Conceptual Physics (12th Edition)

Published by Addison-Wesley
ISBN 10: 0321909100
ISBN 13: 978-0-32190-910-7

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.
Update this answer!

You can help us out by revising, improving and updating this answer.

Update this answer

After you claim an answer you’ll have 24 hours to send in a draft. An editor will review the submission and either publish your submission or provide feedback.