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A very good question! At sea-level, water boils at 100 degrees Celsius. If you increase the pressure, however, the amount of heat to boil water increases, simply because there is more air pressue holding the water vapor in solution. Water may not boil until 110 degrees in a chasm. Similarly, as you decrease the pressue, like when climbing a mountain, it will take less heat to boil water. So, water may boil at 90 degrees atop a mountain. This means, that the water will boil more quickly at lower pressures. While this may seem beneficial at first, consider that boiling water, regardless of how fast or slow it is boiling, is always at the same temperature. If you're braising something, for instance, that piece of food will spend its entire cooking time in 90 degree water, rather than 100 degree water.
Wiki User
∙ 13y ago
Wiki User
∙ 14y agoThe temperature and the pressure are connected, so on low altitudes, like on the sea level the pressure is approximately around 980 hectopascals, so the water boils faster. If we cook the same meal, for example the potatoes, on the altitude of 6000 meters we will need considerably longer time because water can not boil on 100 degrees Celsius.
Wiki User
∙ 10y agoThe temperature and the pressure are connected, so on low altitudes, like on the sea level the pressure is approximately around 980 hectopascals, so the water boils faster. If we cook the same meal, for example the potatoes, on the altitude of 6000 meters we will need considerably longer time because water can not boil on 100 degrees Celsius as the atmospheric pressure is low
Wiki User
∙ 11y agobecause the air pressure is lower at high altitude
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Why does it take longer to boil water at higher altitudes than lower altitudes?
PAULY D IS A BEAST ik this is not the answer
Why do foods require longer microwave cooking time at higher atitudes?
The boiling point of water goes down at higher altitudes, and so foods take longer to cook (because the temperature of the food doesn't usually exceed the boiling point of water).See the Related Questions about how elevation effects the boiling point of water.
How does amount affect the rate of cooking?
Generally the higher the amount then the longer it will take to cook.
Why do hard boiled eggs take longer to cook in different parts of the world?
Because altitude (how far above sea level you are) partly determines cooking time. Different parts of the world have a wide range of altitudes. At sea level, water boils at 100 degrees Celsius. At higher altitudes (lower pressures) it boils at a lower temperature.
Why is a pressure cooker used to cook at higher altitudes?
The boiling point of a liquid goes down as the atmospheric pressure decreases. At sea level water boils at 100 degrees C. As you go up higher the air pressure decreases (because there's less air above you). In 'mile high' Denver, Colorado, water boils at about 95 degrees C. Cooking, like all chemical reactions happens more slowly as the temperature decreases. Thus anything you cook by boiling will take longer at high altitudes. In a pressure cooker the pressure is higher than it is outside, so the water boils at a higher temperature and cooking times are reduced. In fact you don't have to live at high altitudes to benefit from using a pressure cooker. Even at sea level they are useful, especially for reducing the time for slow dishes such as stews, which is convenient and saves fuel.
Why cooking is difficult in high altitudes?
At higher altitudes, the atmospheric pressure becomes less because of less amount of air is present over that region and hence less weight and so less pressure. Boiling point of a liquid is the temperature at which the saturated vapour pressure of the liquid becomes equal to the outside atmospheric pressure. As the pressure at higher altitudes is less, the liquid starts boiling at lower temperature. Hence water would boil at a temperature less than 100 deg C. As temperature becomes less then the heat content would become less for every unit mass of water. So transferring heat to the food materials would take a longer time and hence cooking becomes difficult.
Why is more time required to boil pasta in some places?
Water boils at different temperatures depending on the altitude. At higher elevations water will boil at a lower temperature. Since water will not get hotter than it's boiling point it will take longer to cook pasta at higher altitudes.
How much time does it take rice to be cooked in mount Everest?
Since water boils at lesser temperatures in higher altitudes, although the amount of time cooking the rice is near-impossible to attain exactly, one wouldn't have to wait as long for water to boil, cutting cooking time by however long that portion of preparation may have taken.
If cooking more than one chicken at a time take longer than just cooking one?
Yes, It does take longer to cook more than one chicken because you have more things to heat up in the oven there for it takes longer.
What factors affect the time required for cooking legumes?
Older legumes take longer to cook, and may not get tender at all if they are too old. Larger legumes take longer to cook than smaller ones. The longer legumes soak before they are cooked, the shorter the cooking time. Also, cooking legumes in a pressure cooker reduces cooking time.
Why the temperature in mountainous regions is much lower than those in the lowlands?
The higher the altitude, the less dense is the air, and also the colder is the temperature. People climbing Mount Everest have to wear clothing that keeps them well insulated from the intense cold. Though, Mount Everest has been climbed by a few climbers without oxygen cylinders (I have not researched how many), most climbers carry oxygen cylinders with them. Also, cooking at high altitudes take longer and uses much more fuel than cooking the same meal at sea level. Then there is altitude sickness, that can affect certain climbers enough to force them to return to lower altitudes.
Why is cooking time longer at high altitudes?
It doesn'tActually, at higher elevations, water boils sooner rather than later. At higher altitudes, air pressure is lower. The reduced air pressure lowers the temperature at which water boils in an open container. So, water actually boils faster at higher altitudes, but it takes longer to cook foods because the water boils at a lower temperature. This lower temperature slows down the physical and chemical changes that take place when foods are cooked in water.(Sometimes it can take water longer to boil at higher altitudes simply because it is often colder and windier at high altitudes (if you camping), and so it will take longer to heat the water).If you are taking a chemistry class right now, you might recall your teacher talking about Gay-Lussac's law of P1/T1 = P2/T2. Therefore, given that the volume is constant, as the pressure changes from 1 ATM to a lower number, say .5, temperature must also change in proportion to the atmosphere to fit the equation. The temperature would decrease by 1/2.See the Related Questions link to the left for more information about how barometric pressure and elevation effect the boiling point of water.Following the idea of higher altitudes/lower atmospheric pressure, there will be less initial dissolved oxygen in the higher altitude water compared to a pot of water in lower altitudes. This will decrease the quantity of bubbles (oxygen escaping from the water) you see as the water heats but before the water actually begins to boil. If you confuse these bubbles with boiling it will seem as though you are not reaching a boil as quickly as when there is more dissolved oxygen and more bubbles.The following correction is from a science major with chemistry minor: the above is almost true, but Gay-Lussac's law is expressed a different way. It is P1/T2=P2/T1. What the above formula describes is Boyle's law (P1/T1=P2/T2).
