Boiling and altitude: Why does cooking take longer in the hills than in the plains? Assume open-vessel boiling and typical high-altitude atmospheric conditions. Choose the correct option.
IIT JEE
Physics
Difficulty: Easy
Choose an option
-
AHigher wind speeds cool the vessel faster
-
BAmbient temperatures are higher at altitude
-
CLower atmospheric pressure lowers water's boiling point, so cooking temperature is reduced
-
DSolar radiation interferes with heating
Answer
Correct Answer: Lower atmospheric pressure lowers water's boiling point, so cooking temperature is reduced
Explanation
ConceptBoiling point decreases with pressure. At higher altitudes, atmospheric pressure is lower, so water boils below 100°C.
EffectSince the maximum attainable cooking temperature (boiling) is lower, food takes longer to cook.
Final AnswerLower atmospheric pressure lowers water's boiling point, so cooking temperature is reduced