There's an old kitchen myth that states that if you add some salt to water you will make it boil faster. Is this true?
Be it pasta that's on your menu, noodles, dumplings or whatever that requires a big pot of boiling water, adding salt to the water does not noticeably decrease the time for it to boil if you are planning on actually eating anything that you are trying to boil.
When you add salt to pure water it does two things; 1) It decreases the specific heat capacity of the water, meaning you need less heat to increase the water's temperature by 1°C; and 2) It increases the boiling point of the water, meaning that by adding one teaspoon of salt to a litre of water, you would have to heat it up to 102°C instead of 100°C.
This phenomenon is also the reason why water boils at a lower temperature on the tops of mountains compared to at sea level. This means that more of the energy coming from the stove goes into the non-ion bonded water molecules making it get hotter faster.However, this would be at concentrations that would make anything cooked in the water unpalatable.
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