Boil vs Simmer: How to Tell the Difference
Updated: May 04, 2022
A watched pot never boils. But does it simmer? Learn how to tell the difference with our guide.
In baking and cooking, the devil is in the details. A few extra seconds and whipped cream can turn to butter, a little too much heat can cause chocolate to seize up and a single degree can ratchet your simmering water up to a boil.
To help separate boil vs simmer, our Test Kitchen experts outline the differences, and teach you how to get that perfect simmer for a hearty stew or rolling boil for your next pasta dish. Let’s get started!
Knowing the difference
Let’s start with the basics. Boiling water is water that’s bubbling at 212ºF. A good, fast boil is great for making pastas and blanching vegetables.
Simmering, on the other hand, is slower than that nice bubbling boil. It’s still very hot—195 to 211ºF—but the water in this state isn’t moving as quickly and isn’t producing as much steam from evaporation. Simmering water is great for soups, broths and stews. It helps cook the ingredients slower, helping them develop a great flavor, like in this hearty bone broth.
Now you can start to heat things up!
Step 1: Fill ‘er up
Whether you’re boiling or simmering, you’ve got to start with water. Our Test Kitchen recommends starting with cold tap water (hot water can carry sediments from your water heater which may alter the taste slightly). Fill up your pot, place it over high heat and cover. The lid will trap all the steam and heat inside, helping your water to come up to temperature faster.
Test Kitchen tip: Salt does not help your water boil faster. We’d call that one an old wives’ tale. However, if you’re boiling pasta, you should add salt.
Step 2: Bring it to a boil—even if you want a simmer
No matter what you’re shooting for, bring your water up to a full, rolling boil. This means that the water is bubbling like crazy (you should be able to hear it) and is producing a lot of steam.
If you’re looking for a simmer for your chicken soup, you should still bring the water up to boiling temperature on high heat—this will speed up the process. To get to a simmer, wait until your water boils and then reduce the heat to medium or low. You should still see a few tiny bubbles making their way to the surface, but it shouldn’t be as agitated as a complete boil.
Once your water is at the proper temperature, you’re ready to master all sorts of recipes. Why not start with a warming, hearty chili?
Let's start simmering!
Beef Brisket ChiliMy son and I concocted this beef brisket chili for a chili cook-off at his work. He proudly came home with a first-place ribbon! —Marie Hattrup, Sonoma, California
Chorizo ChiliI modified a bean soup recipe and came up with this wonderful chili. I make it mild for my family but add Tabasco sauce to spice up my bowl. —Jenne Delkus, Des Peres, Missouri
Hoosier ChiliThis chili is a little sweeter than other recipes I've tasted, but I like it that way. It reminds me of the chili my mom used to make. —Jeanne Boberg, Muncie, Indiana
Vegetarian ChiliVegetarian skillet chili screams comfort food to me. This recipe makes me feel warm and fuzzy, and it's loved by both my vegetarian and non-vegetarian friends. —Casey Hill, London, United Kingdom
Pressure-Cooker Spanish ChiliI like to prepare this Spanish chili on the weekend so I have an instant weeknight dinner on hand. I've come to love my pressure cooker because it makes mealtime a breeze. —Lynn Faria, Meriden, Connecticut
Spicy Meatless ChiliBefore I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I prepped the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
Tex-Mex ChiliNeed to satisfy big, hearty appetites? Look no further than this Tex-Mex recipe with beef stew meat, plenty of beans and tasty spices. —Eric Hayes, Antioch, California
Buffalo Chicken ChiliThis Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. —Peggy Woodward, Shullsburg, Wisconsin
Contest-Winning Vegetarian ChiliMy husband and I love vegetarian Dutch oven recipes—and this vegetarian chili is one of our favorites. It makes a huge pot that's chock-full of color and flavor. And once the chopping is done, it's quick to cook. —Marilyn Barilleaux, Bothell, Washington
Quick and Easy ChiliThis quick and easy chili recipe can be made in a flash and easily doubled or tripled to satisfy any famished family. You don't have to wait until the weekend to throw it together. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Pressure-Cooker Chicken and Bacon White ChiliI made a twist on my favorite white chicken chili and used my pressure cooker, which made it very quick and easy. I like to serve it with avocado, cilantro and onions. —Teri Lee Rasey, Cadillac, Michigan
Sweet Potato Chili with TurkeyThis sweet potato chili is packed with flavor. Ground turkey lightens it, and sweet potato puree sneaks in a healthy dose of vitamin A. —Rachel Lewis, Danville, Virginia
Beefy Sweet Potato ChiliThere's no better way to warm up than with a bowl of this chili. We created this recipe with friends when we lived in Seattle, where cold and rainy days are plentiful. Sweet potatoes are the secret ingredient, but even if you leave them out, you'll still have a tasty basic chili. —Jonell Tempero, Omaha, Nebraska
Meaty Mushroom ChiliSince our two daughters did not like beans in their chili, I adapted a recipe to suit our whole family's tastes. We all agree that mushrooms are an appealing alternative and go very well with the ground beef and sausage.
—Marjol Burr
Catawba, Ohio
Spicy Meatless ChiliBefore I retired, this recipe was a mainstay in our house. I could prepare the ingredients the night before, and then on the way out the door in the morning I could throw everything in the slow cooker. When I got home later, I prepped the toppings and supper was done. —Jane McMillan, Dania Beach, Florida
Slow-Cooker Quinoa ChiliThis recipe turned my husband into a quinoa lover. I made it the day he got good news on a new job, and we'll always remember how excited we were as we ate this beautiful meal. —Claire Gallam, Alexandria, Virginia
Beef Taco ChiliThis is one of my husband's absolute favorite dishes. It was voted best chili at our county's autumn harvest festival. If you like less broth, use just 1-3/4 cups water and 1-1/2 tsp. bouillon. —Dana Beery, Ione, Washington
Baked Bean ChiliWho says a good chili has to simmer all day? This zippy chili—with a touch of sweetness—can be made on the spur of the moment. It's an excellent standby for unexpected guests. Served with bread and a salad. It's a hearty dinner everyone raves about. — Nancy Wall, Bakersfield, California
Bonnie's ChiliThis chili is incredibly easy to make, and has a surprising depth of flavor for something that comes together in no time before the slow cooker takes over the work. I can make this for people who like it hot or mild just by changing the salsa. You can make it really spicy if you add hot peppers and hot salsa. —Bonnie Altig, North Pole, Alaska
Effortless Black Bean ChiliMy mom found the inspiration for this chili in a slow-cooker cookbook. After a few updates, all of us love it (even those of us who steer clear of beans). We think it's even better served over rice. —Amelia Gormley, Ephrata, Pennsylvania
Turkey White ChiliGrowing up in a Pennsylvania Dutch area, I was surrounded by excellent cooks and wonderful foods. I enjoy experimenting with new recipes like this change-of-pace chili. —Kaye Whiteman, Charleston, West Virginia
Beef and Lentil ChiliLentils were one of the crops on my dad's farm when we were growing up, and they're the best-kept secret in this delicious chili recipe. This dish is great for a large family meal and also freezes well. Everyone who asks for this recipe is amazed at how simple it is. —Cindy Agee, Lewiston, Idaho
Black Bean, Chorizo & Sweet Potato ChiliChili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
Creamy White ChiliYears ago, as a time-starved college student, I got this wonderful recipe from my sister-in-law. She had made a big batch and served it to a crowd one night. It was a hit—and easy and quick. In all my years of cooking, I’ve never had another dish get so many compliments. —Laura Brewer, Lafayette, Indiana
Turkey Chili with PenneThis turkey chili easily turns into a vegetarian dish by leaving out the meat or replacing it with soy crumbles. A topping of goat cheese makes this full-flavored chili stand out from others. —Patricia Burk, North Canton, Ohio
Hearty Vegetarian ChiliRich and flavorful, this chili is absolutely packed with fun veggies like mushrooms, beans and sun-dried tomatoes. It's so filling, you'll win over any meat lover. —Pam Ivbuls, Omaha, Nebraska
Smoky Peanut Butter ChiliI eliminated beans from my standard chili recipe and added peanut butter and peanuts just for fun. Wow, was it amazing! I tried it on my family and everyone loved it. —Nancy Heishman, Las Vegas, Nevada
Spicy Touchdown ChiliFor me, football, cool weather and chili just seem to go together. Whether I’m cheering on the local team on a Friday night or enjoying a Saturday afternoon of Oklahoma Sooner football with some friends, I enjoy serving this chili on game day. —Chris Neal, Quapaw, Oklahoma
Chicken Chili with Black BeansBecause it looks different than traditional chili, my family was a little hesitant to try this dish at first. Thanks to the full, hearty flavor, it's become a real favorite around our house. I like to serve it with warm cornbread. —Jeanette Urbom, Louisburg, Kansas
Chili for a CrowdThis chili for a crowd was handed down to me by my aunt, who said she got it from a "grizzled Montana mountain man." I added some zesty ingredients to come up with the final version. Hot food is something that my husband's family isn't accustomed to, so I adjust the spices for them. In fact, with a few simple alterations to the "heat" index, I can serve this chili to anyone. —Lisa Humphreys, Wasilla, Alaska
Barbecued Beef ChiliServed with a hot loaf of bread and a side salad, this slow-cooker chili makes a hearty meal. The recipe was inspired by two friends when we were talking about food at a potluck barbecue. —Phyllis Shyan, Elgin, Illinois
Healthy Turkey ChiliI've taken my mother's healthy turkey chili recipe and made it thicker and more robust. It's a favorite, especially in fall and winter. —Celesta Zanger, Bloomfield Hills, Michigan
Firehouse ChiliAs one of the cooks at the firehouse, I used to prepare meals for 10 men. This firehouse chili recipe was among their favorites. —Richard Clements, San Dimas, California
Slow-Cooker Spicy Pork ChiliTender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. —Taste of Home Test Kitchen
Marty's Bean Burger ChiliMy husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Originally Published: January 29, 2019
