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The boiling point of a liquid depend on the external pressure.

At the boiling point of a liquid its vapor pressure becomes equal to the external pressure.

Lower the external pressure lower will be the boiling point.

Higher the external pressure higher will be the boiling point.

That is why in the pressure cooker the cooking become faster and more efficient.

The boiling point may be as high as 120 degrees Celsius instead of the usual 100 degree Celsius.

This is certainly an advantage while cooking but disadvantage if there is an accident.

The super hot steam and water can scald a person real bad.

Higher altitude decreases the boiling point of water. Boiling point is defined as the point at which the vapour pressure of the

substance above the liquid is equal to the external atmospheric pressure. Since the external atmospheric pressure is lower at

higher altitudes, a lower vapour pressure of water is required for water to boil and therefore a lower temperature is required to

achieve the desired vapour pressure.

Read more: What effcet does altitude have on boiling point of water

Cooking might be delayed at higher altitudes where there is less pressure because the water would inately be cooler and require more heat.