Boiling Point at Altitude

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Calculate how the boiling point of water changes based on your elevation above sea level.

Location Data

Altitude

Calculation Results

Enter your altitude to determine the local boiling point

Boiling Point vs Altitude

About this calculator

Overview

Water's boiling point depends entirely on atmospheric pressure. At sea level (101.325 kPa), water boils at 100°C, but as altitude increases and pressure decreases, the boiling point drops. This occurs because boiling happens when a liquid's vapor pressure equals the surrounding atmospheric pressure. The relationship follows the Clausius-Clapeyron equation and is calculated using the Antoine equation for precise vapor pressure determination.

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Pro Tips

Standard atmospheric pressure at sea level is 101.325 kPa (1 atm), but varies slightly with weather and humidity.
The barometric formula used here is an approximation - actual atmospheric pressure varies with temperature, humidity, and weather patterns.
For precise calculations in laboratory settings, use the Clausius-Clapeyron equation with measured local pressure rather than altitude approximations.
When baking at high altitudes, increase oven temperature by 25°F and decrease baking time initially, then check frequently.
High-altitude cooking often requires more water as it evaporates faster, and recipes may need adjustment for moisture loss.
In mountainous regions, vegetables take longer to cook, meats may require different techniques, and pasta needs more water and cooking time.
For scientific accuracy, consider using a barometer to measure actual atmospheric pressure rather than relying solely on elevation.

Fun Facts

"At Mount Everest's summit (8,848m/29,029ft), water boils at approximately 71°C (160°F) - cool enough to brew tea but not hot enough to cook rice properly."
"Commercial jet aircraft cabins are pressurized to simulate an altitude of about 2,400m (8,000ft), making water boil at around 92°C (198°F)."
"The highest recorded human habitation is at 5,100m in La Rinconada, Peru, where water boils at about 81°C - affecting cooking and sterilization processes."
"For every 300m (984ft) increase in altitude, the boiling point drops by roughly 1°C, following a predictable exponential relationship."
"In Death Valley, California (lowest point in North America at 86m below sea level), water boils at slightly above 100°C due to higher atmospheric pressure."
"Pressure cookers work by increasing pressure above atmospheric levels, raising the boiling point and allowing food to cook faster at higher temperatures."
"High-altitude cooking requires longer times not just for boiling, but also for baking, as cakes rise differently and breads take longer to bake."

Formula: P = P₀ × (1 - L × h / T₀)^(g × M / (R × L))