Simmering water is usually about 185–205°F (85–96°C), with small bubbles rising gently rather than a rolling boil. The exact temperature depends on altitude and the size of the bubbles, so learning to recognize the visual cues is more useful than relying on one fixed number.

Ingredients

8 cups (1.9 L) water

Instructions

Pour the water into a medium or large saucepan, leaving several inches of headroom so it cannot bubble over. Set the pan on the stove over medium-high heat.
Watch the water as it heats. At first, tiny bubbles may cling to the bottom and sides of the pan; this is not yet a simmer. As the water gets hotter, bubbles detach and rise to the surface.
For a gentle simmer, reduce the heat when small, steady bubbles break the surface every second or two. The surface should move softly, not churn. With a thermometer, expect roughly 185–205°F (85–96°C). Water at a full rolling boil has larger, vigorous bubbles and is normally near 212°F (100°C) at sea level.
Keep the pan at that gentle bubbling rate for the time your recipe requires. Adjust the burner in small increments: stove settings vary, and a covered pan may heat more quickly. If the bubbles become vigorous, turn the heat down; if they stop entirely, raise it slightly.
When finished, turn off the heat and use the water as directed in your recipe. Take care when moving the pan or dipping into it: simmering water can cause serious burns even though it is below its boiling point.

Tips

Use appearance as your first guide. A simmer is a steady pattern of small bubbles with gentle movement. A few bubbles stuck to the pan are only a sign that the water is warming, while large, forceful bubbles indicate a boil.
Choose a thermometer when precision matters. An instant-read thermometer can help calibrate your visual judgment, but its reading may fluctuate near the bottom of the pan. Stir carefully, then measure without touching the pan’s base.
Account for altitude. Water boils at a lower temperature at higher elevations, and simmering temperatures shift accordingly. Do not insist on reaching 212°F (100°C); use the bubbling pattern and the requirements of the food being cooked.
Keep the lid situation consistent. A lid traps heat and can make water reach a boil sooner. For a controlled, uncovered simmer, leave it off or slightly ajar unless your recipe specifically calls for a covered pan.

Serving Suggestions

Simmering water is a cooking method, not a finished dish, so use it according to the food you are preparing. A gentle simmer is useful for poaching delicate foods, cooking grains or legumes after they have been brought to temperature, and heating soups or sauces without a turbulent boil. Follow the recipe’s timing and doneness cues rather than assuming that a particular water temperature alone makes the food safe.

For foods that require a measured safe internal temperature, check the food itself with a food thermometer; the temperature of the surrounding water is not a substitute. For example, poultry must reach 165°F (74°C), fish 145°F (63°C), and egg dishes 160°F (71°C), following USDA FSIS guidance. Whole cuts of beef, pork, veal, lamb, and goat need 145°F (63°C) followed by a three-minute rest. These targets apply to the food, not to the simmering water.

Variations

Gentle simmer: Keep only occasional small bubbles breaking the surface. This is useful when a recipe calls for a very mild simmer, such as for delicate poaching or a sauce that could separate if boiled hard.

Steady simmer: Maintain a continuous stream of small bubbles and soft surface movement. This is a common meaning of “simmer” in recipes and works well for many soups, stocks, and braises.

Low simmer: Use the lowest burner setting that still produces a few bubbles. Some recipes call this a bare simmer. If the bubbles disappear, the liquid is no longer simmering; increase the heat slightly and watch closely.

Covered simmer: Cover the pan when the recipe calls for it, but check more often because trapped steam can raise the temperature and the liquid may tip into a boil. A lid does not change the basic visual definition of simmering; it changes how quickly the pan heats and loses moisture.

Storage and Reheating

Plain water does not need refrigeration for safety, but do not store water that has been used to cook food as if it were fresh drinking water. If the simmering liquid contains broth, vegetables, meat, or another perishable ingredient, refrigerate it within two hours in a shallow, covered container. Most cooked leftovers keep for 3–4 days in the refrigerator; freeze them if you need to keep them longer.

Reheat leftover soups, broths, and other cooked dishes to 165°F (74°C), stirring so they heat evenly. If reheating on the stove, bring liquids to a simmer or boil as appropriate, but use a thermometer to confirm the safe temperature of the food. Discard perishable food left at room temperature for more than two hours, or more than one hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

What temperature is simmering water?
There is no single exact temperature for every pan and location. A practical range is about 185–205°F (85–96°C), while water boils near 212°F (100°C) at sea level. Altitude affects both temperatures, and the size and frequency of bubbles are useful cues.

How can I tell if water is simmering without a thermometer?
Look for small bubbles rising steadily and breaking the surface, with gentle movement rather than vigorous churning. If only tiny bubbles cling to the pan, the water is still heating. If large bubbles roll rapidly across the surface, it is boiling.

Is simmering the same as boiling?
No. A simmer is gentler, with smaller, less forceful bubbles; a rolling boil has vigorous bubbles across the surface. Recipes use a simmer when steady heat is needed without the turbulence of a full boil.

Should simmering water have bubbles?
Yes. A true simmer has bubbles that rise and break the surface, though they may be sparse for a very low simmer. Water that is steaming but has no rising bubbles is hot, but it is not visibly simmering.

Does simmering temperature change at high altitude?
Yes. Because water boils at a lower temperature at higher elevations, it also reaches a simmer at a lower temperature. Follow the recipe’s visual cues and allow for longer cooking times when needed; foods may take longer to cook in lower-temperature water.

Can I use simmering water to cook food safely?
Often, but safety depends on the food reaching its required internal temperature, not just on the water simmering. Check meat, seafood, and egg dishes with a food thermometer and follow USDA FSIS minimum temperatures. Do not rely on a gentle bubbling surface as proof that food is fully cooked.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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Temperature of Simmering Water: A Practical Guide