[vl]

>Today we learn about dew points?

Huh, so why condensate appears? Cold air in the room is not at dew point, even if it's heated around bread and then cooled again, content of water stays the same, so what is the reason for it condensate?

[simcop2387]

In this case the toast makes a nearly closed system below the bread next to the plate. Since the toast is cooling off and giving off some steam it will add a significant amount of moisture more than the air originally had. Once that happens the dew point will quickly reach the current room temperature. Raising the temperature of the plate above that temperature means that there is more moisture needed to do this.

[vl]

So you are saying that if toast is toasted longer and would lose most of the water content while still in the toaster, there will be no condensate on the plate?

[simcop2387]

Quite possible. The issue then would be how to toast it that long without burning the bread. I suspect if you use an infrared toaster and have lots of dry air flowing through the toaster you might be able to do it. What I don't know is if doing this might ruin the toast. Removing all the moisture might leave it more like a crouton than a piece of toast.