Table salt is sodium chloride: NaCl, a compound of two elements.
Salted water has a higher boiling temperature than unsalted water. So it does not necessarily boil "faster," but boils at a higher temperature, thereby cooking food faster.
In actually fact it takes salt water longer to reach boiling. The mechanism behind all this is that ionic compounds like salt form 'ionic intermediaries' between water molecules which creates a stronger bond.
Water boils at 212 degrees Fahrenheit at sea level.
Water boils when the energy of the water molecules increases to the point where the vapor pressure is equal to or exceeds atmospheric pressure.
The input of heat energy.
Heat!
because the oil makes the water have more heat which makes the water boil fast.
makes it boil faster
when water gets heated it starts to get excited and it stats to boil and there are atoms inside which viabrate and makes the water boil.
when water gets heated it starts to get excited and it stats to boil and there are atoms inside which viabrate and makes the water boil.
it makes the water boil faster
the element makes the water boil
Vacuum
No it actually makes it boil more slowly.
Sea Salt makes water harder (higher boiling point) to boil. The only way to make water boil faster is to get EVERYTHING (all dissolved and undissolved) out of the way of the escaping water molecules and crank up the temperature (give em the "HOT-FOOT!)!
Hydrogen bonds
Putting a lid on the pan makes the water boil quicker because the heat is trapped, less is escaping, so the water's temperature has more time to increase, so it gets more hot and boils faster.
When you put in the freezer