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Yarbles
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What determines the surface temperature inside a pot of boiling water, right over the heat source? Can it go much over boiling temp if the water's just gently boiling?
What is your assessment of this?Yarbles said:What determines the surface temperature inside a pot of boiling water, right over the heat source? Can it go much over boiling temp if the water's just gently boiling?
You mean the surface of the water? Nothing. Water cannot be liquid above its boiling temp.Yarbles said:What could I do to get my pot surface hotter than boiling temp?
I'm not sure what you are referring to. Could you explain?I've seen correlations for boiling heat transfer coefficient; do those only account for bubbles insulating boiling surfaces or other phenomena as well?
Use pure water and a clean surface. In the absence of nucleation sites, water can be raised above its boiling temperature without boiling. Most commonly, this is seen when heating water in a microwave.Yarbles said:What could I do to get my pot surface hotter than boiling temp?
Oops, forgot about superheating. It's a good caveatime, though yes, I agree is outside the scope of the OP.jbriggs444 said:Use pure water and a clean surface. In the absence of nucleation sites, water can be raised above its boiling temperature without boiling. Most commonly, this is seen when heating water in a microwave.
However, this goes counter to the description of the situation in post #1:
"gently boiling".
Nidum said:Yarbles may be referring to the temperature of the shell of the heating vessel rather than the temperature of the water .
In that case answer to question is that the shell temperature could be much higher than the water temperature . It has to be higher to some degree anyway otherwise there would be no heat transfer .
Yarbles said:What could I do to get my pot surface hotter than boiling temp?
russ_watters said:...I'm not sure what you are referring to. Could you explain?
CWatters said:Change the boiling temperature by increasing the pressure?
Allow the surface to become coated with an insulator such as scale?
If the water is "boiling gently" that suggests to me that you want the water to be at the same temperature as the pot surface. You are minimising the heat flow, so that hotspots won't occur. If you did want to get hotspots, then a very high rate of heat flow would seem to be what you need. If you can supply heat to a piece of metal faster than it can lose that heat, its temperature must increase.Yarbles said:What could I do to get my pot surface hotter than boiling temp?...
...I'm interested in the temperature of the pot's surface and how much it can differ from boil temp.
Yarbles said:If I change the boiling temp will the boiling surface (is 'hot wall' a better term?) change by the same amount?
Which surface of the pot? It has two. One in contact with the water and one in contact with the flames/heating element.Yarbles said:Yes I'm interested in the temperature of the pot's surface and how much it can differ from boil temp.
Sorry to be unclear.
Inside surface or outside surface? The inside surface won't be much above boiling temp, but the outside surface can be.Yarbles said:Yes I'm interested in the temperature of the pot's surface and how much it can differ from boil temp.
Sorry to be unclear.
russ_watters said:Inside surface or outside surface? The inside surface won't be much above boiling temp, but the outside surface can be.
See post #6. Ignoring the possibility of superheating, the inner pot surface cannot be hotter than boiling.Yarbles said:I wish to know how much the temperature of the inside surface (solid surface that's in contact with the fluid) can differ from the current boiling temp of the fluid.
Yarbles said:If I change the boiling temp will the boiling surface (is 'hot wall' a better term?) change by the same amount?
CWatters said:That's a badly worded question. Simply changing the boiling point won't magically change the temperature of the pan.
However increasing the boiling temperature allows you to turn up the power of the burner raising the temperature of the pan while still meeting your condition that "the water's just gently boiling".
If you increase the temperature of the inner surface of the pan by (for instance, 1 degree) then the temperature of the outer surface of the pan will change as well. Possibly not by 1 degree but by some amount.Yarbles said:If I increase boiling point then won't the boiling surface increase in temperature until boiling begins again? At that point, if heat in (power of the burner) is unchanged then the rate of boiling (mass of steam created per second) should remain unchanged?
Merlin3189 said:...
Finally, why? As usual with PF questions, I wonder, what is it that is really wanted here?
Quite agree about the interesting paths. And strongly approve of self education. Both reasons why I participate PF.Yarbles said:Not sure what a 'PF' question is.
The question/thread is just intended to increase my understanding and point me towards mechanisms that hadn't occurred to me yet. I'm not trying to solve a particular problem. When self-educating it's very hard to know what to learn. Threads like this often send me down interesting paths that I wouldn't come across on my own but that often prove very useful.
jbriggs444 said:See post #6. Ignoring the possibility of superheating, the inner pot surface cannot be hotter than boiling.
The water and the inner pot surface are in contact. They must be at the same temperature or have an infinite rate of heat flow.Yarbles said:Post 6 states 'Water cannot be liquid above its boiling temp'. No mention of inner pot surface.
Because the problem becomes much more difficult if we have to account for the number of nucleation sites that may or may not exist.Why would we ignore the possibility of superheating?
Merlin3189 said:Quite agree about the interesting paths. And strongly approve of self education. Both reasons why I participate PF.
What I mean by PF questions, is that often it takes many posts to find out what people are really asking. Often with the best of intentions people simplify their question or take some particular aspect to ask about, rather than telling the full story.
Here, for example, I still can't see quite why you want to make the boiling surface hotter than the boiling temperature of the liquid? IMO there must be micro-variations in temperature where bubbles form, where eddies form in the liquid. I think JBriggs has also got into the question of temperature differences through the thickness of the plate: these must exist as no substance is a perfect conductor at the sort of temperatures in question. Should we focus on any of these, or are they just negligible?
I see now you are interested in the mechanisms of heat transfer. That is (to me) a much more understandable question, even though I have no knowledge of the answer! I'm sure this is a well researched area and I would not attempt to post on such a complex question in the way that I would try to help someone wondering how he managed to melt the bottom of his kettle.
Nidum said:There is a boundary layer with a very steep temperature gradient between the pot inner surface and the bulk of the water .
Yarbles said:Does the pot side of the boundary layer go above boiling temp?
I liked the reason you gave before: the OP specifies that the water is boiling and the water can't be boiling and superheated at the same time. Boiling is what happens when the superheat gets "broken".jbriggs444 said:Because the problem becomes much more difficult if we have to account for the number of nucleation sites that may or may not exist.
Hello Yarbles,Yarbles said:Ah, I don't actually want to make the solid surface hotter but I'm interested in what could/would make it hotter than boiling temp. Temperature gradient through the thickness is not something I need to consider.
I appreciate your patience with my PF question (I'm assuming it doesn't stand for Perfectly Formed?). At the very least, trying to communicate what I'm trying to understand is forcing me to get things straight in my head.
The temperature of boiling surface refers to the temperature at which a liquid changes into a gas, also known as its boiling point. This temperature is specific to each type of liquid and can be affected by external factors such as pressure.
The temperature of boiling surface is typically measured using a thermometer. The thermometer is placed in the liquid and the temperature is recorded when the liquid begins to boil and turn into a gas.
The temperature of boiling surface can be affected by several factors, including the type of liquid, atmospheric pressure, altitude, and impurities in the liquid. Changes in any of these factors can alter the boiling point of a liquid.
The temperature of boiling surface decreases at higher altitudes because the atmospheric pressure is lower. This means that the liquid needs less energy to overcome the pressure and turn into a gas, resulting in a lower boiling point.
The temperature of boiling surface is important in cooking as it determines when a liquid will reach its boiling point and when food will be cooked. Different types of food require different temperatures to cook properly, so understanding the temperature of boiling surface is crucial in achieving desired results in cooking.