How to Boil Water

This is one of those topics that started out as a joke, and then became kind of helpful in a weird way, and then turned into a delightful romp through Internetland.

"Boiling Water" seems like a task you can't screw up...I mean, really, look at the video from howcast:

Sorry if it started automatically; I think it depends on your browser? 

Back to boiling water...when you think about it, it should be easy, but there are a few things you should know depending on your recipe.  Tips after the jump...

Water can boil in many different ways:

Poaching -- This means that you need to cook something just below the boiling level. You use it for foods that are delicate (especially in their raw state) and need to be cooked gently.  The water should be hot, but not boiling.  The bubbles shouldn't be breaking the surface on their own.

Simmering -- Hotter than poaching.  Little bubbles are escaping to the surface steadily.  This is what you set your sauces to after they come to a boil if you need to cook the sauce for a longer period of time.

Boiling -- The water is at a full 212F/100C and now the bubbles aren't just breaking the surface, the water is actually, noticeably, converting into steam.

Rolling/Rollicking Boil -- This is a fairly violent boil.  Even if you stir the water, the boil doesn't slow down, like a full-on witch's cauldron scenario.

The Chinese in their infinite awesomeness have 5 levels of boiling.  They are mostly named after animals' eyes.

Water boils differently depending on where you are geographically:

This is something to keep in mind if you are traveling and want to cook-in sometimes to save money.  In addition to saving money if you're staying in a place for more than a day or two, you can have a grand time exploring local cuisine hands-on.  This may seem strange to some, but I love foreign grocery stores.  You can learn a lot about a culture from Albuqueque to Zimbabwe just by bumming around local grocery stores.

Rule of Thumb: Whereas water boils at 212F (100C) at sea level, the temperature decreases 1 degree F for every 540 feet of altitude (0.56 degrees C for every 165 meters) you gain. 

That means that if you are boiling water on Mt. Everest (~29,000 ft/8850m above sea level) that water will boil at 157F (69.4C).  Mind-blowing, I know.  Really, what this means is that you should bring a pressure cooker with you when you scale Mt. Everest or else you'll be cooking your meals FOREVER.  Just read the reviews.

Water Myths:

Cold water does NOT boil faster.  Think about it folks.  You need to heat the water to 212F/100C for it to boil.  If you start at 120F it will get to 212F faster than if you start at 40F.

Salt water does NOT boil faster.  It actually boils more slowly because salt raises the boiling point. ...ditto to sugar.

Wikipedia Fun Fact:

Using a wet pot makes the water boil more slowly.  The water on the outside has to evaporate first before the water on the inside will boil at a normal rate.

OK, now you really know way too much about boiling water.  But wasn't it fun?