Does Adding Salt to Water Actually Make It Boil Faster?

Many home cooks have heard the advice: add salt to water, and it will boil faster. But is this kitchen wisdom actually true, or just another cooking myth? Let’s break down the science behind this common belief.

What Happens When You Add Salt to Water?

When salt is added to water, it dissolves into sodium and chloride ions. This process slightly raises the boiling point of water, meaning it takes a higher temperature for the water to start boiling. This effect is known as boiling point elevation and is a well-documented principle in chemistry.

Does Salt Actually Speed Up Boiling?

Surprisingly, the answer is no—in fact, it does the opposite. Since salt increases the boiling point, the water actually takes longer to reach a boil compared to plain water. The change in boiling point, however, depends on how much salt is added. In typical cooking situations, the difference is minimal.

For example, adding one tablespoon of salt to a liter of water only raises the boiling point by about 0.5°F (0.3°C)—not enough to make a noticeable difference in cooking times. You’d need an extreme amount of salt to significantly change the boiling temperature.

So Why Do People Add Salt to Boiling Water?

While it doesn’t make water boil faster, salt does have other culinary benefits:

1. Enhances Flavor – Salting pasta or vegetables while boiling helps season them from the inside.
2. Changes Cooking Properties – Salt can slightly affect the texture of foods, like firming up vegetables during boiling.
3. Prevents Sticking – Some believe adding salt reduces pasta from sticking together, though stirring is more effective.

The Verdict

Adding salt to water does not make it boil faster. Instead, it raises the boiling point, which technically makes it take longer to heat up. However, its impact is so small that most cooks won’t notice a difference. The main reason to salt boiling water is for better taste and texture, not speed.