Boiling water on a stovetop is an example of wet heat, as the water in the pot is in a liquid state and is being heated with direct contact to a heat source. This method is commonly used for cooking foods that require high temperatures, such as pasta or vegetables.
You are adding too much water at the start or you are not using enough heat.
Condensation.
Dry heat is heat without humidity, and wet heat is heat with a lot of humidity.
Moist-heat cooking is cooking the food in a moist environment. Ways to do this is by boiling, steaming, and braising. This helps to tenderize the food more than through dry heat cooking.
Smoking in cooking refers to cooking a food using dry heat and allowing it to cook in the smoke from the heat.
Shivering when wet is the body's attempt to maintain body heat. A wet body loses heat quickly. Failing to maintain body heat will result in hypothermia.
Your food doesn't get wet
Low Heat in cooking is 225°F to 249° F.
A burn is caused by dry heat whereas a scald is caused by wet heat. A burn can be caused by heat or cold, and this can be wet or dry. A scald is a burn caused by wet heat such as boiling water.
heat is the principle used in cooking
The ideal heat setting for cooking scrambled eggs is low to medium-low heat.