Evaporation is a surface phenomenon where liquid molecules gain sufficient kinetic energy to overcome the intermolecular forces holding them in the liquid phase and escape into the gaseous phase. This occurs when individual liquid molecules possess a kinetic energy equal to or greater than the vapor pressure of the liquid at a given temperature.

The kinetic energy of molecules is directly related to temperature. As temperature increases, the average kinetic energy of the liquid molecules increases. This means a greater proportion of molecules will have enough energy to overcome the intermolecular forces and escape. Therefore, the rate of evaporation increases with increasing temperature. A higher temperature leads to a higher vapor pressure, and a greater number of molecules possessing the necessary energy to transition to the gaseous state.

Evaporation is a surface phenomenon where liquid molecules gain enough kinetic energy to overcome the attractive forces holding them in the liquid state and escape into the gaseous phase. This occurs at the surface of the liquid, and it can happen at any temperature above absolute zero. The molecules that evaporate have the highest kinetic energy. Evaporation is a relatively slow process. It can occur at room temperature and atmospheric pressure. The rate of evaporation is affected by factors such as surface area, temperature, humidity, and air flow.

Boiling is a bulk phenomenon that occurs throughout the entire volume of the liquid. When the temperature of a liquid reaches its boiling point, the vapor pressure of the liquid equals the atmospheric pressure. At this point, bubbles of vapor form throughout the liquid and rise to the surface. Boiling requires a specific temperature (the boiling point) which is dependent on the pressure. Boiling occurs at a constant temperature, equal to the boiling point, regardless of how much heat is added, as long as the pressure remains constant. Boiling requires sufficient energy to overcome the intermolecular forces holding the liquid together.

Here's a table summarizing the key differences:

The boiling point of a liquid is the temperature at which the vapor pressure of the liquid equals the surrounding atmospheric pressure. Atmospheric pressure is the weight of the air pressing down on the liquid's surface. For boiling to occur, the vapor pressure of the liquid must be strong enough to overcome this external pressure. Therefore, the higher the atmospheric pressure, the higher the vapor pressure of the liquid must be to reach the boiling point. This means a higher atmospheric pressure results in a higher boiling point.

At high altitudes, the atmospheric pressure is lower than at sea level. Because of this, the liquid needs less energy to reach a vapor pressure equal to the atmospheric pressure. Consequently, the boiling point of water is lower at high altitudes. This means water boils at a temperature below 100°C (212°F) at high altitudes. This has implications for cooking, as food will take longer to cook at higher altitudes because the water is boiling at a lower temperature.