Lower atmospheric pressure at high altitudes decreases the boiling point of water. At sea level, water boils at 100°C (212°F) because the surrounding air pushes down on the water, keeping its molecules together. However, the air pressure is lower at higher altitudes, meaning there is less force holding the water molecules in place. As a result, water turns into steam at a lower temperature.
For example, in high mountain areas like the Andes or the Himalayas, water might boil at around 90°C (194°F) or even lower. This can make cooking more difficult because foods that require boiling, like pasta or rice, take longer to cook since the water isn’t as hot. The same principle explains why climbers and hikers use pressure cookers at high altitudes. These devices trap steam, increasing the pressure inside, which allows water to reach higher temperatures and cook food faster.
In contrast, in a high-pressure environment, like a submarine deep underwater, the boiling point of water increases because the surrounding pressure keeps the molecules from escaping as steam. This demonstrates how pressure and temperature are closely linked, affecting everyday activities like cooking and scientific experiments.
