Why do vegetables take longer to cook at the top of a mountain than at sea level?

Question

Explain referring to boiling point.

Answer 1

Water boils at a lower temp at higher altitudes because the air is thinner on a mountain top and there is less atmospheric pressure pushing down on the surface of the water.
Once water starts to boil, its temp will not rise past its
boiling point (212 F I think)
So, if vegetables are being boiled on a mountain top,
they are being cooked at a lower temp. and therefore cook slower.

Answer 2

Cooking will be quick and easy if you increase the pressure inside the container.This is the principle on which the pressure cooker works.
If you increase the pressure inside the pressure cooker,the boiling temperature of the water increases resulting in the increase of the heat produced which cooks the vegetable quickly.
On the other hand, if the pressure decreases,the boiling point of water decreases resulting in lesser heat.So, cooking takes more time.This is what happens when you go to the top of a mountain as atmospheric pressure always decreases with height.In the gas equation,PV=RT,it can be seen that the pressure "P" is proportional to " T ", the temperature.

Answer 3

If the vegetables are being boiled, they will take longer to cook at the top of a mountain. The boiling temperature of water depends on the surrounding air pressure; the lower the pressure, the lower the boiling temperature. However, it is not boiling that cooks the vegetables, but the temperature. Air pressure is lower at high altitudes (that is how altitude is meassured), and so is the boiling temperature of water.

Note, pressure cookers were invented so that foods could be cooked in cities at high altitudes.

Answer 4

Water boils at a lower temperature, due to air pressure.

Answer 5

Ummm.
Not sure, it might have to do with the lack of oxygen because of the elevation.
Have a good day