I assume it has something to do with the toast changing the temperature of the air around it, and the air’s ability to hold moisture changing, in turn. But if I’m remembering my mediocre science education correctly, hot air can hold more humidity, so is it caused by the displacement of the (relatively) cool air around the toast, losing its humidity? I’m perplexed.
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The toast still has moisture in it after it comes of the oven, and it’s hot, so the moisture is rapidly evaporating, in all directions. When the hot water vapour coming off the toast hits the cool plate, it quickly condenses back to liquid.
Two things I have found that help: One is just putting a piece of paper towel under the toast. This provides a little insulation and also absorbs some of the moisture. The other is heating up the plate. The warmer the plate, the less condensation forms.
Edit: I wanted to clarify, the condensation forms because of the rapid transfer of heat from the water vapour to the plate, and because there’s a surface for the droplets to form on.
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