“Adding salt to water makes it boil faster”

Many cooks and home chefs believe that a pinch of salt will help their pasta water come to a boil more quickly. This widespread belief, however, is a common misconception. In reality, adding salt to water actually raises its boiling point, meaning it requires more energy and a slightly higher temperature to reach a boil. This scientific principle is known as boiling point elevation.

The reason for this phenomenon lies in chemistry. When salt, a solute, is dissolved in water, a solvent, the salt particles interfere with the water (Review) molecules' ability to escape into the gaseous phase, which is what happens during boiling. More energy is therefore needed to overcome this interference and allow the water molecules to transition into steam. While the effect is real, the amount of salt typically added to cooking water is so small that it raises the boiling point by less than a single degree Celsius, making the delay practically imperceptible in the kitchen.

The origin of this persistent myth might stem from a few different places. Some may confuse it with the fact that salt *lowers* the freezing point of water, which is why salt is used to melt ice on roads. Others might observe the rapid dissolution of salt when added to hot water and mistakenly associate this visible activity with the water heating up faster. Ultimately, while salt is crucial for flavoring food, it won't speed up your cooking time.