The perception that it takes longer to boil water on a gas stove compared to pans heating up quickly is likely due to differences in the heat transfer process and the amount of energy required for each task.
When heating a pan, the heat from the gas flame directly contacts the bottom surface of the pan. This direct contact allows for rapid heat transfer, as the heat energy is efficiently absorbed by the pan, which then transfers the heat to the food inside. This process is relatively quick, and you can feel the pan getting hot within seconds.
On the other hand, boiling water involves a phase change from liquid to gas (steam). To bring water to a boil, you need to continuously supply enough heat to overcome the energy needed for the water molecules to break free from the liquid phase and become steam. This phase change requires significantly more energy compared to simply heating the pan.
Moreover, water has a relatively high specific heat capacity, which means it can absorb a lot of heat before its temperature starts to rise significantly. This is why it takes time to heat the water to its boiling point.
Additionally, the heat is not transferred directly to the water in the pot. Instead, the heat from the gas flame must first transfer through the pot's bottom surface and then to the water. The efficiency of this heat transfer depends on the type and thickness of the pot material.
Factors that can affect the time it takes to boil water on a gas stove include:
Pot size and material: A larger pot with a thicker base can take longer to heat up because it has a greater volume of water to heat and a larger surface area to transfer heat.
Burner output: The power of the gas burner matters. A higher BTU (British Thermal Unit) output burner can heat water more quickly than a lower BTU burner.
Altitude: At higher altitudes, the atmospheric pressure is lower, and water boils at a lower temperature. This means it will take slightly longer to reach the boiling point.
To improve the boiling time, use a pot that matches the burner size, covers the flame entirely, and has good heat-conducting properties. It's also essential to keep the pot lid on, as it helps retain the heat and speed up the boiling process.