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When a liquid evaporates, its molecules must separate themselves from their attachment with others in the liquid and then move off into the air space above. Heating the liquid makes the molecules move faster and weakens their attachment to each other.
Nevertheless, the molecules in some kinds of liquids, like oil for example, are rather large and well-tangled up and attached to each other. This means that evaporation, if it occurs at all, is very slow. That is why cooking oil, even though sometimes heated to a very high temperature,
does not evaporate to an appreciable extent.