I had said previously that
"There is no where near enough pressure to save you. With out any evaporization, that is enough heat to increase the temperature of ALL of the water of the oceans over 3200 F. What would happen in practice is that you would heat until the surface was 212 F (a bit more actually) and then the heat would go to evaporation. The sea levels would drop until everything evaporated. I could not find a steam table that went up to 3200 F to see what pressure would be required to keep it from boiling. As an example, however, 1.5 miles of depth would be enough to allow water to be heated to 700 F without boiling. Now mind you that ALL the water would have to be deeper than 1.5 miles. Any water any more shallow would instantly boil away at that temperature."
Well I consulted a steam table and soon realize my problem. The critical pressure of steam is 3193.5 psig and and the critical temperature is 705.5 F. So it does not even make sense to talk about liquid water and a temperature of great than 705.5 F. There is no pressure high enough to have liquid water above that temperature because you are above the crital temperature. Also from the steam tables, it takes about 906 BTU/lb to heat water at 32 F to the critical point. SO, from the previous heat values from Baumgardner, you would be able to heat the oceans past the critical temperature over three times and still have a lot of heat left over. Everything in, and on, the sea would be cooked. Except that there would not be any sea. If would all be vapor.
"There is no where near enough pressure to save you. With out any evaporization, that is enough heat to increase the temperature of ALL of the water of the oceans over 3200 F. What would happen in practice is that you would heat until the surface was 212 F (a bit more actually) and then the heat would go to evaporation. The sea levels would drop until everything evaporated. I could not find a steam table that went up to 3200 F to see what pressure would be required to keep it from boiling. As an example, however, 1.5 miles of depth would be enough to allow water to be heated to 700 F without boiling. Now mind you that ALL the water would have to be deeper than 1.5 miles. Any water any more shallow would instantly boil away at that temperature."
Well I consulted a steam table and soon realize my problem. The critical pressure of steam is 3193.5 psig and and the critical temperature is 705.5 F. So it does not even make sense to talk about liquid water and a temperature of great than 705.5 F. There is no pressure high enough to have liquid water above that temperature because you are above the crital temperature. Also from the steam tables, it takes about 906 BTU/lb to heat water at 32 F to the critical point. SO, from the previous heat values from Baumgardner, you would be able to heat the oceans past the critical temperature over three times and still have a lot of heat left over. Everything in, and on, the sea would be cooked. Except that there would not be any sea. If would all be vapor.