5 Hacks to Speed Up Boiling Water

Boiling water is a fundamental skill in the kitchen, essential for preparing everything from pasta and grains to potatoes. It's the method that hardens eggs, peels tomatoes, and softens vegetables until they’re perfectly tender.

Despite its importance, boiling water is often surrounded by myths and misconceptions. The process takes time, and our impatience leads to the spread of tips that may or may not work. We'll separate fact from fiction.

In this guide, we'll show you the most effective ways to speed up your boiling process, and we'll debunk some common myths that sound like good advice but don't actually work. Next time you’re boiling pasta or making potato salad, you can save time and frustration.

Fact: The Shallower the Water, the Faster It Boils

The more shallow the water, the quicker it reaches a boil. This is because a larger surface area comes into contact with the pan's bottom, which is the hottest part. However, this technique is best suited for cooking smaller quantities, like asparagus, carrots, eggs, and chicken breasts.

Myth: Cold Water Boils Faster Than Hot Water

You might be tempted to believe this myth after conducting a science experiment, but the truth is, water must reach 212°F to boil, regardless of its starting temperature. Lower initial temperatures won’t speed up the process.

Fact: Hot Water Boils Faster

Hot water heats up more quickly than cold, so if you're in a rush, try using the hottest tap water you can get. It will boil faster than if you started with cold or lukewarm water.

For an even quicker boil, use an electric kettle to preheat the water. This will bring the water much closer to a boil than tap water alone, saving you valuable time. Once the water is rolling, pour it into a pot and continue heating to reach a full boil. This simple step can cut minutes off your total cooking time.

Myth: Adding Salt Makes Water Boil Faster

Contrary to popular belief, salt actually raises the boiling point of water, not lowers it. While sprinkling in a bit of Kosher salt won’t significantly affect the boiling process, it’s still a good idea for seasoning. If you're cooking pasta or making a flavorful soup base, add the salt once the water is boiling to avoid damaging your pot.

Fact: Less Water Equals Faster Boiling

Instead of filling the pot to the top, be more intentional with the amount of water you use. If you're cooking for just one or two people, boiling a few eggs, or blanching vegetables, a smaller pan will work much better and boil water faster. Save the large stockpot for big meals like shrimp boils or batches of potatoes.

I prefer using a 3-quart soup pot with a lid for boiling pasta, cooking oatmeal, heating up soup, and more. It's the perfect size to heat water quickly, unlike my larger stockpots, and it’s easier to handle when pouring or stirring. For larger pastas like lasagna noodles, though, you’ll need a bigger pot.

Myth: Adding Baking Soda Makes Water Boil Faster

Baking soda is known for its versatility, from helping baked goods rise to keeping your kitchen spotless. However, the myth that it can speed up boiling water is simply not true.

Fact: Keep the Pot Covered

While it may feel like a watched pot never boils, the truth is it will eventually, but it will seem slower. Cover the pot with a lid. This traps the heat inside, helping the water reach the boiling point of 212°F much faster. Before you know it, the water will be boiling, and you won’t have been staring at it the whole time.

If your pot lacks a lid, consider a universal lid that fits securely and helps retain the heat in your pot.

Fact: Living at a Higher Elevation Means Faster Boiling

If you're at sea level, you may feel a bit envious of those living in mountainous regions like Colorado, Utah, and New Mexico, where the lower air pressure allows water to reach the boiling point more quickly.

At altitudes over 10,000 feet, the boiling point drops to around 194°F, and at 8,750 feet, it’s slightly higher at 195.5°F. While you can’t change your city’s elevation, keep this in mind if you ever cook in high-altitude cities like Los Alamos, N.M., where the boiling point is around 200°F.