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Pure water has a boiling point of 100 degrees C. With limited exception, this is the maximum temperature for aqueous water, above which it becomes a gas. When you add salt, it raises the boiling temperature, therefore raising the maximum temperature.

By adding salt, you're effectively raising the temperature of the water.

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15y ago
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12y ago

They don't . . the salt is there to make them taste better.

Except that they also do, - because the boiling point of salt water is higher than that of fresh water.

If you go to the basement to cook them it will also be quicker, because water also boils at a lower temperature in lower air pressure (higher altitude). It is the temperature that matters.

(but don't forget the salt, as they then do taste better as well as cook faster).

Sherpa Tensing did not plan boiled eggs for breakfast on the Everest assault. You could boil them for ages and they wouldn't be cooked.

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Q: Why might potatoes cook more quickly in salt water than in unsalted water?
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