How does a large stockpot affect the *actual* cooking time compared to a small pot when steaming?
Answer
A larger volume of water loses more energy, extending the actual cooking time needed after returning to a simmer.
Cooking vessels retain heat differently based on their volume. When using a large stockpot for steaming, adding cold lobster causes a greater drop in water temperature compared to a small pot because a larger volume of water loses more thermal energy. This means the water takes longer to return to a simmer. Consequently, the recipe's standard timing might lead to undercooked lobster unless the cook accounts for this extended 'thermal lag' before the true cooking phase begins.
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