Does salting the water really make it boil faster?
That handful of salt you toss in the pasta water barely moves the boiling point - it is there for flavor, not speed.
Dissolving salt in water does raise its boiling point, but only by a tiny amount. The salt ions get in the way of water molecules trying to escape as steam, so the water needs a touch more heat to boil - this is called boiling-point elevation. The catch is how little it moves: a normal amount of salt for a pot of pasta lifts the boiling point by only a few tenths of a degree Celsius. That is far too small to cook your food any faster. Salt earns its place by seasoning the food, not by speeding up the boil.
Toss a tablespoon of salt into a pot of water for pasta and the boiling point barely climbs above 100C - the noodles do not cook any faster, they just taste better from the inside.
Salt the water for taste, not for speed - the boiling-point bump is too small to matter.
It saves you from the kitchen myth that salt speeds up boiling, and reminds you the real reason to salt water is flavor.
Salt seasons, it does not sprint: the boil rises by a whisper, not a leap.
Learn the idea and practice English at the same time.