Anyone who has a pot or pan of simmering liquid, and turned off the heat (gas), must have noticed the instant "burst" of steam coming from the liquid surface. I mean instant. There is no way that any change in heat transfer from the source, to the liquid surface, could be involved in that instant.
I understand all the physics of boiling, atmospheric pressure, heat transfer, and the energy of the molecular movement of water molecules. But, I still don't get the "puff" of steam which happens when the energy source is removed. And, that elevated emission continues for some period of time.
My latest sighting just occurred when finishing a reduction of half and half, a head of garlic, and two tins of anchovies for a northern Italian bugna couda dip. Thanks for the time.