Water boils faster on a gas stove compared to an electric stove due to the way heat is transferred to the pot or pan.
On a gas stove, the heat is produced by a flame. The flame is in direct contact with the bottom of the pot or pan, which allows for efficient heat transfer. The flame provides high and immediate heat output, so the pot or pan heats up quickly, resulting in faster boiling times for the water.
In contrast, electric stoves use a heating element beneath a smooth, flat surface to generate heat. This heat is then transferred to the pot or pan through the surface, which is typically made of glass or metal. While electric stoves can still boil water effectively, the heat transfer process is not as direct as with a gas flame. It may take slightly longer for the heating element to transfer enough heat to the pot, resulting in a slightly slower boiling time compared to gas stoves.
Additionally, the type of pot or pan used can also affect boiling times. Materials with high thermal conductivity, such as copper or aluminum, transfer heat more efficiently, leading to faster boiling times regardless of the stove type. On the other hand, materials with low thermal conductivity, such as cast iron, may take longer to heat up and boil the water.
In summary, the direct and intense heat produced by a gas flame on a gas stove allows for faster and more efficient boiling of water compared to the indirect heat transfer of an electric stove's heating element.