The fact that near boiling water cools down quicker than warm water used to be a well-known kitchen knowledge bit. Like my grandma who wasn't a physicist at all knew it. I guess in some places (particularly those where people microwave water) that part of culture is lost cause there's at least a whole generation which hasn't done cooking.

https://en.wikipedia.org/wiki/Mpemba_effect

What is meant by "cools down quicker"?

Will near-boiling water drop 10 temperature points in a shorter time than the warm water? Yes.

Will it reach 10C faster than the warm water? No.

I remember mentioning this to my high school chemistry teacher and was told I was wrong. I think I even lost points on a test.