Boil

Culinary definition of boil:  To heat liquids to a temperature of 212⁰ Farenheit or 100⁰ Celsius.

C@H FOOD FOR THOUGHT
Traditional boiling temperature applies to sea level only. At altitudes 2000 ft and more above sea level, the boiling temperature drops to around 208⁰ F (98⁰ C), which in turn extends cooking times.  

A gentle boil is achieved when small bubbles appear on the surface of liquid - first at the edges of the pan, moving eventually to the centre.  A rolling or hard boil (above) is achieved when the liquid appears to roll and turn over, as if in a storm.

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