Cooking and Baking at High Altitude: Boiling Point by Elevation and Adjustments
October 29, 2026
Air pressure falls as you climb, and water boils at a lower temperature when the pressure is lower. A handy approximation is that the boiling point drops about 1°F for every 500 feet (about 1°C for every 300 meters) of elevation gain. At sea level, water boils at 212°F (100°C). In Denver (5,280 feet), it boils at about 202°F (94.1°C), and at 10,000 feet at about 194°F (90°C).
Because boiling water is cooler, foods cooked in it need more time. Pasta, beans, rice, eggs, and potatoes can take 15% to 25% longer in the mountains, and dried beans may need a pressure cooker.
Skip the math and get your answer instantly:
Open the Temperature Converter →Boiling Points by Elevation
The table uses the 1°F per 500 feet rule through 7,500 feet; at 10,000 feet the measured value is about 194°F, so the rule slightly overstates the drop at high elevation. Weather changes atmospheric pressure too, so the boiling point varies by about 1°F from day to day. Candy making and canning use temperature targets, so adjust them: for candy, cook to a temperature lower than the recipe by the difference between 212°F and the local boiling point. Pressure canning needs higher pressure at elevation to reach the same temperature.
| Elevation | Boiling point (°F) | Boiling point (°C) |
|---|---|---|
| Sea level | 212 | 100.0 |
| 2,500 ft | 207 | 97.2 |
| 5,000 ft | 202 | 94.4 |
| 7,500 ft | 197 | 91.7 |
| 10,000 ft | 194 | 90.0 |
Baking Adjustments
At altitude, lower pressure lets gases expand faster, so cakes rise too quickly and may collapse; liquids evaporate faster, and flour dries out. Typical adjustments above 3,000 feet: reduce baking powder or baking soda by about 1/8 teaspoon per teaspoon at 3,000 feet, 1/8 to 1/4 teaspoon at 5,000, and 1/4 teaspoon at 7,000; reduce sugar by 1 to 3 tablespoons per cup; increase liquid by 1 to 4 tablespoons per cup; and raise the oven temperature by 15°F to 25°F to set the structure sooner. Bread dough rises faster, so shorten the first rise and punch it down more than once. Recipes labelled for high altitude by flour mills and universities give tested values.
Practical Cooking Tips
Use a pressure cooker for beans, stocks, and tough cuts: at 15 psi it raises the boiling temperature to about 250°F at sea level and, at 5,000 feet, a pressure cooker still reaches about 240°F, and manufacturers advise adding about 5% to cooking times for every 1,000 feet above 2,000 feet. Cover pots to retain heat and moisture. Expect longer times for hard-boiled eggs (about 1 to 3 minutes more). Use a thermometer for meat: safe internal temperatures do not change with altitude.
Why It Happens
Boiling occurs when the vapor pressure of the liquid equals the surrounding pressure. At sea level, that pressure is 14.7 psi; at 5,000 feet it is about 12.2 psi. Lower pressure means the water molecules need less energy to escape, so boiling begins at a lower temperature, and the water cannot get hotter however high you turn the burner.
Frequently Asked Questions
How much does the boiling point drop with altitude?
About 1°F per 500 feet.
What is the boiling point at 5,000 feet?
About 202°F (94°C).
Why do cakes collapse at altitude?
Lower pressure makes gases expand faster, so they rise too quickly and then fall.
Should I change internal meat temperatures at altitude?
No, safe temperatures stay the same.
Does a pressure cooker help?
Yes, it raises the cooking temperature above the boiling point.