When you boil potatoes does the length of time it takes to cook them depend on how vigorously the water is boiling?

Answer 1

Yes, they do. This is due to a property of convective heat transfer known as turbulent flow. Turbulent flow brings more molecules of hot water into contact with the molecules of potato over a given time period thus transferring more heat to cook the potato faster. Heat transfer at the molecular level occurs at a very high rate of speed so fluid dynamics of the boiling water has a great effect on the transfer of heat. Less turbulent flows, like simmering water, will transfer less heat than a rapidly boiling pot over the same time period.

Answer 2

Oil's boiling point is higher than water's, so it can reach higher temperatures without boiling and thus evaporating.

Answer 3

Not really, in fact if you've pealed and cut the potatoes, it sometimes works better if the water is only simmering since it doesn't break up the potatoes as much.

Answer 4

at the same rate, the temperature is the same.

Answer 5

well because the in the oven the potateo have to suck in heat and when its boils the heat is closer to the potateo so it can asorb faster

Answer 6

No