Question

Why is it difficult to cook food on mountains?​

Answer 1

Answer:

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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:

because the oxygen level is low at mountains.