Simmering cooks at lower temperatures with less agitation, allowing you to slowly incorporate flavors into your dishes. A simmer allows lower heat to penetrate food more slowly and is a better choice for delicate foods that might break apart in a rapid boil. It’s also ideal for proteins like a large cut of meat that will become tender if cooked low and slow and become tough if cooked quickly at high temperatures.
Boiling cooks at higher temperatures of 212°F or more and is better suited for pasta, grains and root vegetables. Boiling breaks down and softens food at a more rapid rate, with the increased evaporation creating concentrated flavors.