I love cooking, I love eating, I hang around with foodies, and I work as a sous chef at a local restaurant. As a result, I’m tired of hearing that salt raises the boiling point of water.
Technically, yes. If you’re in a chemistry lab with precision instruments for measuring temperature, there is a small measurable effect. Any liquid’s boiling point will be affected by molecules dissolved in that liquid. In the case of salt and water in the kitchen, the effect is microscopic — smaller than the effect from changing your elevation above sea level by a couple hundred feet.
If you add a half pound of salt to a quart of water, you’ll raise its boiling point by 2 degrees C. If you add one tablespoon of salt to one quart of water, you raise the boiling point by 0.16 degrees.
Will that have any effect on cooking? No. So, please, just stop. Thanks. 😉