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Originally Posted by Snaqwells
Actually, I've found most foods have cooked more quickly since moving from Johnston, Iowa (elevation 957 feet) to Grand Junction, CO (elevation 4586 feet).
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That would actually be backward of what it should be. In Johnston, Iowa, water will boil at 210.3 F while at GJ, CO it will boil at 203.7 F. You cannot get H2O in the liquid form at a temperature higher than that, so that is the hottest temperature you can cook in water. Therefore, cooking in boiling water in CO would take longer than in IA. The altitude would not affect cooking time in the oven.
What a geek engineer I am.
