What makes a stovetop burner a “quick boil” burner, as seen on some stoves?
In: Technology
It’s a burner fed by a larger gas port. It just burns more fuel faster, so it puts out more energy within a given time frame than a smaller burner.
For electric stoves, that quick book burner functions different from the others. See most modern electric stoves turn their “burners” aka heating elements on and off to maintain a fairly consistent heat.
Water needs a constant supply of energy to maintain a boil. Meaning that water takes a couple extra minutes to boil because the element is shutting on and off. Now for regular cooking that’s fine. You aren’t trying to literally boil your oil or vegetables you’re cooking so turning it on and off allows the heat to stay controllable and not burn the food.
The quick boiling element will never turn off when put on the highest setting allowing it to book water much faster than the other elements.
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