The temperature of boiling water on a stovetop versus in a microwave can be different due to several factors, but the final result should be the same: boiling water at 100 degrees Celsius (212 degrees Fahrenheit) at standard atmospheric pressure.
Here's why there might be a difference:
Heating Method: On a stovetop, water is heated directly by a flame or electric heating element from the bottom of the pot. In a microwave, water is heated indirectly using microwaves, which excite the water molecules, causing them to generate heat internally.
Heat Distribution: Stovetops generally provide more even and consistent heat distribution to the bottom of the pot, promoting uniform heating. In a microwave, the heat distribution can be less uniform, resulting in some areas of the water being hotter than others.
Container Shape: The shape and material of the container used to heat water can influence the heating rate. Microwave-safe containers may not heat up as quickly as certain stovetop-friendly pots, which could lead to variations in boiling times.
Microwaving Time: When boiling water in a microwave, it's common to remove the water as soon as it starts to boil to prevent superheating (a phenomenon where the water temperature exceeds the boiling point without visible boiling). As a result, the water may not reach a rolling boil inside the microwave.
Regardless of the initial differences in temperature, it's crucial to remember that once water reaches its boiling point (100 degrees Celsius or 212 degrees Fahrenheit), it will start to produce steam and any further heat applied will not raise its temperature above the boiling point at standard atmospheric pressure. The boiling point is determined solely by the atmospheric pressure.
It's important to exercise caution when handling boiling water, regardless of the heating method. Always follow recommended safety practices when using stovetops and microwaves, and use appropriate containers and cookware for heating liquids.