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.