Question

why cooking is difficult at high altitudes

Answer 1

Answer:

The key factor is declining air pressure at higher altitudes. Falling air pressure lowers the boiling point of water by just under 1 degree Fahrenheit for each 500 feet of increased elevation. The lower boiling point means water will cook off more quickly, and at a lower temperature.

Answer 2

Answer:

Cooking is a process that involves boiling of the food stuffs, it is difficult to cook at higher altitudes because at higher altitude air pressure decreases.

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