Conceptual Physics (12th Edition)

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

Chapter 17 - Think and Explain - Page 334-335: 70


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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