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Cooking In Higher Altitude Air Cooking in a high altitude climate can be quite an experience for anyone who has never done so before. What is going on here? Why is this happening? Good questions. Let's take a closer look at why cooking food in high altitude is so much different. [VIEW ARTICLE]Comments RSS Feed For This Article: 
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Subject: Fundamental error in this article
This article totally misunderstands the physical phenomena involved in how higher altitudes impact the boiling point of water and cooking.
First, air pressure is higher at sea level and lower altitudes than at higher altitudes. The article has this backward.
Second, you might have trouble breathing at higher altitudes because the air is thinner, hence has less oxygen - not because of high air pressure.
Third, there is no boiling water at 212 degrees at high altitudes because the water will convert to gas at the boiling point - which will be several degrees lower.
So, the main point is correct, that you need to learn how to make adjustments to cook at higher altitudes.
But, you need to get your information from someone who understands the science correctly and explains it properly.
Sam