Why do we need to pour less water in an egg steamer to prepare more eggs to the same degree of 'doneness'? We discuss the physical processes at work in the electric egg steamer and resolve this seeming paradox. We demonstrate that the main heat transfer mechanism from steam to egg is due to latent heat through condensation. This not only explains…

A simple capacitive cell for dielectric constant measurement in liquids is presented. As an illustrative application, the cell is used for measuring the degradation of overheated edible oil through the evaluation of their dielectric constant.