At high altitudes, pressure cooker is preferable for cooking, because the boiling point of water

At high altitudes, the atmospheric pressure is significantly lower than at sea level [4]. The boiling point of a liquid is the temperature at which its vapor pressure equals the surrounding atmospheric pressure [2]. Since the ambient pressure decreases with altitude, water molecules require less energy to escape the liquid state, causing water to boil at a lower temperature [5]. Because water boils at a lower temperature (e.g., 90°C instead of 100°C), food takes much longer to cook as it is being heated in a cooler medium [t3][t5]. A pressure cooker is preferable because it artificially increases the internal pressure, thereby raising the boiling point of water and allowing food to cook faster at higher temperatures [t1][t3]. Gravitational force and ozone content do not directly determine the boiling point of water in this context [t10].

Sources

1. [3] Physical Geography by PMF IAS, Manjunath Thamminidi, PMF IAS (1st ed.) > Chapter 23: Pressure Systems and Wind System > Vertical Variation of Atmospheric Pressure > p. 305
2. [4] FUNDAMENTALS OF PHYSICAL GEOGRAPHY, Geography Class XI (NCERT 2025 ed.) > Chapter 9: Atmospheric Circulation and Weather Systems > Vertical Variation of Pressure > p. 76
3. [2] Science ,Class VIII . NCERT(Revised ed 2025) > Chapter 7: Particulate Nature of Matter > 7.2.2 Liquid state > p. 105
4. [1] Physical Geography by PMF IAS, Manjunath Thamminidi, PMF IAS (1st ed.) > Chapter 3: Geological Time Scale The Evolution of The Earths Surface > 3. Geological Time Scale – The Evolution of The Earth's Surface > p. 43
5. [5] http://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/high-altitude-cooking