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Chapter 12: Problem 31

A double boiler is used when a careful control of temperature is required in cooking. Water is boiled in an outside container to produce steam, and the steam condenses on the outside walls of an inner container in which cooking occurs. (A related laboratory device is called a steam bath.) (a) How is heat energy conveyed to the food to be cooked in a double boiler? (b) What is the maximum temperature that can be reached in the inside container?

Short Answer

Expert verified
Heat is transferred to the food in a double boiler primarily through conduction. The maximum temperature that can be reached inside the inner container is typically the boiling point of water under standard atmospheric pressure, which is 100 degrees Celsius or 212 degrees Fahrenheit.

Step by step solution

01

Understanding heat transfer

Heat is transferred in a double boiler primarily through the process of conduction. Conduction is the process by which heat energy is transferred through the interaction of neighboring particles within a substance. So in this case, the heat energy from the boiling water (or steam) gets conducted to the food being cooked in the inner container.
02

Boiling point of water

In the context of the double boiler, the boiling water or steam in the outer container can never exceed the boiling point of water under standard atmospheric pressure which is 100 degrees Celsius or 212 degrees Fahrenheit.
03

Maximum attainable temperature in the inner container

The maximum temperature that can be reached in the inner container (where the cooking occurs) of the double boiler is typically the same as the boiling point of water under standard atmospheric pressure which is 100 degrees Celsius or 212 degrees Fahrenheit. This is because the heat source is the boiling water or steam itself, whose maximum temperature is at the boiling point.

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