Boiling eggs on an electric or gas stove: why the boiling time difference? Having fairly recently moved from a country where cooking on gas is the standard (the Netherlands) to a country where cooking electrically is the standard (Sweden), I've noticed that I need to boil my eggs a good minute, minute and a half longer than I used to.
I always put them in as the water is already boiling.

Until now my assumption has been: boiling point is boiling point–once the water hits 100°C the heat dispersion goes up rapidly, keeping the temperature close to that–but it appears my assumption was false.

Anyone care to explain?
Is there a difference in altitude between where you live now and where you used to live? The heat of a gas and an electric stove should be the same, but boiling temperature differs. The higher the altitude, the lower the boiling point, since it's a factor of air pressure. (More explanations from Wikipedia.)

Water only boils at 100C at sea level. This site can calculate it for you.