Reverse osmosis and distillation both produce water with almost nothing dissolved in it, and for most household purposes the output is interchangeable. The choice between them is decided by production rate, energy use, what each one misses, and how much of your kitchen you are willing to give up, rather than by purity claims.
How each one works
Reverse osmosis forces water through a semipermeable membrane under line pressure, leaving dissolved solids behind to be swept away in a reject stream that goes to drain. Distillation boils water to steam and condenses it back, leaving behind everything that does not evaporate. The mechanisms are completely different and so are their failure modes: a membrane degrades gradually and needs measuring to catch, while a still either works or does not and simply accumulates residue in the boiling chamber.
What each one misses
Reverse osmosis passes some dissolved gases and certain low molecular weight volatile compounds, which is one reason carbon stages sit before and after the membrane. Distillation carries over anything that boils near or below water, so volatile organics can arrive in the condensate unless the still is designed with a vent or a carbon stage. Distillation removes bacteria and viruses by the phase change, which reverse osmosis does not reliably guarantee on its own, though a membrane in good condition rejects them well.
Living with each
Reverse osmosis produces continuously into a storage tank and gives you a tapful when you want it, uses no power in a conventional tank system, and costs cartridges and a membrane periodically plus the water that goes to drain. Distillation is slow, needs a good deal of electricity to boil every liter, and produces in batches, so it means planning ahead. A still needs descaling regularly and sits on a worktop. For everyday household volume, reverse osmosis wins on every practical measure.
When distillation is still the right answer
Where there is no pressurized supply to push a membrane. Where the source is genuinely unknown or badly contaminated and the certainty of a phase change is worth the slowness. And for specific equipment uses, since a still needs no plumbing and no drain. Both outputs taste flat and benefit from remineralizing, which restores taste and is what commercial systems fit as standard. Our reverse osmosis guide covers system sizing where a household is choosing the membrane route.
Questions people ask about ro vs distilled water
Which removes more, RO or distillation?
Close to equivalent for dissolved solids. Distillation guarantees removal of organisms by phase change, while RO may pass some dissolved gases.
Which is cheaper to run?
Reverse osmosis by a wide margin. It uses line pressure rather than electricity, though it does send a reject stream to drain.
Why does distilled water sometimes still taste off?
Volatile organics can boil near water and carry over into the condensate unless the still has a vent or a carbon stage.
Do both need remineralizing?
For taste, generally yes. Both remove the minerals that give water its character, which is why the output tastes flat.