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Does it change the taste, the texture, or anything else?

And no, I am not referring to potatoes or anything specific. I am talking about vegetables in general.

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up vote 5 down vote accepted

This is my personal experience. It takes sometime to reach the boiling temperature (again) when you add colder water. As a result, vegetables get cooked for a longer period than anticipated. This makes some vegetables becoming mushy and not tasting as good as otherwise. (Example: Egg Plant) Therefore, I make sure to add the right amount of water in the first place.

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Thanks for the answer. You are right. :) – TheIndependentAquarius Feb 6 '12 at 10:30

It makes no difference to the taste or texture that I've ever noticed. It does, however, slow the process down a bit as you have to bring the water back up to a simmer from cold.

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I moved the comment to an answer. – Sony Dec 3 '11 at 12:27
Thanks I'll take care. – TheIndependentAquarius Feb 6 '12 at 10:29

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