I would have guessed the water would stop swirling within 10s, long before boiling, which in my oven I attain by setting it to 5:30.
> The reason for swirling it was just that a lot of microwave ovens seem to > heat from the top, and if you don't get it swirling, you end up with a cup of > tepid water with a layer of boiling water a fraction of an inch thick > floating on the top. I'd actually have guessed that water in motion was > *less* likely to superheat than still water. > >
