In this post, I am presenting to you all the rambunctious boiling song from the one and only kitchen band. There is also an accompanying small video clip of the live performance of the band that you can get to watch later in the essay. Although the song is a mix of hard rock and grunge instrumental with high-pitched multiple wailing guitar sounds and cacophonous tempo changing beats, I assure you, for recording this song no musical instrument has been used.
Warning: The sound is really cacophonous (what else you expect from a hard rock?). So, if you are reading my blog at your work place, take precautions like wearing a headphone to listen to the music. Again, I am not responsible for the well being of your ear. However, I urge you to listen to the music as closely as possible as it is only about a minute long and contains some interesting sounds.
Now for the song.
[Boiling Song MP3 ~ 1.1 MB - links to boxnet page for file play/download]
And now for some sleeve notes about the record
For those of us who are born elsewhere from anywhere, the Kitchen Band comprises of Gas Stove, Water Vessel, Heat Energy and Mother Nature.
We all have witnessed the phenomenon of boiling. For most of us, it begins in our kitchen or bathroom and proceeds until the dining room and perhaps stops there, forever. For the purpose of this essay we shall take it a bit further. Boiling comes in several shapes and sounds, grouped under the two broad categories, pool boiling and flow boiling. Unlike an Italian Screwdriver (which is not a screwdriver made in Italy), Pool Boiling, as the name suggests is associated with a boiling pool of liquid. It is usually associated with the boiling of a stationary mass of liquid heated with a stationary heater. An example is the familiar water boiling in the pan on a kitchen stove. Flow boiling is associated with a flow of the boiling fluid. An example is the flow inside the boiler tube (water wall panels) of a thermal power plant.
Pool boiling includes five regimes of reasonably distinct characterizations. Taking the familiar liquid water as the example liquid let us start heating it in a kitchen vessel kept over our standard gas stove to explore, if possible, these five regimes.
And in the process, we shall create the song.
As we know, water boils at 100 degree C. Not exactly true. A better way to say that is liquid water that is in contact with its vapour boils at 100 degree C. If it is not in contact with its vapour, but still in contact with a heating surface – a situation that is true for room temperature water heated in a pan on a kitchen stove – it continues to remain in liquid form and raises its temperature to more than a few degrees above 100 degree C, for conventional machined surfaces like our kitchen vessel. Then is bubbles up. This range of heating of water from its room temperature falls within a regime that is identified with natural convection of water. See how the red curve is depicted in the left bottom corner of Fig. 1 below.
Before proceeding further, an explanation of Fig. 1 is in order. The abscissa is the excess temperature between the wall temperature (in the kitchen vessel, it is the bottom wall that is kept over the stove) and the saturation temperature of the fluid (in our case, water). The ordinate is the heat flux that is released into the boiling fluid (in our case, water). The red curves are paths that characterize what happens to a fluid undergoing pool boiling in all of its five distinct stages.

Figure 1: Pool Boiling Regimes
Beyond this region, marked by a bubble inception point – where the first bubble can be noticed in our vessel of heated water – water boils and the nucleate boiling phase begins. This means, initially isolated bubbles are formed in the nucleation sites, which are nothing but gaps or imperfections in the heater surface – in our case, the bottom inner surface of the heated vessel on the stove. When the nucleation sites become aplenty, as the heating increases (see Fig. 1), the bubbles generated from these sites merge together to form vertical columns and slugs that could in principle reach the top free surface of water in the vessel.
By the way, no commercial kitchen stove is capable of supplying heat energy fast enough to the water to reach the slugs and columns regime itself so don’t expect to see this range in your kitchen experiment. Unless you conjure up a mini nuclear reactor as your kitchen stove. In which case, keep me informed of it, before you invite me over for dinner.
Proceeding to heat and boil the water beyond the slugs and columns regime in a laboratory set-up, there results a situation when a “peak heat flux” value is reached (marked q”max, see Fig. 1). Further increase of heating results in sudden increase of temperature difference (marked in abscissa) and many times commonly used heater material surface melts. The transition boiling region connects this peak heat flux limit with the film boiling regime, wherein the heater surface is completely blanketed by a film of vapour of the liquid (water, in our case) across which heat transfers into the liquid water residing unstably above the vapour layer.
For the brevity of this post I shall skip further explanation of many of these interesting phenomena and go back to the song of our kitchen band. Suffice to say that there are separate monographs of knowledge available for pool boiling alone (and more for flow boiling). If interested, take a look at the reference [1] given at the end.
By now you should have gotten a hang of the simple kitchen experiment that we have performed. In this experiment just after the bubble inception point as explained before, hot vapour bubbles form near the bottom of the vessel (close to the stove) and raise to the top surface of the vessel through the liquid water. The rest of the water column along the vertical path of the bubble is colder than the hot vapour bubble and so the bubble collapses suddenly by condensing when the top surface of these bubbles come in contact with the colder water above. This “cavitation” collapse of the vapour bubble results in the high pitched noise (ping) that falls within our audible range.
It is to be understood that the noise is a mixture of pings from several thousands of bubble collapse at the same instant. The process of bubble formation and collapse at a higher point is repeated at a high frequency resulting in us hearing the high pitched sound continuously. Further, the smaller the bubble size, the higher the pitch. Also, longer the vertical column of water, the longer the duration of singing one can hear, as the vertical residence distance (hence the “cooling” distance) for the bubbles are increased, before it reaches the top free surface of the water inside the vessel.
Again, it should be kept in mind that in a given instance, bubbles of very many sizes are always present in the boiling process and so the “singing” is always a mixture of sounds of several frequencies influenced further by the cross dispersion before it reaches our ears. See for instance, in Fig. 2, the bubble distribution across the surface of the water inside the kitchen vessel.

Figure 2: Boiling Bubbles
The original picture by me in our kitchen is doctored a bit (again by me) to visualize the bubbles better. Of course, more sophisticated techniques exist to capture these bubbles better and I claim no expertise in this.
As the heating results in further increase of temperature, the bubble sizes also grow bigger and the sound becomes muted. The bubbles no longer condense within the water column in the vessel but reach the surface of the water and escape. Water continues to boil with a dull gurgling sound. We don’t hear this in our recorded song as it takes a while in my experiment to reach this stage (about 4 minutes for the vessel I used) so I have cut those parts out. The actual “outro” after a pause that you hear in the end part of the audio is the very well isolated bubble situation when the system cooled down after the stove is switched off.
One more important thing before we conclude. The “staccato drumming” that you hear over the “singing” (the wailing guitars like sound) is more due to the pinging noise from the collapse of the bubbles that originally form on the inner surface of the hot side walls of the “ever silver” vessel that I used in this experiment. One could reduce this drumming noise with another type of vessel, but the initial singing largely depends on the nucleation sites at the bottom of the vessel. If you take it from me for now (see reference [1] otherwise), the required size of these nucleation sites range between 0.005 mm to 5 micro-m – a range completely in tune with the commercially manufactured surfaces (of vessels).
Anyway, all of the noise explained so far and the accompanied phenomena are well within the bubble inception and isolated bubble region of Fig. 1. We don’t reach the slugs and columns range of Fig. 1 in our kitchen.
There ends the sleeve notes for the boiling song from our kitchen band. Wouldn’t you want to go back now and enjoy listening to the nucleate boiling bubble cavitation grunge again?
Reference:
[1] A Heat Transfer Text Book, Third Edition, by John H. Lienhard IV and John H. Lienhard V
[Disclaimer1: The explanation given in this post is not very rigorous in many places and I am aware of it. Gross mistakes, if any, are encouraged to be pointed out and I shall stand corrected at the earliest.]
[Disclaimer2: The boiling song audio given in this essay is copylefted and is very much available for copy-lifting under a re-creative non-commons license. For hearing a live version of it with a variation of the theme, stay close to the hot water that you are making next time.]


Observe the accompanying picture of a stone inscription at the 



