Ever tried to boil cookies? They contain wheat, which in the form of flour need higher temperatures. Same with cakes. And that lamb leg roast just doesn't taste the same if it's boiled. There's no brown crunchy bits. Yes, and the potatoes - if you boil them they go all soft, great for mash, but they need dry heat to get that crisp coating.
Water in Liquid form does not get hotter than 100C at sea level. To phase change the liquid into steam requires additional energy and is required for some baking styles. If you wanted to wait 200 hours, then don't turn your oven over 100C. Most people want to eat faster and thus use more heat.
In the system of oven + food, the food is colder than 100C initially, so it lengthens the cooking time by cooling the system.
Solution: Your oven has higher temps because we are impatient cookers. This is not taking into account crispy, moist food only attainable with high temps over short times.
If oven temperature is just higher than 100C say 100.5C.
What will happen? Heat passes very slowly to water to make it steam. Rate of steam generation depends on temperature difference above boiling point. Higher the difference steam generation is more. Steam generates at the lower part of the cauldron receives heat because of higher temperature. i.e steam temperature is no longer 100C. It is more(though it is inside 100C water). That steam passes through the solid food.It tries to leave extra heat to solid food at 100C.
That is heat penetrates more and more to solid foods helps it to boil. Higher the temperature difference ( more steam generation, more bubbles found on the surface of container )more the penetration that is faster boiling. We all want fast cooking, we all keep higher temperature of oven.
There is no water that we use in our normal life is 100% pure and free of minerals, especially salt. The minerals contain in water eventually make the water to boil more than 100 Celsius.
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Ever tried to boil cookies? They contain wheat, which in the form of flour need higher temperatures. Same with cakes. And that lamb leg roast just doesn't taste the same if it's boiled. There's no brown crunchy bits. Yes, and the potatoes - if you boil them they go all soft, great for mash, but they need dry heat to get that crisp coating.
Bad assumption.
Water in Liquid form does not get hotter than 100C at sea level. To phase change the liquid into steam requires additional energy and is required for some baking styles. If you wanted to wait 200 hours, then don't turn your oven over 100C. Most people want to eat faster and thus use more heat.
In the system of oven + food, the food is colder than 100C initially, so it lengthens the cooking time by cooling the system.
Solution: Your oven has higher temps because we are impatient cookers. This is not taking into account crispy, moist food only attainable with high temps over short times.
Go to the insight of cooking.
If oven temperature is just higher than 100C say 100.5C.
What will happen? Heat passes very slowly to water to make it steam. Rate of steam generation depends on temperature difference above boiling point. Higher the difference steam generation is more. Steam generates at the lower part of the cauldron receives heat because of higher temperature. i.e steam temperature is no longer 100C. It is more(though it is inside 100C water). That steam passes through the solid food.It tries to leave extra heat to solid food at 100C.
That is heat penetrates more and more to solid foods helps it to boil. Higher the temperature difference ( more steam generation, more bubbles found on the surface of container )more the penetration that is faster boiling. We all want fast cooking, we all keep higher temperature of oven.
There is no water that we use in our normal life is 100% pure and free of minerals, especially salt. The minerals contain in water eventually make the water to boil more than 100 Celsius.
No it boils at 212*F, it can get hotter than that if it is not a liquid.
water can't go above 100 degs, when u cook for a long time water will evaporate then u heat the remaining solid