If the temperature of boiling water is about 100 ºC (depending on air pressure), why are boiled potatoes on a high stove flame cooked faster?
From the English Wikipedia:
Acrylamide was discovered in foods in April 2002 by Eritrean scientist Eden Tareke in Sweden when she found the chemical in starchy foods, such as potato chips (potato crisps), French fries (chips), and bread that had been heated higher than 120 °C (248 °F) (production of acrylamide in the heating process was shown to be temperature-dependent). It was not found in food that had been boiled or in foods that were not heated.
If I boil potatoes on the highest stove flame, will the potatoes not reach the temperature of 120 ºC?