Question

Vegetables cook quickly on oil than on boiling water.​

Answer 1

Answer:

I hope it helps

Explanation:

This mainly because of Oil heats to a higher temperature in normal use. It transfers heat from the stove heater to food much faster, higher temperature cooks the food much faster, its lower specific heat means the transfer is faster, and you use much less of it than water, so again, faster heat.

Mark me as BRAINLIEST :)

Answer 2

yes vegetables cook quickly on oil pan but there are some chances of vegetables remaining raw while cooking with oil...if you use boiling water then they will always rain cooked with a lot of proteins