All boils are not created equal?

[buck3m]

I was once under the impression that a boil was a boil. In other words as long as you had the whole surface of your pans boiling that was the best you could do as the liquid could only get so hot before turning to steam.

But I guess that's just the point: if you get it hotter and hotter it has to evaporate faster and faster to stay at that temp, correct?

I know I could get my fire even hotter, so I guess if hotter is better, I should, right?

[RileySugarbush]

A boil is a boil in terms of temperature. More heat does not increase the temperature of the boiling liquid until the liquid changes as our sap does as the sugar concentration increases. What does change is a hotter fire equals more heat transferring into the liquid and that increases the evaporation rate.

[PerryW]

I agree w/ Riley Sugarhouse. More heat = faster evaporation

When you are cooking spaghetti, they tell you that a slow boil gives you the same cooking time at a fast boil, because the water temp is 212 deg. F either way.