How long does it take to boil water?
How to boil water in a microwave?
Not all cookware is suitable for microwave use. Of the materials acceptable are glass, ceramic, paper.
Metal cookware should not be used in the microwave! Foods may not be heated in aluminum foil because of the danger of damaging and burning the oven.
Reheating food in thick paper bags is not recommended because of the probability of release of toxins.
Sealed containers should not be placed in the microwave: there is a great risk of explosion due to high pressure.
Choosing the right temperature and mode
To boil water, it is best to use a temperature of 100 °C. It is recommended to use the normal mode – the same mode you set for heating food.
How to avoid overheating and microwave problems?
Overheating water in the microwave is fraught with various troubles.
When taking a cup out of the microwave, you may accidentally shake it. Immediately begin to form bubbles, and scalding liquid splashes over the edge, like a soda. In practice, it is not uncommon to receive burns of the 1st and 2nd degree just because of this unfortunate oversight. To avoid this, the best option is to add a wooden spoon cup.
So can this method be used?
So, if you need to use the microwave to boil water, you should never let the process run its course. Choose the right pot, set the timer for a minute, set the mode to “100 °C” – and do not go anywhere. Better yet, stir the water every 20 to 30 seconds. Furthermore, don't wait for bubbles to appear.
- Dielectric item. When heating water in the microwave, do not forget to put a dielectric object in it.
- Containers are not allowed! Do not use closed containers to avoid explosions.
- Carefully with boiling water in a cup. Do not bring a cup of boiling water close to your face. An unpredictable release of boiling water can cause not only burns but also loss of eyesight, as happened to a young man who was heating water to drink a cup of hot coffee.
- It's better to wait a little. Wait 0.5 minutes before removing the cup from the microwave. If nothing happens, stir the water with a long stick. If overheated, bubbles will condense on the object, and the water will overflow due to the increase in volume. If there is no overflow, then you can safely remove the cup.
- There must be breaks in the boil. When boiling for the first time, do not set the timer for more than one minute. The length of time required for boiling water depends on the amount of water and the power of the stove. Therefore, you can determine the time required to boil a certain amount of water in a minute by the degree of water heating. To bring water to boil, powerful stoves need 1 minute, weak ones need 3 minutes.
- Use oven mitts or a towel when using ceramic utensils. When using cookware with the ability to retain heat, in particular ceramic cookware, remove it with an oven mitt or towel.
- Do not heat alcoholic beverages. Do not try to heat cognac, such as for a compress, or other alcoholic liquids in the microwave. Alcohol evaporates quickly, even at room temperature, so at best all that remains of it in the oven is a vapor with the smell of liquor. At worst, the vapor will ignite if there is a high-temperature source nearby.
What is boiling water?
Boiling water is a familiar process to all of us, which is a harbinger of fragrant tea, delicious lunch or clean linen when it comes to boiling and bleaching linen. But boiling water is not such a simple process – many factors influence it. In this article, we will look at what factors affect the speed and the fact of boiling, what is released when water boils, and how to understand that water is ready for brewing tea and is simply safe to drink.
How to boil water properly?
Firstly, you need to remember about “heavy” and “light” water.
- Boiling water for tea should be moderate because “heavy” water – more inert and harmful to the body (in large doses) – evaporates more slowly than “light”. This leads to an increase in its concentration as it boils.
- Besides, there is no need to boil the same water many times in a row, supplementing the already boiled water with fresh water. Each time the rest of the water will accumulate in the kettle, the greater proportion of “heavy” water.
- It's best to pour exactly the amount of water you plan to use at one time. It must also be remembered that it is better to boil water only to the first bubbles – at the moment of boiling water, gases are just beginning to be released, but they remain there.
- If you overdo it, you can get “dead” water because it will lose its natural gas composition: oxygen, ozone, carbon dioxide, nitrogen, and the like. Furthermore, salts and minerals useful for the human body can settle on the walls of the kettle if you boil water for a long time. This worsens the mineral composition of the latter.
Finally, we note that it is better not to pour boiling water into the thermos and immediately close it with a lid because this can lead to “dead” water. Instead, you need to leave the thermos open for at least 5 minutes, after which you can close it.
Why boil water?
Firstly, boil water to disinfect it. Water can transmit many dangerous diseases:
- E. coli;
At a temperature of about 100 degrees, these bacteria mostly die. This does not apply to bacteria, which become spores under adverse conditions: they get rid of excess water and are covered with a dense shell.
In this form, bacteria can cope not only with boiling for several hours, but also with space cold and most chemicals. Fortunately, these bacteria are few and far between, so boiling is still a reliable way to safely prepare a drink.
It, along with chlorine, has saved (and will continue to do) the lives of many people around the world.
Is it worth boiling water?
If you know for sure that you have clean water in front of you, you don't have to boil it. For example, this applies to water from a mountain spring because it is tastier and healthier than boiled. This is due to the large amount of oxygen and the optimal number of salts. Mineral or artesian water also does not need to be boiled, but the use of raw tap water, according to doctors, is categorically not recommended. This is due to its passage through mechanical and chemical cleaning, and then getting into the water pipe. If you drink such water, you can become infected with Escherichia coli, and therefore tap water must be boiled.
How long to boil water
We know from the school biology course that most microorganisms (including pathogenic ones) die already at a temperature of 80–90 °C. This applies primarily to salmonella.
How long to boil water?
At the same time, many pathogens of dangerous diseases, including staphylococcal infection and botulism, demonstrate much greater heat resistance. To ensure their destruction, you have to boil water for 10–15 minutes. And even this may not be enough, since the spores of some bacteria can withstand heating up to 125 °C for a long time.
Food poisoning is often caused by blue-green algae. Meanwhile, the real danger is not these organisms as such and not the products of their vital activity, but those substances that accumulate in blue-green algae. For their destruction, even prolonged boiling will not be enough.
Here the question may naturally arise whether why this method is used in medicine (this is how, as you know, the instruments used are disinfected). You need to understand: the efficiency of the method can be increased through the use of autoclaves – special devices in which, due to increased pressure, water boils at a higher temperature. The process goes on for a long time and as a result, viruses and bacteria are destroyed.
Does boiling kill all microbes?
Boiling certainly kills all microorganisms, but there are microbes that survive even after several hours of boiling. For example, staphylococcus aureus can survive boiling for three hours, but the hepatitis B virus does not die at all.
Please keep in mind that water contains many impurities and chemical elements that enter the centralized water supply system during water purification and transportation. Boiling not only does not eliminate these contaminants, but intoxicated of high temperatures, their amount only increases.
Boiling does not relieve hardness salts, either. It only partially solves this problem, since calcium decomposes under the action of high temperature into carbon dioxide and a solid precipitate, in other words, in the scum. But even from boiling, calcium does not lose its ability to dissolve in water.
Re-boiling only makes things worse. With frequent repetition of heating, arsenic is formed in water. Its dose is safe, but over the years, particles of this element accumulate in the body, which leads to diseases of the heart and blood vessels, as well as the digestive tract and kidneys. Fluorine, when boiled again, turns into fluoride, which negatively affects the central nervous system and can develop infertility in women.
Thus, even boiling cannot protect tap water from contamination. To avoid health consequences, it is best to boil already purified water. You can achieve complete water purification by installing a reverse osmosis filter, which will purify water from mechanical and chemical contaminants in advance, and get rid of excess hardness salts. Boiling water from reverse osmosis will prevent the formation of harmful elements.
What factors influence boiling?
Boiling is a physical process characteristic of any substance. Boiling is the process by which a substance changes from a liquid to a gas. For water, this is the transition of water into steam at a temperature of 100 degrees and the usual pressure for the plain.
Note that boiling is not evaporation. Evaporation always occurs, and boiling occurs only at a certain temperature and pressure. Boiling can be recognized by its characteristic features: bubbles form inside the water column, which tend to rise, the water is hot, there is steam above it. To know that the water is boiling, you just need to see the bubbles and steam above the kettle or pan. Water that boils intensely is considered safe.
If the bubbles just appear, then it is about 60 degrees in the pan, if the water boils sluggishly - 80–90 degrees.
And only with active boiling, the water has a temperature of 100 degrees.
The boiling point is not always the usual 100 degrees.
How to understand that the liquid is boiling?
When the water boils, it will be extremely difficult to miss this moment. Characteristic bubbles appear in the water column – first at the bottom and on the walls of the dish, then the bubbles begin to separate and tend upward. At the same time, you will hear a roar. Why do bubbles form when water boils? There are microscopic irregularities in the container. They serve as centers of vaporization – bubbles with steam appear here. When the steam bubble reaches the surface of the water, it bursts and releases a portion of steam into the air. Steam accumulates on the surface of the water.
As soon as the active bubbling of water begins, it can be removed from the stove. Water already has a temperature of 100 degrees, if you leave it to warm up further – it will begin to boil away, completely turning into steam. Water will continue to actively evaporate for some time. You probably remember how steam forms over the surface of soup or tea – currently the temperature of the dish is high enough for the water to actively evaporate. The speed of boiling water is affected by its purity, in addition, clean water does not leave scale and does not have an unpleasant taste after boiling.
Interesting facts about boiling
- Salt water boils at temperatures above 100 degrees, the exact temperature depends on the salt concentration. In practice, this means that water from natural sources can boil at 105 or even 110 degrees.
- In a vacuum, water will boil at 30 degrees – it's not a good idea to boil water for coffee in a vacuum chamber because it won't brew;
- Distilled water boils at the same temperature as regular tap water, but boils a little faster.
- When boiling and long exposure to high temperature in water, most of the pathogenic bacteria die. Furthermore, when water boils, mineral salts precipitate, which can settle on the walls of the kettle.
Water boiling Time
This indicator is influenced by many factors, both quite domestic and physical. What affects the boiling time of water:
- Amount to boil;
- Purity of water – the fewer salts and impurities, the faster the water boils;
- Container properties – how long it takes to heat up by itself, how quickly it releases heat to the environment;
- Is it cold in the room;
- Atmospheric pressure – altitude, weather, and so on. At high pressure, water will boil longer, the boiling point will increase;
- The temperature of the burner, fire, or other heat source to be heated.
A decent amount of heat from the burner is taken by the dishes – in fact, fire, or electricity heats the pan, and only the pan itself heats the water. The fastest boiling, all other things being equal, will be in thin-walled iron dishes, it heats up faster and transfers heat to water faster.
An interesting fact is that water without salt will boil faster, but if salt is added at the beginning of the boil, then you will get boiled water faster. Salt slows down the boiling of water, but accelerates the boiling process.
The exact boiling time of water can be calculated using the formula: t=(c1m1t°C1+c2m2t°C2+Lm)/N
- c1, L. The heat capacity and specific heat of vaporization of water are taken from the tables;
- m1. Mass of water;
- t°C. The difference between the initial temperature and the desired temperature for boiling;
- N. Heater power;
- m2 and c2. Capacitance characteristics, in which boiling is carried out (mass and heat capacity).
For household needs, we can only say that usually a liter of water boils for about 10 minutes if it is in a saucepan on a standard household stove, and about 3 minutes if it is in an electric kettle. You can speed up the boil if you close the pot or kettle with a lid, then the steam will be stored, and the heat will heat the water faster.
How To Boil Water Faster?
To speed up the container boil, you can use the following methods:
- Cover the pan with a lid. The most efficient option. The cover will not allow heat to escape into the room. Heat dissipation will remain high. Water will take less time to boil.
- Use a pan with a wide bottom. The larger the diameter of the container, the sooner the boiling process will begin in it. In a container with a wide bottom, the heating is more uniform.
- Use the largest gas or electric burner. The larger the diameter of the heating source, the more intensively the bottom of the container will warm up.
What is the boiling point of water in the mountains?
Now let's talk about the temperature at which water boils in the mountains. There, this indicator is also different from 100 degrees because, as mentioned at the beginning of the article, a lot depends on atmospheric pressure. As you know, in the mountains it is much lower. And the lower the pressure, the lower the boiling point of water.
So, experienced climbers know that at different heights relative to sea level, the boiling point is different:
|500 meters||98.3 °C|
|1000 meters||96.7 °C|
|2000 meters||93.3 °C|
|3000 meters||90 °C|
|4000 meters||86.7 °C|
|6000 meters||80 °C|
The given approximate calculations may vary slightly depending on the presence of certain impurities and additives in the water. Naturally, non-volatile, that is, those that do not evaporate when water is heated.
How long does it take to boil water?
On average, water boils from 5 to 15 minutes, if we are talking about small and medium volumes of water. If we discuss Large volumes, the amount of time will increase: from 15 minutes to an hour of time. But it all depends on the source of heating, volume, and external factors. Well, how to find out the exact time, you will find out a little later…
How long does it take to boil a gallon of water?
It can take anywhere from 15 minutes to an hour to boil a gallon of water, depending on the heating device used. If you have an induction cooker, you can boil it in 15 minutes. If you boil water in a pot, on a fire, for example, then this process can take up to 1 hour of your time.
How long does it take for water to boil on a gas stove?
On boiling water in a container, heated on gas and electric stove, it takes a different amount of time. Half a liter boils in a container on a gas stove in about 3 minutes.
It takes a little longer to boil a liter. Boiling usually starts after 5 minutes.
How long does it take for water to boil on an electric stove?
It takes longer to boil on an electric stove. Half a liter begins to boil only after 5 minutes after the start of heating. A liter will boil even longer. This will take about 7–8 minutes.
How long does it take to boil water in a microwave?
When it comes to boiling water, the speed of an electric kettle is second to none. But it happens that there is neither an appliance nor a stove at hand, but there is a microwave oven, and then a logical solution suggests itself – boil water with it.
This method is entitled to exist, although the physics of the processes occurring in a microwave oven is somewhat different from boiling in its usual sense. Water boils in 1 to 3 minutes.
Would it be possible to heat water in the microwave?
Heating water in a microwave oven is similar in appearance to a similar procedure in a kettle or using a boiler. But if in a conventional household appliance's water receives heat from the heating element, gradually gaining the desired temperature, then in the microwave it is heated by ultra-high frequency waves.
They act pointwise on molecules, accelerating them and causing them to move randomly. As a result, the water is heated unevenly, several sections of heated molecules appear in it among the total mass of the still unheated liquid.
Evaporation from the surface can give the illusion of steam rising from a mug of hot water, but in fact it remains cool at this moment.
On the other hand, if the water is heated in the microwave for a long time. It reaches the boiling point, but this is not visible – it does not boil, as with the usual heating, but continues to gain temperature, gradually releasing oxygen.
At the same time, if you carelessly take a mug in your hand and shake it a little, the liquid will instantly begin to boil and may overflow over the edges of the cup.
Attention! Use potholders! The dishes may heat up before the contents, while the liquid in the red-hot cup will remain slightly warm.
How to heat water in a microwave?
To heat water, you need to follow a few simple rules:
- Do not let the liquid overheat, by setting the timer to no more than 30–40 seconds;
- Do not heat a full cup, a little more than half is optimal;
- Do not cover the container with a lid.
What cannot be heated in a microwave oven
As for mineral water, heat, and even more so, it is not recommended to boil it in the microwave. Organic salts are dissolved in it and during heat treatment they turn into an inorganic form and settle. Carbon dioxide evaporates along with part of the liquid, and such water is not only unpleasant in taste, but can also be harmful when consumed.
The exception is unsweetened soda without added salt. During the heating process, the gas will evaporate, and ordinary water will remain.
How to safely boil water in the microwave?
Warning stickers could be seen on early microwave ovens, explicitly prohibiting boiling for reasons of user safety. Later, manufacturers came to the conclusion that this was possible, but subject to numerous rules.
For safe boiling, it is recommended to use a thermometer to accurately determine when the desired temperature is reached. Visually, water that has reached 100 °C in the microwave seldom boils, but continues to gain temperature.
Into a cup of water, before placing it in the oven, put an object with zero current – conductivity – for example, a wooden stick for sushi or a ceramic spoon. This will prevent the liquid from overheating.
Do not immediately add to a cup of coffee, sugar, or a tea bag – due to the formation of bubbles, the volume of water will increase sharply and go beyond its edges. This is fraught with burns and boiling water on other objects.
It is recommended to wait 20–30 seconds after stopping the oven, then open the door and gently stir the water with a stick. If it does not begin to boil and overflow, then you can get a container using a towel or oven mitt.
Important! Can't wait for visible signs of boiling! You need to stop heating immediately upon reaching 100 °C!
Choosing dishes for boiling in the microwave
The general rule for using microwave ovens applies here: no metal! This applies not only to fully metal containers, but also to cups with a “golden” coating. Such dishes cause sparks and cause damage to the oven. Moreover, it is possible to form an electric arc and subsequently ignite the furnace.
Recommended materials for microwaves are glass and ceramics. Plastic and foam utensils are allowed, but they must be labeled, allowing them to be heated in the microwave. Too soft, plastic and other similar materials may crack, melt, or even catch fire. Besides, unheated containers may release toxic substances.
Attention! Do not close the container with a lid! If it is inseparable from the cup, make sure that it does not close spontaneously during the heating process.
Optimal mode and temperature
Most microwave ovens do not have a specific boil mode, so you can use the same mode as for other tasks. Boiling time is usually no more than a minute, but in less powerful oven models it can take up to three minutes. Therefore, the best way is to control the temperature with a thermometer, placed in a container of water.
Can I use a microwave to boil water?
If you don't have a kettle at hand, you can also heat water in the microwave, but don't abuse this method, as it requires constant monitoring and compliance with security measures.
In addition, the results of some clinical studies say that intoxicated by radiation, the structure of the liquid is disturbed. Such water loses all useful properties for the body, and in some cases can cause metabolic disorders.
The boiling of a liquid in a brewing vessel depends on temperature and pressure. It boils at normal pressure at 100 C, if boiled on a gas or electric stove. The presence of a lid speeds up the time to start boiling.
Water in a gas container boils faster than on an electric stove. The harbingers of boiling are small bubbles that form at the bottom of the pan. Boiling water is actively bubbling, and steam is continuously formed above its surface.
When boiling, the bottom of the dish is heated to 100 C. If the process is long, then the dish overheats over 100 C. The steam temperature above the surface is 100 C.