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.
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.
it makes the water boil faster
the element makes the water boil
The force of atmospheric pressure makes it harder to boil water on a stove because it pushes down on the water's surface, increasing the boiling point. This means the water needs to reach a higher temperature to overcome the pressure and boil.
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!)!
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
The force of gravity makes it harder to boil water on a stove as the weight of the water adds pressure, requiring more energy to reach the boiling point.
If you have a kettle, the more water you put in, the longer it takes.
Limestone(CaCo3.2H2O)
How to Boil Water was created in 1993.