Does boiling water in a microwave have the same germ-killing abilities as old-fashioned boiling of water?
The germicidal strength of anything, be it hot water or disinfectant, depends on temperature, concentration (for chemicals) and time. Water boiled in the microwave is less likely to be hot enough to kill germs outside it, though pathogens in the water would be killed as it came to a boil. Microwave water heats to 212 degrees quickly but also cools quickly because it is likely to be a small volume. A pot of water slowly and evenly coming to a boil over a conventional heat source stays hotter longer and has more thermal destructive capability.
