Why won't the water boil?
953576
The pan with the cheesecake ingredients in it is acting as a heat sink for the water.  The air heats the water, keeping it near the boiling point so the water does not start to cool.  The water heats the cheesecake at a temperature slightly below 212 degrees Fahrenheit (as hot as the water will get).\n\nThe water bath is an attempt to provide a more even cooking environment so that the cheesecake does not burn on the edge and remain raw in the middle.\n\nWhile some of the water will evaporate (until the relative humidity of the air in the oven reaches 100%) boiling will not be present until all of the water reaches 212 degrees, and that will not occur until the cheesecake (at least the area near the pan in the water) reaches 212 degrees.  I would not be surprised if the recipe calls for removal prior to that point...
150195
at sea level water boils at 100 deg C\nat elevation like up a mountain it will boil at a lower temp because the pressure is lower. I think water boils at about 70 deg C on everest.
223838
Eventually the liquid would boil
429160
At a higher elevation the pressure on the water is less therefore it will boil at a lower temperature than it would at sea level.\n\nA liquids state of matter depends on pressure and temperature to make something from liquid to gas you use high temperature and low pressure.
337589
that's a tough one... maybe you could come up with some way to boil it and trap the steam...
195177
It  isn't boiling.\n\nIt steams because it is well above the temperature of the surrounding air.\n\nWhen the air heated by the hot water in the teacup rises, and reaches the cooler room of the air, the moisture condenses.\n\nBoiling is 212 F. Room temperature might be 70 F.
209491
On a mountain top the air pressure is a little lower.  If you ever went on top of one you might be one of those unfortunate souls who suffers from altitude sickness, gasping for breath.  Strange how a little less pressure and a little less atmosphere can effect us so much.\n\nAnyway, back to cooking.  At higher elevations water boils at a little lower temp than 100 C.  What this means is that if it boiled say at 80 C you cannot get it any hotter, it is boiling already.  So say you wanted to cook some spaghetti.  If you put your spaghetti in a cold water in a pot overnight, eventually it would get soft enough to eat.  It would be cold, but you could eat it.  On a mountain, cooking takes longer because  it is like cooking on medium heat instead of leaving the burner on high.  Either way it will cook, one will take longer than the other.
412365
Thats simple! Boil some water
888554
Strangely enough, the HOT water would freeze first.  There is a chemical explanation for this.
162384
apply a warm moist hand towel to the boil a few times a day this will help it
156881
I dont know how they are caused, but I had one and someone told me to purchase a product called BOIL EASE. It worked. I hope this help,
966324
Ether has a higher saturated vapor pressure than water. Thus the former boils at a lower temperature than the latter.
725234
DUE tomorrow..not do tomorrow. Boil the water and capture the steam..it should be fresh water.
756262
not enough heat in the atmoshere?
225585
just pour water over the top when its really heated..lol
746770
When you boil something, and there is still water in the pan, the temperature can be no higher than about 100C.  When you put this pan in water, it cools so quickly that you will not see steaming.\n\nWhen you fry something, the pan can easily reach two to four times higher temperatures.  There will be so much heat in the pan, because of the higher temperature, that it will cause flash steaming when you immerse it in water.  The steaming will stop when the pan temperature drops below the boiling point of water.
109177
i believe its because the boiling point of water is only 212 at normal atmospheric pressure, so if the pressure is changed the boiling point does too.