Definition of High Speed Internet
By Rob Kemmett
“High-speed Internet” is a generic term used for Internet service that is faster than the average. One way to determine if a connection is high-speed is to compare it to the speed of dial-up service. If a connection operates faster than dial-up, it is often defined as “high-speed.”
High-speed Internet is Internet access provided by a network of servers that transfers data via high-speed cable, satellite and wireless connections. Broadband connections transmit information digitally. Information is sent and received as bits of data, which move much faster than the traditional analog dial-up connections.
As a whole, high-speed Internet is much faster than analog dial-up services. High-speed Internet services operate at speeds between 7.1 and 50 megabytes per second. Some high-speed services operate at up to 100 megabytes per second. Dial-up Internet services operate at up to 768 kilobytes per second, which means high-speed Internet operates up to 1,000 times faster than dial-up. A DSL connection is considered high-speed, but does not operate as fast as a cable connection; cable connections are not as fast as fiber optic.
Faster speed translates into higher prices. Dial-up service is relatively inexpensive, costing anywhere between $6.95 and $19.95 per month at time of publication. Depending on the service provider and type of connection (DSL, cable or fiber optic), high-speed Internet access may cost between $20 and $145 monthly.
High-speed Internet service is offered by a variety of local, national and worldwide telecommunications service providers. Companies such as Comcast, Cox Cable, AT&T and Verizon provide customers with high-speed Internet and related services. Not all telecommunications companies provide high-speed Internet service in each part of the country. Check with your service provider for availability.
Rob Kemmett began writing professionally in 2010 and specializes in writing about food and hospitality. Kemmett has worked in various fine-dining restaurants throughout his career and holds an Associate of Applied Science in Le Cordon Bleu culinary arts from the Cooking and Hospitality Institute of Chicago.