PHYSICISTS: Which cooking method is faster?

Question

Which is faster? Steaming vegetables in a steamer basket versus boiling them in water?

Please explain your answer.

Since water can't get above 212 F at atmospheric pressure, the steam isn't retained as steam - it condenses ito water vapor pretty much immediately. This is not the case if the pot is capable of holding steam above atmospheric pressure.

Answer 1

Boiling is faster.

The steam is the same temperature as the water - you are not using super-heated steam. The "steam" in a steamer is generally just really hot water vapor.

The steam starts cooling immediately after it leaves the surface of the water and gets closer to the top of the basket.

If leaving the lid on a steamer increases the pressure/temperature of the steam, it will also increase the pressure/boiling point of the water, and therefore also the temperature of the water. The vegetables in the water will generally cook faster than the vegetables above the water in the water vapor or "steam."

Answer 2

I understand that you're talking of a closed steaming vessel placed above the boiling water which doesn't seem to be the case in other answers.
Someone says that leaving the lid on, increases the pressure. This is not so, as the lid is free to lift, if it was.
My wife and I have used a steamer with 3 levels for an assortment of vegetables for as long as I can remember.
We find it much cleaner, healthier, faster and more economical than boiling in water.
(We also use a Pressure Cooker for small amounts).

(Someone else is saying that steam and boiling water are at the same temperature..True, but the steam contains a lot more heat energy as Latent Heat of vaporisation).

Steam carries much more heat energy than boiling water.
Steam from BOILING water has had 540calories per gram of Latent heat energy added in order to form steam and therefore will provide a better cooking method. It also retains the goodness (vitamins and minerals) in the food being steamed.
(Steaming with a Pressure Cooker is more economical due to the higher pressure AND temperature and thus the even greater heat content of the steam).

Answer 3

Steam contains more energy (per molecule) than boiling water, however, water conducts heat more readily. I would expect that since the steam can condense on the vegetables, giving up a lot of heat (the latent heat of vaporization), it would cook slightly faster in most situations.

Answer 4

Boiling is faster, I believe. Water has mich higher thermal conductivity than steam.
Cooking vegetables amounts to bringing the entire vegetable to 100 degrees or close to it. It is achieved through energy exchange between outer layers - veg. surface and water/gas just outside the veg. Works much better with higher thermal conductivity.

I think larger thermal conductivity of water will win over the energy per molecue being larger in steam.

Answer 5

Steaming them. When water reaches 212 degrees it turns into steam. So water can't get hotter than 212 degees. Steam on the other hand, is much hotter.

So steaming them cooks them quicker. And keeps in the vitamins!

Answer 6

are you cooking your vegetables in the rocky mountains?