At higher altitudes, what happens to the boiling point of water?

At higher altitudes, the boiling point of water decreases due to the reduction in atmospheric pressure. At sea level, where atmospheric pressure is higher, water boils at 100 degrees Celsius (212 degrees Fahrenheit). However, as altitude increases, the atmospheric pressure decreases, which in turn lowers the boiling point of water. This phenomenon occurs because boiling happens when the vapor pressure of the liquid equals the surrounding atmospheric pressure.

For instance, at higher elevations, such as in the mountains, water can boil at temperatures significantly lower than 100 degrees Celsius. This is why when boiling pasta or preparing food at high altitudes, adjustments in cooking times and methods are often necessary to account for the lower boiling temperature. Understanding this principle is essential, particularly in scientific contexts or when preparing food in varying environmental conditions.