Boiling point elevation is a phenomenon where the boiling point of a liquid increases when a solute is added. This occurs because the presence of the solute disrupts the ability of the liquid molecules to escape into the gas phase, requiring more energy (heat) to reach the boiling point. This concept is important in various applications, such as in cooking and in the formulation of antifreeze solutions. The degree of boiling point elevation depends on the amount of solute added and is described by Raoult's Law, which relates the vapor pressure of a solution to the concentration of its components.