Quote:
Originally Posted by Ali hassan abbasi
Conclusion: Since at higher altitudes (lower atm. pressures), the boiling point is reduced, thus the food takes more time to cook.
I do not understand this point if the boiling point is reduced it should take less time not more ..... I am badly confused 
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Dear !
At high altitudes in presence of low atmospheric pressure it becomes hard enough to manage heat.
even if you successfully manage it, it can not heat the food with same force and intensity as it does on earth.
When the heat management is comparatively difficult it means it requires more time than what it takes on earth surface......
even more than the falling degrees of boiling point ......
This is why the cooking is delayed at high altitudes.