Simmering is a cooking method in which the water remains below the boiling point. Water starts to simmer at around 185 degrees Fahrenheit (gentle or slow simmer) and goes up to 205 degrees Fahrenheit (rapid simmer); water boils at 212 degrees Fahrenheit. When water simmers, small bubbles rise from the bottom of the pan to the surface of the liquid. The gentle bubbling causes less agitation for more delicate foods, especially during [poaching](https://www.masterclass.com/articles/cooking-101-what-is-poaching-how-to-poach-an-egg-and-other-poaching-techniques). 
Both simmering and boiling are useful in the kitchen; however, the techniques are distinct and produce different results. Here are three ways in which the two differ:

- __Appearance__: Simmering water involves tiny bubbles that rise slowly from the bottom of the pot to the top and break the surface area of the water. A rolling [boil](https://www.masterclass.com/articles/simmer-vs-boil-compared) is a series of large bubbles quickly moving from the bottom of the pot to the top with more apparent agitation to the water. 
- __Cooking time__: Simmering often requires longer cooking times since it cooks the food slowly over low heat. Boiling water, on the other hand, occurs at a higher temperature (medium-high heat or high heat on a stovetop) and therefore cooks food more quickly.
- __Culinary use__: Simmering works well for stews and [braising](https://www.masterclass.com/articles/what-is-braising-how-to-braise-meats-and-vegetables), as well as for tougher cuts of meat or delicate foods, such as eggs and fish. The low heat and slow cooking method break down connective tissue and proteins, resulting in tender meat. In contrast, boiling works better when you’re cooking root vegetables, legumes, and pasta, as well as when you are [blanching](https://www.masterclass.com/articles/what-is-blanching-guide-to-blanching-vegetables) tender vegetables.
- __Water temperature__: Water starts simmering at 185 degrees Fahrenheit, whereas the boiling point of water is 212 degrees Fahrenheit. 
Maintaining a simmer is necessary for more even cooking. Whether you’re using a gas stove or an electric stove, here are four strategies to implement to keep your cooking liquid simmering and stave off boiling:

1. __Adjust the temperature__. Turn the temperature down slightly if the water is on the verge of boiling. If the temperature is too low and the liquid is flat without bubbles breaking the water’s surface, turn the temperature up slightly. Keep the stove on medium-low heat for a steady simmer.
2. __Keep the lid off the pot__. Boiling uncovered water causes evaporation, whereas simmering uncovered water keeps most of the cooking liquid in the pot. Evaporation and boiling occur at the same temperature (212 degrees Fahrenheit), but maintaining a simmer allows air to circulate over the pot of simmering liquid, keeping boiling at bay and thus limiting evaporation.
3. __Stir the liquid__. Using a wooden spoon or stainless steel spoon quickly brings down the temperature of a simmering liquid. If the liquid becomes too hot or large bubbles start to rise to the surface, turn down the temperature. 
4. __Take the pot off the burner__. Electric stovetops take longer to adjust their temperature than gas stoves. If the water starts to boil over an electric stovetop, lower the temperature, and remove the pot from the burner. Return the pot to the burner a few minutes later. You can apply this same strategy to a gas stove, although it might be necessary less often.
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Learn how to simmer cooking liquid and maintain that simmer to better cook large cuts of meat or to poach fish.

Learn how to simmer cooking liquid and maintain that simmer to better cook large cuts of meat or to poach fish.

How to Simmer: 4 Ways to Maintain a Simmer 

Simmering is a cooking method in which the water remains below the boiling point. Water starts to simmer at around 185 degrees Fahrenheit (gentle or slow simmer) and goes up to 205 degrees Fahrenheit (rapid simmer); water boils at 212 degrees Fahrenheit. When water simmers, small bubbles rise from the bottom of the pan to the surface of the liquid. The gentle bubbling causes less agitation for more delicate foods, especially during <a href='https://www.masterclass.com/articles/cooking-101-what-is-poaching-how-to-poach-an-egg-and-other-poaching-techniques' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/cooking-101-what-is-poaching-how-to-poach-an-egg-and-other-poaching-techniques","linkCopy":"poaching","category":null}'>poaching</a>.

What Is Simmering?

Both simmering and boiling are useful in the kitchen; however, the techniques are distinct and produce different results. Here are three ways in which the two differ:<ul class="mc-m-4 list-styled"><li class="">Appearance: Simmering water involves tiny bubbles that rise slowly from the bottom of the pot to the top and break the surface area of the water. A rolling <a href='https://www.masterclass.com/articles/simmer-vs-boil-compared' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/simmer-vs-boil-compared","linkCopy":"boil","category":null}'>boil</a> is a series of large bubbles quickly moving from the bottom of the pot to the top with more apparent agitation to the water. </li><li class="">Cooking time: Simmering often requires longer cooking times since it cooks the food slowly over low heat. Boiling water, on the other hand, occurs at a higher temperature (medium-high heat or high heat on a stovetop) and therefore cooks food more quickly. </li><li class="">Culinary use: Simmering works well for stews and <a href='https://www.masterclass.com/articles/what-is-braising-how-to-braise-meats-and-vegetables' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-braising-how-to-braise-meats-and-vegetables","linkCopy":"braising","category":null}'>braising</a>, as well as for tougher cuts of meat or delicate foods, such as eggs and fish. The low heat and slow cooking method break down connective tissue and proteins, resulting in tender meat. In contrast, boiling works better when you’re cooking root vegetables, legumes, and pasta, as well as when you are <a href='https://www.masterclass.com/articles/what-is-blanching-guide-to-blanching-vegetables' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/what-is-blanching-guide-to-blanching-vegetables","linkCopy":"blanching","category":null}'>blanching</a> tender vegetables. </li><li class="">Water temperature: Water starts simmering at 185 degrees Fahrenheit, whereas the boiling point of water is 212 degrees Fahrenheit. </li></ul>

Areas of Difference Between Simmering and Boiling

Maintaining a simmer is necessary for more even cooking. Whether you’re using a gas stove or an electric stove, here are four strategies to implement to keep your cooking liquid simmering and stave off boiling:<ol class="mc-m-4"><li class="mc-my-4"> 1. Adjust the temperature. Turn the temperature down slightly if the water is on the verge of boiling. If the temperature is too low and the liquid is flat without bubbles breaking the water’s surface, turn the temperature up slightly. Keep the stove on medium-low heat for a steady simmer. </li><li class="mc-my-4"> 2. Keep the lid off the pot. Boiling uncovered water causes evaporation, whereas simmering uncovered water keeps most of the cooking liquid in the pot. Evaporation and boiling occur at the same temperature (212 degrees Fahrenheit), but maintaining a simmer allows air to circulate over the pot of simmering liquid, keeping boiling at bay and thus limiting evaporation. </li><li class="mc-my-4"> 3. Stir the liquid. Using a wooden spoon or stainless steel spoon quickly brings down the temperature of a simmering liquid. If the liquid becomes too hot or large bubbles start to rise to the surface, turn down the temperature. </li><li class="mc-my-4"> 4. Take the pot off the burner. Electric stovetops take longer to adjust their temperature than gas stoves. If the water starts to boil over an electric stovetop, lower the temperature, and remove the pot from the burner. Return the pot to the burner a few minutes later. You can apply this same strategy to a gas stove, although it might be necessary less often. </li></ol>

4 Ways to Maintain a Simmer

Become a better chef with the <a href='https://www.masterclass.com' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more.

Want to Learn More About Cooking?

Learn how to simmer cooking liquid and maintain that simmer to better cook large cuts of meat or to poach fish.

Learn how to simmer cooking liquid and maintain that simmer to better cook large cuts of meat or to poach fish.
