The boiling point of water changes based on altitude because it is affected by atmospheric pressure.
At sea level, the atmospheric pressure is about 101.3 kilopascals (kPa), which is sufficient to cause water to boil at 100 degrees Celsius or 212 degrees Fahrenheit.
However, as you go higher in altitude, the atmospheric pressure decreases, and as a result, the boiling point of water decreases as well.
This happens because the boiling point of a liquid is the temperature at which its vapor pressure equals the external pressure acting on it.
At higher altitudes, the atmospheric pressure is lower, which means that the external pressure acting on the water is also lower.
The following are approximate boiling water temperatures at different altitudes:
Sea Level (0 feet / 0 meters): 212°F (100°C)
3,000 feet (914 meters): 206.7°F (97.1°C)
5,000 feet (1,524 meters): 202.3°F (94.6°C)
7,500 feet (2,286 meters): 198.4°F (92.4°C)
10,000 feet (3,048 meters): 194.0°F (90.0°C)
It's important to note that these temperatures are approximate and can vary depending on factors such as atmospheric conditions, humidity, and accuracy of thermometers.
When cooking or baking at high altitudes, it's important to take the lower boiling point of water into consideration, as it can affect the cooking times of certain recipes, particularly those that involve boiling or simmering. It's recommended to use a reliable food thermometer to check the internal temperature of foods to ensure they are properly cooked, as visual cues alone may not be reliable in high-altitude environments.
Additionally, high-altitude baking adjustments may also be necessary to compensate for the effects of lower atmospheric pressure on leavening, moisture evaporation, and other baking processes.
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