Microwave Boiling and Stovetop boiling

[Timbones]

Hi,

I am not sure if this question belongs here or not but here goes. Is there a difference in timing when things are boiled in the microwave as opposed to the stovetop? For example, if a recipe calls for something to be boiled for 20 minutes on the stovetop, would you also boil it for 20 minutes in the microwave? Thanks,

 

T.

[InfiniteNow]

It will likely take far less time. You may be able to find something on the converstion chart offered here:

 

What Wattage Is My Microwave Oven?

 

 

Also, water in a microwave doesn't really boil. The bubbles won't form in a clean cup, and he water gets superheated (where it gets hotter than it's boiling point without actually boiling). You can really get hurt, since it can violently erupt (or explode) from the cup when you take it out. One of the best tips I've heard is to put something like a wooden chopstick into your water while it's in the microwave so the energy can be diffused. Any foreign object will do, even sugar or coffee reduces the risk, just avoid metal. :hihi:

[Qfwfq]

I think the water needs to be quite clean itself, to become superheated, so it shouldn't be a problem when salt and the food are in it from the start.

 

However, I don't think less boiling time would be needed as the boiling point isn't really different. I don't think there's all that much point in using a micro for boiling unless other means of heating are lacking, it might be trickier although other means would typically be a little bit more energy dispersive.