One should always cover a pan while heating


One should always cover a pan while heating
Tradition says: "One should always cover a pan while heating".

In other words, if you heat water (or something else), it comes to the boil faster with a lid on the pan than without.

True or false? Let's try the experiment...
112 K 3.0/5 (44 reviews)
Grade this recipe:
Keywords:
Last modified on: July 25th 2017
Times for this recipe
Preparation: 2 min.
Resting: 1 hour
Cooking: 20 min.
All in all: 1 hour 20 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 2 min.
One should always cover a pan while heating
1 litre of water is measured and poured into a pan without the lid and put on the hob with a thermometer in it.

Starting temperature of water (and room): 70°F (19°C).

Stage 2 - 9 min.
One should always cover a pan while heating
The heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 30 seconds.

Stage 3 - 1 hour
One should always cover a pan while heating
The hob is left to cool for about one hour, to allow it to reach room temperature again.

Another 1 litre water is put in the same pan covered with the same thermometer in it, on the same hob.

Starting temperature of water (and room): 70°F (19°C).

Stage 4 - 9 min.
One should always cover a pan while heating
The heat is switched on. The water reaches 210°F (100°C) in 9 minutes and 27 seconds.

Stage 5
One should always cover a pan while heating
The result is shown more clearly in the diagram: the temperature of the uncovered pan in red and that of the covered pan in green.

Conclusion

False: The time difference is too small to be significant. It really doesn't matter whether the pan is covered or not.
Source: Homemade.
Other recipes you may also like
Macarons (the original French macaroons)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...
October 3rd 20191.59 M 714.6 2 hours 40 min.
Guacamole
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below.
November 26th 2011300 K4.1 1 hour 25 min.
Sandwich bread
Sandwich bread
Soft and moist, almost like brioche, it can be made in a tin or mould or as a classic long French-style loaf.
October 24th 2017353 K3.9 3 hours 30 min.
Rosemary steamed fish
Rosemary steamed fish
In this recipe the fish is cooked in steam perfumed with rosemary, which makes it tender and aromatic, served on a bed of onions fondue and finished with a dry white wine sauce.
March 29th 2020339 K3.8 1 hour
Pistachio powder or paste
Pistachio powder or paste
Pistachio paste has a similar texture to almond paste, but the similarity ends there, as its flavour and colour are quite characteristic.
October 13th 2010381 K 154 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-06-01)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 1 comment already posted on this recipe
  • This is going to be a most interesting addition to your site, jh. Now I wonder if hot water or cold water makes any difference in the boiling time?
    Posted by Louise october 24th 2009 at 17:48 n° 1

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page