Why doesn't water boil in my tea kettle?

or- how thick is your kettle?

I have a lattice top steamer that almost never boils, but the aluminum tea kettle from grandmoms house boils almost instantaniously. also noticed that putting the kettle right up against the single wall pipe heats it way faster than if just left on the stove. be careful, my kettle left a rust ring..

EatenByLimestone said:

Try closing all the holes where the steam is escaping.

Click to expand...

:bug:

Paging Mr. Darwin... Mr. C. Darwin... please report to Mr. Wrenchmonster's house... Darwin to Mr. Wrenchmonster's house.

Does health insurance still cover shrapnel wounds?



-- Mike

Cast iron kettle and it only boils when the stove is running too hot

I do have to refill it every day though so I know its working.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16494,00.html

*Note: For Oolong and Green tea, water should simmer at 200 degrees F. and 180 degrees F.
*For Irish and English tea bring water to a full boil.
*Black tea should soak for 3 to 5 minutes. Oolong tea should soak for 4 to 7 minutes. Green Tea should soak for 2 to 3 minutes.

I struggled with the same issue. I think part of my problem is my stovetop surface is slightly textured, inhibiting heat transfer. I did think of trying a cheap thin stainless or aluminum kettle but haven't picked one up yet.

As someone ask the last time this came up ...are you watching it constantly? You know a watched pot never boils

Corey

For Christmas this year I was given an LL Bean stovetop kettle with a lid on it which is porous with a graphic pattern of leaves on it. I've been using it (as opposed to a 1lt aluminum pot I'm not using for cooking) for a few days now and it never boils cause of the open air design I presume, it just generates steam as per the intent.

Jay

MrWrench:

The water in your kettle will never boil at 212*F if:

1. Enough heat is not applied to the kettle over a long enough time
2. The kettle allows heat to escape faster than it is applied
3. The kettle is insulated well enough to keep heat from water
4. The water has sufficient particulate matter to raise its boiling point
5. The atmospheric pressure in your particular location varies significantly from that at sea level
6. The water can escape from the kettle through holes before it reaches its boiling point
7. The water in the kettle already exists as steam
8. You are watching it.

And, you may want to check to see if:

1. Your kettle has few enough holes, in the proper places
2. Your kettle has accumulated significant "scale" from your water being "hard"
3. Your heat source is sufficient
4. Your thermometer is accurate
5. Your really need to boil water in the first place


Aye,
Marty

No Dylan, not high school science.

But I have looked at things with a scientific curiosity my entire life.

That explains what I did teach: "The Biology of Epidermal Repair" at The Bikini Waxing Institute of South Miami, 1972 - 1992.

Aye,
Marty

it's because it's a tea kettle and you have water in it..if you put tea in it..it would boil

operator error

Yes, Dylan.

After 20 years (they said), I couldn't tell the "forest from the trees."

So, I moved on to bigger and better "things".

Aye,
Marty

There is not enough heat (energy) being applied to the system. There is an enormous amount of energy that must be constantly supplied to the system After the water reaches 210 F. I think it is around 540cal/ml.....if I remember correctly.
Mike

There is not enough heat (energy) being applied to the system. There is an enormous amount of energy that must be constantly supplied to the system After the water reaches 212 F. I think it is around 540cal/ml.....if I remember correctly.
Mike

Try wrapping the pot in foil. That would stop some of the surface heat emission (good reflectors make bad emitters, and vice versa.)

If that doesn't work, try 12" R15.5 glass fiber insulation