What is the loss of water during the cooking process an example of?

1 Answer
Apr 1, 2017

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:

  1. Evaporation
  2. Boiling.

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.