how does altitude affect the boiling point of water
High-altitude cooking At sea level water boils at 100°C. For each 500 ft (~150 m) increase in elevation, the boiling point is lowered by 0.5°C. For 8,000 ft (~2500 m) elevation, water boils at 92°C. Boiling as a cooking method must be adjusted or alternatives applied. Vegetables and some starches will simply take longer to cook while rice and legumes (beans) need a pressure cooker. Pasta will need a pressure cooker.[1]
Dew point Given that all the other factors influencing humidity remain constant, at ground level the relative humidity rises as the temperature falls. This is because less vapor is needed to saturate the air, so vapor condenses as the temperature falls. In normal conditions, the dew point temperature will not be greater than the air temperature because relative humidity cannot exceed 100%.[4]