Unfortunately, this experiment is inconclusive. Water actually boils faster at a higher altitude due to atmospheric pressure decreasing. The general rule is about 1 degree lower for every 500 feet in elevation you go up. At sea level, water should boil at about 99-100 degrees celsius. WIth that in mind, if you were at Tahoe, the water should boil at a lower temperature because of the higher elevation, therefore reaching a boiling point SOONER than you would in the Bay Area. According to my speculation, the water took longer to boil because one or both of the following: the environmental temperature is lower in tahoe than in the Bay Area and/or the pot used in Tahoe was alot thicker and took the metal a lot longer to heat up. Cooking food on the other hand may take longer only to compensate for the lower boiling point. At higher altitudes the water temperature will not increase because it will be evaporated at a lower temperature than at sea level. Even if the heat is turned on higher, the water will simply just boil away faster.
Good Morning Mikey, you are 100% correct, as it is not a control lab or tools. I was just showing my differences and don't think my stuff will be published into Science weekly. This channel is just experimenting and having fun. I'm not a scientist! If you read my description I do talk about atmospheric pressure with boiling. thanks Ken
In the lab of life- statistically over 40ish years I have experienced water takes tremendously longer to boil in high altitudes in an indoor environment ranging 68-72ish degrees on a natural gas stovetop. Can you explain what other cool altitude science stuff impacts heat transfer on a gas burner? Are Bunsen burners effected by altitude and how does one adjust for altitude, If need be? Thanks!
This isn't completely correct. You gotta use the exact same conditions for this demonstration. Use the same heating elements at the same room temperature, with the same pot, and the same amount of water. Water boils faster, and at lower temperatures at higher altitude.
Good Morning Jonny B, Your 100% correct I didn't have the same conditions. I was on vacation and noticed when in the mountains it always takes longer to boil water. So I used the air bnb pot, which I can not take home and had to use a different pot at my house. I was just showing it takes longer to boil water at high attitudes. The fact that the boiling temperature is lower at higher elevations means food takes longer to cook, At 5,000 feet, where water boils almost 10 degrees cooler than at sea level, you need to roughly double the cooking time.
Hello, I just wanted to ask a question for my science experiment because the internet is giving me different answers. When you add baking soda, salt and sugar all separately to water - it takes longer to boil, and does that mean it increases or decreases the boiling point?? And why is that - is it due to the volume, gas etc?? thank you :)
Good Morning JESUS IS THE REASON!, Great question and I'm not sure. I do know we add olive oil to water and it makes it so it won't boil out of the pot. If you fine out please let me know? thx Ken
This is such an informative video, but I do have to add that not every stove is the same. Even if both are on "High" one could be much hotter than the other. I can cook an egg way faster on my new stove than I did on my old stove i replaced, and they were both on the "high" setting. Just putting my two cents. Great content though, I really enjoyed the video. Thank you.
Arturo Torres, Your 100% right, it was not a controlled environment. The point is higher altitudes cook slower. Look at cake boxes, as they will tell you if your at a higher altitude it will take longer to bake. I was on vacation in Lake Tahoe and it took so long to boil water, and thought it would be fun to see how much longer. Take your example that a egg cooks faster on a new stove, but would it take longer at a higher altitude on the same stove? I wasn't going to bring my stove on vacation for science. : ) Thanks Ken
Did you take the same water with you, I live in the UK and in my area we have a high lime content in our water (hard water), in areas with low ir no lime (soft water) it reacts differently. Drinks from concentrate, diluted with water taste different from either water.
Hey Jeff, All good things you point out. This was a simple fun experiment, as it took us so long to boil water in Lake Tahoe (high altitude), so I thought it would be fun to compare Lake Tahoe to my house (low altitude). I only ran one test and it was not in a control environment. This was in good fun, as I'm not a scientist and not trying to prove a theory.
Hi Michelle, yes it takes longer to bake also. At high altitudes: Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process and it all depends on what altitude you are at. If you ever try let me know? thanks Ken
And this is why not everyone is a scientist. This person used 2 different boiling pots, 2 different heating sources, 2 different water sources. Totally wrong comparison Grandpa.
Good Morning Nisco Racing, You are correct, as I state in my description that I used different amount of water and pot sizes. We happen to be on vacation and it took so much longer to boil, so we timed it at our Air bnb, but can not steal the pot to test at home, just tried it at my house with what I had at home. But what you are saying if I had the same pot and amount of water the results would be different? Thanks
please comment if you have boiled water and what altitude and how long did it take? If you liked this experiment please LIKE, SHARE and SUB. thanks
Unfortunately, this experiment is inconclusive. Water actually boils faster at a higher altitude due to atmospheric pressure decreasing. The general rule is about 1 degree lower for every 500 feet in elevation you go up. At sea level, water should boil at about 99-100 degrees celsius. WIth that in mind, if you were at Tahoe, the water should boil at a lower temperature because of the higher elevation, therefore reaching a boiling point SOONER than you would in the Bay Area. According to my speculation, the water took longer to boil because one or both of the following: the environmental temperature is lower in tahoe than in the Bay Area and/or the pot used in Tahoe was alot thicker and took the metal a lot longer to heat up. Cooking food on the other hand may take longer only to compensate for the lower boiling point. At higher altitudes the water temperature will not increase because it will be evaporated at a lower temperature than at sea level. Even if the heat is turned on higher, the water will simply just boil away faster.
Good Morning Mikey, you are 100% correct, as it is not a control lab or tools. I was just showing my differences and don't think my stuff will be published into Science weekly. This channel is just experimenting and having fun. I'm not a scientist! If you read my description I do talk about atmospheric pressure with boiling. thanks Ken
@@KidsFunScience The description was changed after the video, but it's appreciated nonetheless
In the lab of life- statistically over 40ish years I have experienced water takes tremendously longer to boil in high altitudes in an indoor environment ranging 68-72ish degrees on a natural gas stovetop. Can you explain what other cool altitude science stuff impacts heat transfer on a gas burner? Are Bunsen burners effected by altitude and how does one adjust for altitude,
If need be? Thanks!
This isn't completely correct. You gotta use the exact same conditions for this demonstration. Use the same heating elements at the same room temperature, with the same pot, and the same amount of water.
Water boils faster, and at lower temperatures at higher altitude.
Good Morning Jonny B, Your 100% correct I didn't have the same conditions. I was on vacation and noticed when in the mountains it always takes longer to boil water. So I used the air bnb pot, which I can not take home and had to use a different pot at my house. I was just showing it takes longer to boil water at high attitudes.
The fact that the boiling temperature is lower at higher elevations means food takes longer to cook, At 5,000 feet, where water boils almost 10 degrees cooler than at sea level, you need to roughly double the cooking time.
Underrated youtube gem channel
Morning Xerox Copy, thank you
Hello,
I just wanted to ask a question for my science experiment because the internet is giving me different answers.
When you add baking soda, salt and sugar all separately to water - it takes longer to boil, and does that mean it increases or decreases the boiling point??
And why is that - is it due to the volume, gas etc?? thank you :)
Good Morning
JESUS IS THE REASON!, Great question and I'm not sure. I do know we add olive oil to water and it makes it so it won't boil out of the pot. If you fine out please let me know? thx Ken
What an educational channel! You do cool stuff! Interesting results!
Good Morning Leonard Shea, thank you as I enjoy doing these. thx Ken
This is such an informative video, but I do have to add that not every stove is the same. Even if both are on "High" one could be much hotter than the other. I can cook an egg way faster on my new stove than I did on my old stove i replaced, and they were both on the "high" setting. Just putting my two cents. Great content though, I really enjoyed the video. Thank you.
Arturo Torres, Your 100% right, it was not a controlled environment. The point is higher altitudes cook slower. Look at cake boxes, as they will tell you if your at a higher altitude it will take longer to bake. I was on vacation in Lake Tahoe and it took so long to boil water, and thought it would be fun to see how much longer. Take your example that a egg cooks faster on a new stove, but would it take longer at a higher altitude on the same stove? I wasn't going to bring my stove on vacation for science. : ) Thanks Ken
Very cool... I love how altitude impacts this process... great experiment, Ken!
Thanks Jason. It was fun trying this experiment thx
Atmospheric pressure affects boiling, this experiment is very interesting. Thumbs up forever my friend.
Hi Marco, thank you as I found it very interesting myself. thx
@@KidsFunScience Happy week my friend! You are welcome.
What type of thermometer used in this experiment?
Morning Rezaul Karim Sujon, Its a GoodCook Classic Candy / Deep Fry Thermometer, red
amzn.to/37gPpcV Thanks Ken
@@KidsFunScience Thank u....
Thank you! Wishing you all the success, сordial meetings with your loved ones!!!
Did you take the same water with you, I live in the UK and in my area we have a high lime content in our water (hard water), in areas with low ir no lime (soft water) it reacts differently. Drinks from concentrate, diluted with water taste different from either water.
Also is your heating element a similar power output (in watts) ?
Hey Jeff, All good things you point out. This was a simple fun experiment, as it took us so long to boil water in Lake Tahoe (high altitude), so I thought it would be fun to compare Lake Tahoe to my house (low altitude). I only ran one test and it was not in a control environment. This was in good fun, as I'm not a scientist and not trying to prove a theory.
Hi! I always look with interest and benefit for myself all your work👍😁
That is so interesting. I wonder if baking a cake at higher elevation takes longer. Thanks Ken!
Hi Michelle, yes it takes longer to bake also. At high altitudes:
Air pressure is lower, so foods take longer to bake. Temperatures and/or bake times may need to be increased. Liquids evaporate faster, so amounts of flour, sugar and liquids may need to be changed to prevent batter that is too moist, dry or gummy. Gases expand more, so doughs rise faster. Leavening agents (baking soda and baking powder) may need to be decreased. Doughs may need shorter rising times and may need to be “punched down” (deflated) twice during the rising process and it all depends on what altitude you are at. If you ever try let me know? thanks Ken
@@KidsFunScience Ok thanks!!
Like, excellent video
And this is why not everyone is a scientist.
This person used 2 different boiling pots, 2 different heating sources, 2 different water sources.
Totally wrong comparison Grandpa.
Good Morning Nisco Racing, You are correct, as I state in my description that I used different amount of water and pot sizes. We happen to be on vacation and it took so much longer to boil, so we timed it at our Air bnb, but can not steal the pot to test at home, just tried it at my house with what I had at home. But what you are saying if I had the same pot and amount of water the results would be different? Thanks