# Superheating water

**URL:** <https://boards.straightdope.com/t/superheating-water/610877>\
**Category:** Cecil's Columns/Staff Reports\
**Created:** [January 27, 2012, 5:06pm UTC](https://boards.straightdope.com/t/superheating-water/610877 "2012-01-27T17:06:14Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![psythe](https://avatars.discourse-cdn.com/v4/letter/p/d2c977/32.png) [@psythe](https://boards.straightdope.com/u/psythe)\
**Post date:** [January 27, 2012, 5:06pm UTC](https://boards.straightdope.com/t/superheating-water/610877/1 "2012-01-27T17:06:14Z")

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[From this article](http://www.straightdope.com/columns/read/688/why-does-sweet-n-low-make-microwaved-water-fizz-so-strangely)

I believe that one can increase the effect by reducing the number of small cracks that occur in the recepticle in which you’re doing the microwaving. I forget how this was done in the article I got it from - I imagine either by using a very new glass or by coating the glass with something like oil.