Distilled Water on the Stovetop

Boil tap water in a covered pot and catch the steam that condenses on the cold, upturned lid. The steam leaves the dissolved salts and minerals behind, so the drops that fall into a bowl in the middle are distilled water: for steam irons, lead-acid batteries, chemistry, humidifiers and topping up anything that must not scale. It is slow and uses a lot of energy for little water. The notebook shows why, and how to measure your own stove.