Which brand of popcorn pops the fastest?

The rate at which popcorn pops depends on a number of factors including the water content of each kernel, the rate of increased temperature of the kernel and the way in which the kernel is heated: air, oil or microwave. Many experiment results have been published online with different brands and invariably different results.

Popcorn pops due to the water content inside of the popcorn kernel expanding with increasing temperature until it explodes and the soft starch inside the hull inflates, spills outs and cools forming the various popcorn shapes. The explosion of liquid starch and immediate cooling or popping of the kernel normally occurs at about 350 F.