Monthly Archives: April 2015

Higher Elevation = Lower Boiling Point

After spending nearly six months in Texas for the winter, we headed Northwest to explore New Mexico, Utah and Colorado. I hadn’t given any thought to the impact higher elevations would have on my cooking and grilling.

Higher Elevation Lower Boiling Point

Higher Elevation Lower Boiling Point

That is until we were at 5,000 feet above sea level and DH’s Whole Grain Oatmeal that I prepare in the microwave boiled over like a volcano. Ooops. I knew the elevation was the cause and decided that I should revisit the topic before I ruined a more expensive meal.

The reduced air pressure at higher elevations affects the boiling point of water. Did you know that once water reaches the boiling point, that is as hot as it will ever get regardless of how much higher you turn up the heat. For every 500 feet of elevation, the boiling point is reduced by 1 degree F. Thus cooking oatmeal in the microwave for the same amount of time I did in Texas was an extremely messy mistake.

I found some good articles in About Food.com. The first does a good job of explaining ‘what is happening’ at higher elevations and the second provides tips to use when cooking, baking and grilling at higher elevations.

Higher Altitude Lower Boiling Point

High Altitude Cooking Tips

Use the comment section to share any High Altitude Cooking Tips or experiences that you have.