Comments by "Wei" (@wile123456) on "Technology Connextras" channel.

@cellgrrl salt water boils takes more to boil than non salt water. But the amount of salt you add for cooking is so miniscule it has barely any if no effect. It's just common myth you see people spread and lie about. Unless you add 50% salt and water then sure. I'm tired of cooking myths, like olive oil can't be used at high temps etc
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@richardmendonca3756 as the pressure rises, so does the temperature so you're just flat out wrong. Without the lid some heat gets transfered to the air and escapes, losing energy. The lid preserves the energy in the system better
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The only benefit of gas is that its "analogue" with fine control over the amount of heat. Induction is the best technology now, but sadly too many stoves use a shitty "PWM" style method to get middle range heat. It would be nicer if the amplitude of the magnets changed instead of it turning on and off
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@Agentum13 you need a huge amount of salt for the boiling point to be affected in any meaningful way, you'd die of salt poisoning ebefore that happens
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