Conceptual Physics (12th Edition)

Published by Addison-Wesley

Chapter 17 - Think and Explain: 70

Answer

There will be little, if any, energy savings.

Work Step by Step

Food is cooked by heat entering it from surrounding high-temperature water, not by the bubbling of the water. If the boiling point for water is below $100^{\circ}C$, heat will enter at a lower rate and the cooking will take longer, if it cooks at all.

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