Short answer
Yes, water boils on Mount Everest, but at a much lower temperature than at sea level. Due to the thin air, it boils at approximately 68°C (154°F) instead of 100°C (212°F).
Key points
- Water boils at ~68°C (154°F) on Everest's summit.
- Lower air pressure causes the lower boiling point.
- This temperature is too low to cook most food properly.
- Climbers often use pressurized pots to cook effectively.
You can boil water on Mount Everest, but it happens at a significantly lower temperature than in your kitchen. At the summit, water boils at approximately 68°C (154°F) rather than the standard 100°C (212°F). This drop occurs because atmospheric pressure decreases as altitude increases.
Why the boiling point drops
Boiling happens when a liquid’s vapor pressure equals the surrounding atmospheric pressure. At sea level, the air is dense, exerting high pressure on the water surface. You must heat the water to 100°C to generate enough vapor pressure to push back against that weight. On Mount Everest, which sits over 8,800 meters (29,000 feet) above sea level, the air is much thinner. The pressure is only about one-third of what it is at sea level. Consequently, water requires much less heat to create bubbles that can rise to the surface.
Practical effects on cooking
This lower boiling point has real consequences for meals at high altitude. Since the water cannot get hotter than 68°C even if you keep the stove on, it is difficult to cook dense foods like rice, pasta, or meat thoroughly. These items require temperatures closer to 100°C to break down starches and proteins effectively. A cup of tea will bubble and steam, but it will not feel as hot as expected, potentially reducing its comfort factor in freezing conditions. To solve this, many mountaineers use pressure cookers. By sealing the pot, they increase the internal pressure, which raises the boiling point and allows food to cook properly in the thin air.
Frequently asked questions
Why doesn't water get hotter than 68°C on Everest?
Once water reaches its boiling point at a specific pressure, any added heat goes into turning liquid water into steam rather than raising the temperature. Since the boiling point is capped at 68°C at that altitude, the liquid water cannot get any hotter.
Can you cook rice at the top of Everest?
It is very difficult to cook rice properly without a pressure cooker. The water temperature is too low to fully gelatinize the starches in the grains, resulting in undercooked or hard rice.
Does water evaporate faster at high altitude?
Yes, water evaporates more quickly in thin air because there is less atmospheric pressure holding the liquid together. This also means liquids can cool down faster as they boil.
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