Water tends to boil faster in smaller pots and pans compared to larger ones due to a few key reasons:
Surface Area to Volume Ratio: Smaller pots and pans have a higher surface area to volume ratio. The larger the surface area in relation to the volume of water, the more heat can be transferred from the heat source to the water. This increased heat transfer allows the water to reach its boiling point more quickly.
Heat Transfer: Heat is transferred from the heat source to the water primarily through conduction and convection. In smaller pots and pans, there is less distance for the heat to travel from the heat source to the water, resulting in faster heat transfer. With a larger surface area in contact with the heat source, the heat is absorbed more rapidly, leading to faster boiling.
Evaporation: As water heats up, some of it evaporates into steam. In smaller pots and pans, the surface area exposed to the surrounding air is relatively larger compared to the volume of water. This increased surface area facilitates quicker evaporation, which further contributes to faster boiling.
Thermal Efficiency: Smaller pots and pans can be more thermally efficient as they minimize heat loss to the surrounding environment. Less heat is wasted, and a higher proportion of heat is retained within the water, aiding in faster boiling.
It's important to note that while smaller pots and pans can bring water to a boil more quickly, they have limitations in terms of the quantity of water they can accommodate. If you need to boil a larger amount of water, a larger pot or pan will be more suitable, even if it takes slightly longer to reach the boiling point.