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Q: kinetics and cookery ( Answered,   2 Comments )
Subject: kinetics and cookery
Category: Science > Physics
Asked by: curioustoad-ga
List Price: $3.00
Posted: 13 Mar 2006 08:29 PST
Expires: 12 Apr 2006 09:29 PDT
Question ID: 706760
why, when I heat liquid in a sauce pan on my stove is there an
immediate increase in steam when I turn off the heat?
Subject: Re: kinetics and cookery
Answered By: hedgie-ga on 13 Mar 2006 23:01 PST
Answer depends on exact meaning of the word 'steam'

When you switch of the 'influx of heat' temperature starts decreasing, so

For meaning 1.a (above) answer is certainly : NO.

For meaning 1.b (above) = visibile mist = droplets of water re-condensed 
from water vapour, answer  could be : YES in a very cold room or outside.
Subject: Re: kinetics and cookery
From: rracecarr-ga on 13 Mar 2006 12:24 PST
Here is one guess:  you can't see steam, but you can see liquid water
droplets.  As steam cools, it condenses into droplets.  The air above
the pot quickly cools when you turn off the flame, causing a momentary
increase in the rate of condensation.
Subject: Re: kinetics and cookery
From: iang-ga on 15 Mar 2006 01:29 PST
In addition to rracecarr-ga's comment, I wonder if hot air rising from
the burner acts like an air curtain to keep colder air away from the
area immediately above the pan? Once the heat's removed, cold air can
get in and there's more condensation.

Ian G.

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