My wife and I have a longstanding disagreement.
She believes that once food is brought ot the boiling point that keeping the electric/gas unit on HIGH speeds the cooking process.
I believe that once the food is boiling that as long as there is some energy being passed through the cooking surface unit to the pan, that the cooking is going to take the same time as if the unit is left on HIGH - so I turn the unit to LOW.
Which is right- we both have science in our backgrounds but it seems to be one of those - I do not care what science says - leave the unit turned up so the food cooks faster.
Note that I am NOT asking about boiling off the water - but about cooking the food.
My view: If the food is boiling then it is at temperature and the temp can not go up until the water is all driven off - as long as the pot is open tot he air. Using a pressure cooker is a whole different matter - but we are using every day pots and pans on top of an electric stove. Seems we have the same discussion when we cooked with gas.
HELP!