Dampfen

Dampfen is a German verb meaning to vaporize or to steam. In general usage it denotes heating a liquid until it changes into a gaseous phase. The term is used in physics, cooking, and popular culture, where it is also associated with vaping.

In physics, dampfen covers evaporation and vaporization. Evaporation is a surface process that can occur below the liquid’s boiling point, driven by vapor pressure and surface area. Vaporization at the boiling point involves the formation of vapor bubbles within the liquid. The rate of dampfen depends on temperature difference, surface area, pressure, and the presence of nucleation sites; it requires energy equal to the latent heat of vaporization.

In cooking, dampfen refers to steaming food. Food is heated by steam, typically in a closed or semi-closed vessel, at temperatures around 100°C at sea level. Steaming preserves moisture, nutrients, color, and texture and often helps retain delicate flavors. Equipment used includes steamers or steaming baskets, with times varying by the type and size of the food.

In contemporary consumer language, dampfen is also used to describe vaping, i.e., inhaling aerosol produced by electronic cigarettes or other vaporizers. Devices heat a liquid solution to form a vapor instead of burning tobacco. The term is common in German-speaking communities and advertising. Health effects, regulatory rules, and product safety vary by jurisdiction.