What is rapid boil?

"Rapid boil" is not a standard culinary term. It could refer to a few different things, depending on the context:

1. High heat cooking: It could be used to describe cooking something on a very high heat, causing the water to boil rapidly. This could be helpful for some dishes that need quick cooking times, but it can also be risky for certain foods, as they could be overcooked or burn.

2. A specific appliance: It could refer to a specific type of cookware or appliance designed for rapid boiling. This could be a high-powered kettle, a pressure cooker, or even a specific type of pot with a unique design that promotes faster boiling.

3. A method: It could be a cooking technique, such as the "rapid boiling method" used to cook pasta. This method focuses on getting the water to boil quickly to ensure the pasta cooks evenly and has a good texture.

To understand what "rapid boil" means in your specific context, you'll need to provide more information.

For example:

* Where did you encounter this term? (A recipe, a cooking show, a product description, etc.)

* What was the context? (What were they talking about, cooking, appliances, techniques?)

Once I have more information, I can give you a more accurate answer.