010 (UTC)