I imagine it would have to be some sort of impractically large closed-loop steam system, probably running around the perimeter of the pot, with a rotating paddle inside. Not at all practical, but it would be neat.
I imagine it would have to be some sort of impractically large closed-loop steam system, probably running around the perimeter of the pot, with a rotating paddle inside. Not at all practical, but it would be neat.
I remember my high school science teacher saying that once you reach boiling point any extra energy input is wasted.
That doesn’t seem to be true in practice though.
I guess in a full rolling boil more of the water is at boiling point rather than just the layer at the bottom.
If it’s uniformly heated, sure, the liquid is at max temperature. But even in a pot of just water, the convection isn’t that fast on its own. Bubbles move very fast, liquid does not. The top is cooler. Even the center of the bottom is cooler, as the vapor bubbles will primarily form in a ring the size of the burner. The non-bubbling vapor cools the surface water at the top and the pot walls cool from external airflow. While near-boiling water may effectively be as hot as it needs to be to cook pasta, there’s still gaps between boiling, rapidly boiling, and actually being at the boiling point uniformly
What? You still need the burner on if the pasta needs 7-11 minutes, or it’ll lose heat.
Nah it means, once the water is at a rolling boil, turning the heat up more wont increase the heat of the water, just the rate at which its becoming steam.
Of course, the heat will dissipate if you turn it off.