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Heating water is easier because the molecules are less dense and it will heat faster. It cannot be heated to the temperature that oil can. Cooking oils are more dense and have a higher boiling point, up to and above 500 degrees F. Water evaporates faster than oil and has no burning or smoking point. Oil, can smoke, burn and catch fire. Water can be heated to higher temperatures, up to 750 degrees F +, but must be contained in an airtight system because at this temperature, water is considered not to be a solid, liquid or a gas therefore it is a plasma. See the related link for more information.
What else can I help you with?
Which is hotter the boiling water or oil?
Boiling oil because it boils at a higher temperature
How do you use a dash of cooking oil in a sentence?
Adding a dash of cooking oil to boiling water will prevent pasta from sticking together while cooking.
Why is it better to use coconut oil for frying than water?
Coconut oil is not very volatile. It has the same boiling point with water. But water vaporizes quicker than cooking oil.
Can you use cooking spray in boiling water?
Yes, but spraying it in the water before the water gets hot and boils is the best for safety. A bit of oil in the water when boiling pasta will keep it from sticking together.
What will happen when you mix oil and boiling water?
it depends on were you boil it.... if in frying pan you'll end up covered by boiling hot drops of oil because of some chemical reaction. if Boiled on a pot it boils normally ( i have done it but don't try the frying pan :)
Why does water weigh more than cooking oil?
It dosent, waters density is lower then cooking oil, resulting in cooking oil floating on water
Why is frying faster than boiling?
Because oil cooks up (Boils faster) faster because of the chemicals in it and the density it provides. water takes a free minutw because there is nothing in water water is just water but oil has different ingrediants which help boil it faster
What helps plants grow best orange juice and water or cooking oil and water?
cooking oil and water.
What did knights pour on the enemy?
Boiling water or boiling oil
What are the condensing and boiling points of cooking oil?
The boiling points of cooking oils vary with the type of oil. Boiling points will generally fall in the 300's and 400's of degrees Fahrenheit. But there is a bit more that should be understood. Oil that is boiling has already passed its smoke point and is decomposing. It is undergoing chemical changes that make it (and food cooked in it) taste bad. By the time oil "boils" with added heat, it is at or beyond its flash point. The flash point is a temperature what the oil has reached where the vapor coming off the hot oil can burst into flame. That's very bad, in case you're wondering. Oils heated to boiling are not "oils" any more as they've begun to decompose. That's why there are no tables of the boiling points of cooking oils. There won't be any tables of the condensation points for the same reasons. Boil an oil and you won't have that oil any more. It's not like boiling water. When we boil water, it doesn't change chemical composition, and what water doesn't boil is still water. Condense the boiled water (the vapor or steam) and you have more water. It isn't like that for oil. Use the link below to a related question to see a similar take on things.
Why does boiling water overflow?
Boiling water can overflow when it reaches its boiling point and the bubbles of steam rising to the surface disrupt the stability of the liquid, causing it to spill over the edges of the container. This is often due to the release of trapped air bubbles or uneven heating of the water. Using a larger pot or reducing the heat can help prevent this from happening.
When you boil potatoes will your cooking time be reduced with vigorously boiling water instead of gently boiling water?
Yes, but not dramatically so. The movement of the water is convection, which improves cooking efficiency. The size of the tater is the biggest factor, so cutting them into smaller pieces can cut the boiling time in half using full boiling water versus whole potatoes in a gently boil. Tip- Use a larger pot and cover it. The extra water makes for better potatoes, and the lid makes up for the reduced efficiency due to larger volume. Also a bit of oil or butter will help reduce foaming.
