Question

Why does it take longer to cook at higher altitudes?

Answer 1

This is due to the lower atmospheric pressure at high altitudes.

This reduces the boiling point of water (present in the food).

Remember that boiling Point is the temperature at which vapour pressure becomes equal to Atmospheric pressure.

So food needs to be cooked at lower heat (so water does not get evaporated), and hence it needs to be cooked for a longer period of time due to low heat.

Answer 2

It takes longer to Cook at high altitudes because of atmospheric pressure as the hight increase the atmospheric pressure decreases, so when the atmospheric pressure decreases the water that we use for cooking changes into vapour before reaching 100degree C due to which the food doesn’t get proper or enough heat to b cooked