Would increasing the temperature make something cook faster?

Answer 1

Depends on how the food was cooked - frying, boiling, etc.

If it was boiling in water, then no, increasing the temp after the water hit 100C wouldn't do anything except speed up the vaporization of water. If you were frying the foods (oil), then you could hit several hundred degrees.

Answer 2

Yes, but you run the risk of overcooking the outside before the inside is done.  You can make heat flow faster by increasing the difference between the outside and the inside, but you need to keep the outside temperature from getting too high or remaining high for too long.

This is why slow cooking works so well.  The temperature changes very slowly, so all the food stays at about the same temperature and cooks the same.

Answer 3

Well, sometimes. For example, if you boil a ham in a pressure cooker, it will cook faster because the water has to get hotter before it boils. But, if you wanted to bake a cake, you would definitely want to go with the temperature that is recommended in the recipe. Otherwise, the cake will be burned on the outside and raw in the middle. Or cooking lentils on the stove, you should simmer them at a lower temperature. If you boil them at a high temp, the water will evaporate and they will burn.
In other words, use the temp in the recipe. You'll be happier, even though it may take longer to cook.
Happy cooking!!

Answer 4

As long as all other factors that affect cooking are kept constant (e.g. pressure), then increasing the temperature would make something else increase in temperature and, thus, make it cook faster. However, if the substance were in pure water, increasing the temperature would not increase the water's temperature.

As you may well know, often it is more desirable to cook foods for various lengths of time so as to obtain the best taste.

Answer 5

Boiling water and boling oil stay at fixed temperature. Increasing pressure and prolonging the boiling/cooking/frying will work.On he top of Mt Everest nothing can be cooked at any temperature.

Answer 6

generally speaking, no. most of the time this will result in overcooking on the outside of the product while leaving the inside undercooked. this also causes things to dry out. there are some things where the answer would be yes, but none of them are cooked in an oven or are very thick like steaks, etc.

Answer 7

Possibly. But usually you just burn the outside and the inside stays raw. Anything boiled would work. But truthfully, why risk ruining the food when it probably will only take an extra 2 minutes?

Answer 8

Yes unless it is in boiling water.

Answer 9

well not always one day i tryied to cook a chicken but i couldnt. lol I dont know what am i saying?


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