Where does this come from, and can I check it?

Condensing steam releases energy that hot dry air simply does not have. The figure is taken from Exploratorium, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.

Is this really a food fact?

Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.

What else can I read about it?

The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.

Mondo Knows Facts

Steam carries much more heat than air

Condensing steam releases energy that hot dry air simply does not have Steaming cooks food quickly because steam condenses on its cooler surface, releasing the latent heat absorbed when the water boiled. That transfer is far more efficient than hot air in an oven, which has a low heat capacity and warms the surface slowly. It is also why a steam burn is worse than one from dry air at the same temperature. It sits in Mondo's food collection, one of 200 facts that each trace back to the reference below.

Where this comes from

Exploratorium

Facts that can change over time are reviewed and updated. If something here looks wrong, Mondo would rather know than be confidently incorrect.

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Science trivia

More facts like this

Escalating steam prevents oil penetration during fryingRapid water evaporation creates outward pressure that keeps oil on food surfaces Pressure cookers raise water's boiling pointSealed steam pushes the boiling point up, so food cooks far faster Microwaves heat food by agitating waterThe oven flips polar molecules back and forth, and friction does the rest Poaching happens below a simmerThe liquid stays near 80 degrees, with only small bubbles forming Wok hei needs a scorching hot panThe aroma comes from fat and food hitting metal far above boiling Starch granules swell and burst in heatHeated in water they absorb it, thicken the liquid and set on cooling

Tags: steaming, heat-transfer, physics

Steam carries much more heat than air: the short answers

Where does this come from, and can I check it?: Condensing steam releases energy that hot dry air simply does not have. The figure is taken from Exploratorium, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
Is this really a food fact?: Yes. It sits on the Food shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
What else can I read about it?: The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.