I think that is the mechanism on the micro level.
This data is on the macro level. This happens to be from
Heinz Heisler
book but confirmed by many other references.

Paul, On the micro level this would have to be true in any solid to water heat 
transfer where the heated object transfering to the water has parts above boiling 
temperature. We REALLY need to avoid that MACRO boiling thing! Bill J

 
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