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Multiple Choice Questions

It takes much longer to cook food at a high altitude like on hills because ........

Geography and Environment (CSC) World climates

It takes much longer to cook food at a high altitude (like on hills), because:

in the hills, the atmospheric pressure is lower than that in the plains and therefore water boils at a temperature lower than 100 degC causing an increase in cooking time

due to low atmospheric pressure on the hills, the water boils at a temperature higher than 100degC and therefore water takes longer to boil.

in the hills the humidity is high and therefore a lot of heat is absorbed by the atmosphere leaving very little heat for cooking.

in the hills the atmospheric density is low and therefore a lot of heat is lost to the atmosphere.

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Explanation:

Boiling point change with altitude :

At elevated altitudes, any cooking that involves boiling or steaming generally requires compensation for lower temperatures because the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure.
At a higher elevation, the lower atmospheric pressure means heated water reaches its boiling point more quickly—i.e., at a lower temperature. Water at sea level boils at 100 deg C; at 5,000 feet above sea level, the boiling point is 95 degC. Up at 10,000 feet, water boils at 90 deg C.
The effect starts to become relevant at altitudes above approximately 2,000 feet (610 m).
Means of compensation include extending cooking times or using a pressure cooker to provide higher pressure inside the cooking vessel and hence higher temperatures.

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