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High Altitude Outdoor Cooking and boiling

The higher the elevation, the lower the atmospheric pressure. The less atmospheric pressure that bears down on the surface of the liquid, the easier it is for water molecules to escape into the air. Water comes to its full rapid boil at a lower temperature at 6000 feet (1828 meters) than at sea level. For each thousand feet above sea level, the boiling point of water drops almost 2° F. Knowing this I normally boil my water longer at high altitudes especially areas prone to contamination such as base camps that get much climber traffic.

• Altitude starts to affect boiling and cooking at around 3000 feet. As a General rule add 1 minute for each 1,000 feet (310 meters) of elevation gain.

• Cover your pot with a lid to help retain heat, conserve fuel, and reduce the boiling time.

• Carry and use stove heat reflector or windscreen, these are made from thick aluminum foil. When I started using one I noticed a 50% decrease in needed fuel. Saving me weight, space, and time.


• The higher the altitude the faster liquids evaporate, keep this in mind when sipping your drink, but be careful not to consume liquids foods that are too hot so you don’t burn yourself.

• Know and recognize the different types of boils:

Simmer - 185 to 200°F. There is movement, and little bubbles appear in the water.

Slow boil - 205°F. There is more movement and noticeably larger bubbles.

Real boil - 212°F. The water is rolling, vigorously bubbling, and steaming.

• Here’s a table that will help with boiling temperatures at different elevations, realize different heat sources, pots and covers, atmospheric conditions can effect boiling times. It takes about 7 minutes to bring 1 liter of water to a rolling boil at 10,000 feet. This is a general guide.


Elevation Boiling Point
Sea Level 212 degrees
5000 ft 203 degrees F
7500 ft 198 degrees F
10,000 ft 194 degrees F
15,000 ft 185 degrees F
20,000 ft 178 degrees F

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