<Tr> <Td> </Td> <Td> This article needs additional citations for verification . Please help improve this article by adding citations to reliable sources . Unsourced material may be challenged and removed . (September 2014) (Learn how and when to remove this template message) </Td> </Tr> <P> The boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure . High - altitude cooking requires a compensation for lower temperatures for any cooking that involves boiling or steaming . This effect starts to become relevant at altitudes above 2,000 feet (610 m). Means of compensation include boiling / steaming for longer times or using a pressure cooker to provide higher pressure inside the cooking vessel, and hence higher temperature . </P> <P> At sea level water boils at 100 ° C. For each 500 ft (~ 150 m) increase in elevation, the boiling point is lowered by 0.5 ° C. For 8,000 ft (~ 2500 m) elevation, water boils at 92 ° C. Boiling as a cooking method must be adjusted or alternatives applied . Vegetables and some starches will simply take longer to cook while rice and legumes (beans) need a pressure cooker . Pasta will need a pressure cooker . </P> <P> From pressure cooking: A pressure cooker is often used to compensate for the low atmospheric pressure at a very high elevation . Under these circumstances water boils at temperatures significantly below 100 ° C (212 ° F) and, without the use of a pressure cooker, may leave boiled foods undercooked, as described in Charles Darwin's The Voyage of the Beagle: </P>

How does altitude affect the boiling point of water
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