Boiling vs. Simmering — What's the Difference?
By Maham Liaqat & Urooj Arif — Updated on May 14, 2024
Boiling involves heating a liquid to 212°F (100°C), causing rapid bubbling and steam, while simmering heats to 180-190°F (82-88°C), producing gentle bubbles.
Difference Between Boiling and Simmering
Table of Contents
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Key Differences
Boiling is a cooking process where a liquid reaches its highest temperature at sea level, 212°F (100°C), leading to rapid bubbling and steam production. On the other hand, simmering occurs at a lower temperature, typically between 180°F and 190°F (82°C to 88°C), where the bubbles form slowly and burst gently on the surface. This difference in temperature affects how food cooks, with boiling being more vigorous.
While boiling is effective for cooking foods quickly and sterilizing liquids due to the high heat involved, simmering is preferred for dishes that need to cook slowly to develop flavors without breaking down delicate ingredients. Whereas, simmering is ideal for stocks, soups, and stews, where gentle heat helps to extract flavors without causing the solids to disintegrate.
The rapid bubbling of boiling makes it suitable for pasta or hard vegetables, which require high heat to cook thoroughly. In contrast, simmering is better suited for rice or braising meat, where too high a heat can cause the exterior to overcook before the interior is done.
Boiling can lead to significant evaporation and reduction of the liquid, which is useful for thickening sauces or cooking ingredients quickly. On the other hand, simmering minimizes evaporation, which helps maintain the volume and moisture of the dish.
The choice between boiling and simmering depends on the cooking needs: boiling for speed and efficiency, and simmering for gentle, flavor-enhancing cookery.
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Comparison Chart
Temperature
212°F (100°C)
180-190°F (82-88°C)
Bubble Activity
Rapid, vigorous bubbles
Gentle, small bubbles
Common Uses
Pasta, vegetables, sterilizing
Soups, stews, braising
Effect on Food
Quick cooking, can overcook
Slower cooking, preserves delicacy
Evaporation
High, reduces liquid quickly
Lower, maintains liquid volume
Compare with Definitions
Boiling
A rapid cooking process involving large bubbles and steam.
Boiling is necessary for making a quick vegetable broth.
Simmering
A gentle cooking method that slightly agitates the liquid's surface.
Simmering the chicken allows it to become tender.
Boiling
The method of cooking food by heating liquid to its boiling point.
She filled a pot with water for boiling the eggs.
Simmering
Utilizes heat slightly below boiling to enhance flavor extraction.
Simmering spices in milk releases their aromatic flavors.
Boiling
Can cause ingredients to break apart if not monitored.
Continual boiling turned the potatoes to mush.
Simmering
Ideal for cooking dishes for extended periods without overcooking.
The stew was simmering for hours to develop the flavors.
Boiling
Involves the full rolling of liquid in a pot.
The soup was boiling vigorously on the stove.
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than 100 °C or 212 °F) and above poaching temperature (higher than 71–80 °C or 160-180 °F). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature.
Boiling
Used to kill bacteria and pathogens through high temperatures.
Boiling water before drinking is a common safety practice.
Simmering
To be cooked gently or remain just at or below the boiling point.
Boiling
Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. At sea level the boiling point of water is 100 °C or 212 °F but at higher altitudes it drops to correspond with decreasing atmospheric pressures.
Simmering
To be filled with pent-up emotion
Simmer with resentment.
Boiling
Heated to or past the boiling point
A kettle of boiling water.
Simmering
To be in a state of mild agitation or turmoil
Resentment simmering between rivals.
Boiling
Very angry or upset; seething.
Simmering
To develop in a slow or unexcited way
She let the idea for the novel simmer.
Boiling
Used as an intensive
Fainted because it was boiling hot.
Boiling mad over the mistake.
Simmering
Present participle of simmer
Boiling
Present participle of boil
Simmering
The act of something that simmers.
Boiling
The process of changing the state of a substance from liquid to gas by heating it to its boiling point.
Simmering
Cooking in a boiling liquid
Boiling
(uncountable) An animation style with constantly changing wavy outlines, giving a shimmering or wobbling appearance.
Simmering
Prevents delicate ingredients from disintegrating.
Simmering is perfect for keeping vegetables intact in soups.
Boiling
That boils or boil.
Boiling kettle
Boiling oil
Simmering
Often used to reduce sauces while maintaining moisture.
She let the tomato sauce simmer until it thickened.
Boiling
Of a thing: extremely hot or active.
The radiator is boiling – I’m going to turn it down a bit.
Boiling
Of a person: feeling uncomfortably hot.
I’m boiling – can’t we open a window?
Boiling
Of the weather: very hot.
It’s boiling out today!
Boiling
(of adjectives associated with heat) Extremely
He was boiling mad.
Boiling
Heated to the point of bubbling; heaving with bubbles; in tumultuous agitation, as boiling liquid; surging; seething; swelling with heat, ardor, or passion.
Boiling
The act of ebullition or of tumultuous agitation.
Boiling
Exposure to the action of a hot liquid.
Boiling
The application of heat to change something from a liquid to a gas
Boiling
Cooking in a boiling liquid
Boiling
Extremely;
Boiling mad
Common Curiosities
When should I boil instead of simmer?
Boil when you need to cook food quickly or ensure it is sterile, such as with pasta or vegetables.
What is simmering?
Simmering is a cooking technique where liquid is heated to a lower temperature of 180-190°F (82-88°C), producing gentle, small bubbles.
How do I know when a liquid is simmering and not boiling?
A simmer is identified by small bubbles forming and gently rising to the surface, unlike the vigorous bubbling of a boil.
How does boiling affect the texture of food?
Boiling can make some foods soft and mushy if cooked too long.
What is boiling?
Boiling is the cooking method where liquid is heated to 212°F (100°C), causing rapid bubbling and steam production.
Can simmering kill bacteria like boiling?
Simmering can kill most bacteria, though boiling is more effective for complete sterilization.
When is simmering preferable to boiling?
Simmer when cooking delicate dishes like soups and stews that benefit from slow, flavor-enhancing heat.
What foods are best cooked by boiling?
Foods that are robust and require thorough cooking, such as hard vegetables or eggs, are best boiled.
Can I use a lid when boiling or simmering?
A lid can be used in both methods to control evaporation and temperature; it is often kept partially open when simmering.
Does simmering take longer than boiling?
Yes, simmering generally takes longer than boiling as it uses lower heat.
What foods are best cooked by simmering?
Delicate foods that need gentle cooking, like rice or fish, are best simmered.
What is the impact of altitude on boiling and simmering?
At higher altitudes, both boiling and simmering temperatures decrease due to lower atmospheric pressure.
Can I simmer in any type of pot?
Yes, you can simmer in any type of pot, though heavy-bottomed pots are recommended for even heat distribution.
How does simmering affect the texture of food?
Simmering generally preserves the texture of food, making it tender without disintegration.
Is simmering better for flavor development?
Yes, simmering is often better for developing flavors as it allows ingredients to cook slowly and meld together.
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Written by
Maham Liaqat
Co-written by
Urooj ArifUrooj is a skilled content writer at Ask Difference, known for her exceptional ability to simplify complex topics into engaging and informative content. With a passion for research and a flair for clear, concise writing, she consistently delivers articles that resonate with our diverse audience.
