Filtered Water vs. Boiled Water: What’s The Difference?

What does boiling water do?

Boiling is one of the oldest ways to make water safer. Bring water to a rolling boil and it will kill or inactivate many bacteria, viruses and parasites. That’s why health authorities issue boil-water alerts during floods, pipe breaks or other emergencies – it’s a quick way to reduce the risk of illness when the local supply may be contaminated with microbes.

But boiling has clear limits. It doesn’t remove PFAS, chemical pollutants, heavy metals, or microplastics. In fact, as water boils away, some dissolved substances can become more concentrated. That means while boiling helps with germs, it does little for the broader range of contaminants now found in many Australian water sources.

So, while it’s a valuable emergency safeguard, boiling is not a long-term solution for clean, great-tasting drinking water.

Does boiling water remove impurities?

Not really. Boiling is effective against germs, but it doesn’t remove the kinds of impurities that affect water quality day to day.

Take chlorine, for example. It’s added to tap water to protect against bacteria in the pipes. Boiling won’t remove that taste or smell. The same goes for heavy metals such as lead or asbestos fibres that can enter the supply through ageing infrastructure. These remain behind in the water no matter how long you boil it.

Then there are emerging contaminants. PFAS, sometimes called “forever chemicals”, and microplastics have been detected in Australian water supplies. These substances are incredibly stable and can’t be boiled away.

So while boiling can make water safer in a pinch by dealing with microbes, it won’t improve the taste, remove chemical pollutants, or address the invisible risks that modern filtration is designed to tackle.

How does filtration work?

Filtration takes a very different approach to boiling. Instead of using heat to kill microbes, it physically and chemically removes unwanted substances from your drinking water.

At its simplest, a filter is a barrier. The micron rating (the size of the pores in that barrier) determines what it can catch. A 0.2-micron filter, for example, can block sediment particles, asbestos fibres and even microplastics, all of which are far too small to be removed by boiling.

But filtration doesn’t stop there. Advanced systems use activated carbon, which works a bit like a sponge at the microscopic level. Chemical pollutants cling to its surface and are taken out of the water.

This combination of processes is what makes modern filtration so effective at tackling the wide mix of impurities in today’s water.

But independent certification is important. Certified filters are proven to reduce contaminants such as heavy metals, chlorine, microplastics – and, for really advanced filters, even PFAS.

The result is water that meets Australia’s rigorous standards but also tastes crisp, clean and refreshing. You can explore Zip HydroTap filtration to learn more about how advanced systems work.

Boiled water vs filtered water (at-a-glance comparison)

Boiling and filtration both change water, but in very different ways. Here’s how they compare side by side.

So, is boiling water the same as filtered water? No – this side-by-side view makes it clear: boiling is a useful temporary safeguard that kills many germs, but it doesn’t remove chemical pollutants, PFAS, microplastics, heavy metals or chlorine. Filtration is a long-term solution for cleaner, fresher, better-tasting water.

Why filtration is the modern choice in Australia

Australia’s tap water is among the most regulated in the world, and we need to be clear: it’s safe to drink. But that doesn’t mean it’s always consistent. The Australian Drinking Water Guidelines set high benchmarks, yet local factors (like ageing pipes or catchment area) can affect taste and quality.

In some areas, chlorine leaves a noticeable odour. In others, mineral content can make water taste heavy. And in regions near airports, fire training grounds or military bases, PFAS contamination has been detected in groundwater and supplies. These are the kinds of issues that boiling simply can’t fix.

Advanced modern filtration is designed for these challenges. Certified filters can reduce contaminants while also improving taste and clarity. That means cleaner, fresher water straight from the tap (without relying on bottled water or waiting for a jug to cool).

For many Australians, it’s also about lifestyle. Instant access to chilled or sparkling water at home makes it easier to stay hydrated, host friends, and cut down on single-use plastic. Filtration isn’t just a safeguard. It’s a smarter, more sustainable way to enjoy water every day.

Learn more: Is filtered water good for you?

How Zip fits into the picture

Zip has been shaping the way Australians drink water for more than 75 years. What started with instant boiling heaters and taps has grown into a new standard: cleaner, safer, better-tasting water on demand.

At the heart of every HydroTap is our MicroPurity filtration. That means every glass of water you pour has passed through a 0.2-micron filter that cuts out the things you really don’t want (like chlorine, lead, asbestos, microplastics, cryptosporidium and giardia) and reduces up to 99.4% of PFAS*.

At the same time, it keeps the natural minerals your body needs. The difference is obvious the moment you take a sip.

And it’s not just about safety. With a HydroTap you get instant filtered boiling water for tea, chilled water after a run, or sparkling water when friends drop by. No more bottles, waiting, or clutter.

Explore the possibilities with our boiling water taps, chilled water taps and sparkling water taps. Or get help deciding with our HydroTap selector tool.

With Zip, you don’t need to choose between safety, taste, convenience or design. You get it all every time you turn on the tap.

* Zip MicroPurity filters sizes 1 and 1.5 (93701 and 93702) are certified to NSF/ANSI Standard 53 to reduce 99.4% of Total PFAS (average reduction).