On Mon, 09 Jul 2007 15:32:47 GMT, "Michael A. Terrell"
wrote:

"Dave Plowman (News)" wrote:

In article ,
Spurious Response wrote:
If you're there to reduce the heat, why not simply use the boiling
water?

A lot of dishes require a maintained boil point... Like pasta, for
example.

You do pasta in a kettle? Have you some secret way of getting it to align
so it can be poured?

So things like lids allow continued boiling even after heat reduction.
No lid... no boil... Unless you bring the heat back up. Which is what
the lid id good for.

You've found a source of open kettles then? Is this a US thing? I don't
think they would conform to UK H&S regs. Do you dip the cup into them to
get the boiling water out?


Why all the arguing? Just heat tha damn water in the microwave.

Describe the mechanism by which it heats.

Hint:

The word for today is hysteresis.