A broccoli souflee overheated in the oven tonight. When I took it out and opened it, steam columns from the food started rotating like little tornadoes, even counterclockwise.
This is a lesson in how real storms form. Warm water evaporating, rising, meeting cool air, leads to condensation and often rotation, and a drop of pressure within the column.
(Posted: Tuesday, Sept. 26, 2017 at 10:30 PM EDR)