If I put a cup of water in an oven proof container and boil it in an oven at 400 degrees, and then do it with an oven at 500 degrees,
Will the hotter oven evaporate the water faster?
My thought is it will all evaporate at 212 but the hotter oven would make it to 212 faster. Aside from that, would a hotter temp make it happen faster if all other things were equal?
In: Chemistry
Yep, you can see this effect boiling water on a stove. At a low simmer you’ll see little wisps of steam, but on full high you’ll see a big column of steam rushing out. That’s the water evaporating faster.
You can also feel it—it’s no problem to wave your hand through the simmer-level wisps of steam, or even bend right down and smell what you’re cooking, but you could easily scald yourself doing the same over a pot set to high (please don’t try this). That’s where all that extra energy is going.
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