To boil two quarts of water, it typically takes around 10 to 12 minutes on a standard stove with a medium flame. This time frame can vary slightly depending on the stove's heat output and the initial temperature of the water. If the water starts at room temperature, it will take longer to reach boiling point compared to water that is already warm or at near-boiling temperature.

The reason for this time frame lies in the principles of heat transfer and the specific heat capacity of water. Water has a high specific heat capacity, meaning it can absorb a significant amount of heat energy before its temperature increases. When you place two quarts of water on a stove, the heat source must first raise the temperature of the water from room temperature to its boiling point, which is 212°F (100°C) at sea level. The time it takes to do this depends on the stove's heat output and the efficiency of the heat transfer to the water.

According to the U.S. Department of Energy, the heat transfer coefficient for water is approximately 0.0004 W/m^2K, which indicates the rate at which heat is transferred from the stove to the water. This value, combined with the specific heat capacity of water (4.186 J/g°C), allows us to estimate the time required to heat the water. Assuming a stove with a heat output of 10,000 BTUs per hour and an initial water temperature of 70°F (21°C), the calculation would be as follows:

(10,000 BTUs/hour) (1 BTU/1055 J) (1 hour/3600 seconds) (1 kg/1000 g) (4.186 J/g°C) (212°C

21°C) = 0.014 kg/s

This means the stove can heat 0.014 kg of water per second. To heat 2 quarts (approximately 1.89 kg) of water from 21°C to 100°C, it would take:

(1.89 kg) / (0.014 kg/s) = 135.71 seconds

Converting this to minutes, we get approximately 2.26 minutes. However, this calculation does not account for heat loss to the surroundings, which would actually increase the boiling time. Therefore, the typical range of 10 to 12 minutes is a more accurate estimate for boiling two quarts of water on a standard stove.