Final answer:
The rate of heat transfer to a pan during boiling can be estimated by considering the heat of vaporization, the observed drop in water level, and the time span. Additional specific data is required to perform the exact calculation.
Step-by-step explanation:
The question relates to the determination of the rate of heat transfer to a pan when water is boiled at a 2000-m elevation, where the standard atmospheric pressure is 79.5 kPa. To find this rate, one can use the concept of energy required to turn water into steam, i.e., the heat of vaporization, in conjunction with the observed drop in water level in the pan over a given time span.
Since different factors such as pan size, initial temperature of water, and elevation affect boiling and evaporation, the exact calculation of the heat transfer rate requires additional specific data such as the heat of vaporization at the given pressure and the density of water at boiling point. The decline in water level due to evaporation reflects the amount of water turned into vapor, which in turn can be used to estimate the energy transferred as heat to the pan for the process of boiling.