the reason behind decrease in the boiling point of water at higher altitudes is
High-altitude cooking High-altitude cooking is the opposite of pressure cooking in that the boiling point of water is lower at higher altitudes due to the decreased atmospheric pressure. This may require an increase in cooking times or temperature and alterations of recipe ingredients. For home cooking, this effect becomes relevant at altitudes above approximately 2,000 feet (610 m). At that altitude, water boils at approximately 208°F (98°C) and adjustments sometimes need to be made to compensate for the reduced air pressure/water boiling point.