Chemistry question re: altitude/temp

Question

Why is it that at a high altitude water boils more quickly, while food in the water cooks more slowly?

Answer 1

at high altitude there is less atmospheric pressure pushing down on the water to keep it from boiling

so it boils at a lower temperature

food in water cooks faster in higher temperature

the higher the temperature the faster it cooks

since the water is at lower temperature  the food will cook slower

that is why you put salt in water to cook pasta

that raises the boiling point to raise the temp

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