Updated 30 July 2026 · Written by MKB Team
Boiling is a rapid bubbling at 212 F, with the surface breaking into large, rolling bubbles. Simmering is gentler, around 185 to 205 F, with small bubbles rising slowly. Use a full boil for pasta and blanching, and a simmer for soups, stews, sauces and anything delicate that would break apart at a hard boil.
Boil = rolling bubbles at 212 F (pasta, blanching). Simmer = gentle small bubbles, 185 to 205 F (soups, stews, sauces).
How to Tell Them Apart
At a boil, the whole surface churns with large, fast bubbles. At a simmer, only small bubbles rise gently and the surface barely moves. A bare simmer, with the occasional bubble, is gentler still. The visual cue is the easiest way to judge without a thermometer.
When to Use Each
Boil water for pasta, potatoes and blanching vegetables, where high heat and movement help. Simmer soups, stews, sauces, stocks and poached foods, where a gentle heat keeps ingredients tender and stops delicate items from breaking up. If your pasta clumps at a boil, see why pasta sticks together. A wide saucepan gives you control over the heat.
Boiling vs Simmering
| Boiling | Simmering | |
|---|---|---|
| Temperature | 212 F | 185 to 205 F |
| Bubbles | Large, rolling | Small, gentle |
| Best for | Pasta, blanching | Soups, sauces, stews |
Frequently Asked Questions
What temperature is a simmer?
A simmer is roughly 185 to 205 F, just below boiling, where small bubbles rise gently rather than churning across the surface.
Why simmer instead of boil?
A gentle simmer keeps delicate foods intact and tenderizes tough cuts slowly, while a hard boil can break ingredients apart and toughen meat.
