The energy transformation that occurs to cook the pasta is primarily the conversion of electrical energy into thermal energy or heat.
When you turn on the electric stove, electrical energy flows through the heating element, which is usually a coil or a plate. This electrical energy is converted into heat energy through the process of resistive heating. The heating element's resistance causes it to generate heat as the electrical current passes through it.
The generated heat is then transferred to the pot of water through conduction. As the water molecules absorb the heat energy, they gain kinetic energy and begin to move more rapidly. This increased molecular motion leads to an increase in the water's temperature.
As the water reaches its boiling point, more and more heat energy is added. The boiling creates bubbles of water vapor, and the heat energy is used to convert the liquid water into steam. This phase change process requires additional heat energy, known as the latent heat of vaporization.
Lastly, when the pasta is added to the boiling water, its cooking process relies on the transfer of thermal energy from the boiling water to the pasta through conduction. The hot water surrounds the pasta, further increasing the kinetic energy and temperature of the pasta. This increase in temperature facilitates the breakdown of the pasta's starch molecules, resulting in its desired cooked texture.
You are cooking pasta and putting a pot of water on an electric stove. When the water starts to boil, you add the pasta. What energy transformation occurs to cook the pasta?
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