Water and Heat: from Ice to Steam

Appears in
On Food and Cooking

By Harold McGee

Published 2004

  • About
The hydrogen bonds among its molecules have a strong effect on how water absorbs and transmits heat. At low temperatures, water exists as solid ice, its molecules immobilized in organized crystals. As it warms up, it first melts to become liquid water; and then the liquid water is vaporized to form steam. Each phase is affected by hydrogen bonding.