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Put a lid on it. If you block evaporation, using a pressurized container (one that the lid locks onto) it IS possible to raise the temperature of the water beyond the boiling point.

BE VERY CAREFUL!!! There needs to be a pressure relief device. Accumulating steam can cause a tightly sealed system to violently explode. Ask your gram about the old style pressure cookers. She may still have one.

Another possibility is to use pure distilled water in a very smooth container. Boiling requires the presence of nucleation sites--some form of impurity or disturbance on which bubbles of water vapor can form. Remove the nucleation sites by using distilled water in a very smooth container, and you create the conditions for a condition known as superheating. This is where water continues to absorb heat even though it's past its evaporation point because it has no way to transition into vapor. You must be very careful in this scenario as well! The slightest disturbance in the water will cause it to react violently!

If it is not necessary to boil just water, one of the more common ways to raise the boiling point of water is to dissolve something in it: usually salt. It's a common technique of canning and cooking because raising the boiling point raises the cooking temperature, making it more effective. This is why some recipes (like for cooking pasta) suggest you add salt to the water while it's heating. It's not just for taste.

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13y ago

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