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Simmer vs Boil: What’s the Difference?
As a home cook, you’ve probably done your fair share of simmering and boiling things. But even though they both mean you’re heating up liquid, many recipes ride on the distinction between the two. Use the wrong method, and it could affect the taste and texture of your dish.
We’ll walk you through the differences between the two methods and when to use each one, so you know exactly where to set the burner based on what you’re cooking.
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WHAT’S A SIMMER?
When a recipe asks you to “simmer a pot of water” or “leave it at a simmer,” heat the liquid to a temperature between 180–205°F (82–96°C). At this range, small, gentle bubbles will slowly rise to the surface with a calm liquid surface and a slow, steady release of steam. Depending on your stove, set your burner between low to medium-low heat to maintain this gentle simmer.
At this temp, the liquid you’re cooking with will produce small bubbles that rise to the surface slowly, and the surface will appear calm. Simmering is a gentler method than boiling and is often used for delicate ingredients that require a longer cooking time.
Indicators of a simmer:
- Gentle bubbles: Small, gentle bubbles that rise slowly and intermittently to the surface, with a calm liquid surface.
- Minimal movement: The liquid shifts slightly but remains mostly still, without vigorous rolling.
- Light steam: Soft wisps of steam rise from the surface rather than heavy evaporation.
- Even heat: The temperature is steady, keeping the simmer consistent without boiling over.
- Delicate cooking: Ideal for tender ingredients that need slow, careful cooking to avoid breaking apart.
WHAT’S A BOIL?
When a recipe asks you to boil something, it’s asking you to heat that liquid until it reaches its boiling point, which is 212°F (100°C). Depending on your stove, you want to set your burner between medium to medium-high heat.
At boiling temperature (212°F/100°C), the liquid produces rapid, large bubbles that rise quickly to the surface, creating vigorous agitation and causing faster evaporation than simmering. Boiling is a more aggressive cooking method than simmering, often used for cooking ingredients quickly or for foods that require high heat.
Indicators of Boiling:
- Rapid bubbles: Large, fast-rising bubbles that break the surface continuously, creating vigorous movement.
- Agitated surface: The liquid churns actively with strong motion across the surface.
- Heavy steam: Noticeable steam rises quickly, leading to faster evaporation than simmering.
- High heat: The temperature is consistently at or near 212°F (100°C), maintaining a full boil.
- Quick cooking: Ideal for foods that require fast cooking or need high, sustained heat.
TIPS TO MASTER THE ART OF BOILING AND SIMMERING
- Use a heavy-bottom pot or pan to ensure even heat distribution.
- Adjust the heat as needed to maintain the desired temperature.
- For simmering, you want to see small bubbles occasionally rising to the surface.
- For boiling, you want to see large bubbles constantly breaking the surface.
- Don’t overcrowd the pot or pan, as this can cause the temperature to drop and affect the cooking time.
- Skim any foam or impurities that rise to the surface during simmering or boiling broths or stocks to keep the liquid clear.
- Use a lid to help the liquid come to a boil or to keep the liquid from evaporating during simmering.
RECIPES THAT REQUIRE A SIMMER
You’ll see recipes ask for a simmer when you make soups, stews, broths and sauces because it allows the flavors time to develop and intensify. You’ll also be asked to simmer some proteins like poached eggs, chicken, fish or tofu, as it prevents them from becoming tough or rubbery.
Here are a few of our favorite recipes that require a simmer:
French Onion Soup
Rich, flavorful beef broth, sweet, caramelized onions and a great melting cheese that hardens into seductively crispy bits make this a must-try to practice your simmering skills.
Bolognese
Beef, pork, bacon, and a medley of herbs and aromatics simmer slowly for an hour in a rich tomato sauce, allowing the flavors to meld and develop deep, mouthwatering complexity.
RECIPES THAT REQUIRE A BOIL
You’ll see recipes ask you to boil a pot of water for pasta, vegetables and hard-boiled eggs, as it cooks them quickly and evenly. It’s also great for blanching vegetables, which involves briefly boiling them and then plunging them into ice water to stop the cooking process.
Here are a few of our favorite recipes that require a boil:
Linguine with Pancetta, Peas & Mint
Toss your pasta into a pot and boil until al dente. Then, simmer briefly with peas, pancetta, mint, and lemon juice in a skillet, coating the linguine in fresh, vibrant flavors.
Shrimp Boil
A classic during the hot days of summer, this one calls for shrimp, corn and potatoes to boil in a large pot with veggies and lots of seasoning. Easy and delicious!
Hungry for more? Explore our cooking classes for tips and tricks from our chefs!
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