Original sentence: A common mis-attribution of the use of boiling-point elevation is adding salt when cooking foods to elevate the temperature of the water before it boils.However, the temperature increase caused by the amounts of salt added when cooking is generally not enough to raise the temperature by a single degree, as a comparison, seawater has a boiling point of 100.6°C.The salt is added simply to season the food
Edited sentence: A common misuse of the effect of ebullioscopic increase leads to add salt when cooking pasta, only after water has started boiling.However, at the approximate dosage of salting water for cooking (10 g of salt per 1 kg of water, or 1 teaspoon per quart), ebullioscopic increase is approximately 0.17 C (0.31 F), but it is counteracted by the fact that at that concentration salted water absorbs heat faster.The misconception is that otherwise it would take longer for water to boil to elevate the temperature of the water before it boils