What is the main reason why vegetables take longer to cook in boiling water at high altitudes?

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Physics · Thermodynamics

Verified Solution4 OptionsUpdated: October 2026👁️1 View

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The boiling point of water decreases with increasing altitude due to lower atmospheric pressure

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Answer 1

The heat loss from the cooking vessel is faster at high altitudes

Answer 2

There is less oxygen in the air at high altitudes

Answer 3

The boiling point of water decreases with increasing altitude due to lower atmospheric pressure

Answer 4

Water boils at a higher temperature at high altitudes

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