Why does more steam come out of pots/pans when you turn the stove off?

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This has been silently baffling me for a while. Whenever you’re cooking pasta or rice or something, there will be a decent amount of steam coming off. But the moment you turn off the stove, there seems to be an outpoor of steam like it’s releasing more now that it’s not being heated. Why isn’t it more steam while it’s at max temperature and gradually less when it’s cooling down?

I did a quick search and found [this previous question here](https://www.reddit.com/r/explainlikeimfive/comments/41m7wt/eli5why_does_steam_rise_off_the_food_from_a/) but the answer was deleted so I thought I’d ask again.

In: Physics

Hot air, from the heater below, around the pot prevents condensation of the hot gas, which is the steam you see, in fact. If you would boil something on an induction stove, there is no hot gas/air so there the steam is constant.

> there seems to be an outpoor of steam like it’s releasing more now that it’s not being heated.

Steam is transparent, the clouds you see are *condensed* liquid which is *cooler* than steam.