What is the loss of water during the cooking process an example of?
The loss of water during cooking is vaporization.
During the cooking process, heat from the stove will turn water molecules from a liquid state to a gaseous state. This is vaporization.
There are two types of vaporization:
If the water is converted to vapor that occurs at temperatures below the boiling temperature at a given pressure, that's evaporation. This usually occurs on the surface. Boiling is a transition from liquid to gas that occurs at or above the boiling temperature. Boiling occurs under the surface.