When boiling water on a stove, will the temperature of the steam vary significantly with the temperature of the burner?
Person A's argument: So, once individual water molecules reach 100C/212F, they become vapor. The water molecules in the pot are <100C; the water molecules in the air are >100C. Generally, the only way to heat up the water vapor to significantly more than 100C would be to trap the water vapor. In a big kitchen, the water vapor rises rather quickly and gets sufficiently far away from the burner. Within the first couple seconds that the molecule becomes vapor, the vapor may still be close enough to the burner to become slightly more than 100C (101C?), but generally, no matter what the temperature of the burner, the water molecules will escape at 100C and won't reach a temperature significantly above 100C, given a large room.
Person B's argument: With a hotter burner, the water in the pot is hotter and as a result the water molecules that become steam - and bubble up from the bottom of the pot - transfer less heat to the surrounding water on their way to the top of the pot and leave as hotter steam.
Or do persons A and B just have a poor grasp of physics?