How does water in a saucepan get hot?

1. Heat Transfer:

* Conduction: The heat source (like a stove burner) transfers heat directly to the bottom of the saucepan.

* Convection: The heated bottom of the saucepan then transfers heat to the water directly in contact with it. This heated water rises, while cooler water sinks, creating a continuous cycle of convection currents.

2. Molecular Movement:

* Kinetic Energy: When heat is added to the water, the molecules inside begin to move faster. This increased movement is called kinetic energy.

* Temperature: The faster the molecules move, the higher the temperature of the water.

3. Boiling Point:

* Phase Change: As the temperature continues to rise, the water molecules gain even more kinetic energy. When the water reaches its boiling point (100°C or 212°F at standard pressure), the molecules have enough energy to break free from their liquid state and become water vapor (steam).

In summary: The heat from the stove burner is transferred to the saucepan, then to the water. The water molecules absorb this energy, causing them to move faster and increasing the water's temperature. Eventually, the water reaches its boiling point and changes from a liquid to a gas.