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]
Inch of water It is defined as the pressure exerted by a column of water of 1 inch in height at defined conditions. At a temperature of 4 °C (39.2 °F) pure water has its highest density (1000 kg/m3). At that temperature and assuming the standard acceleration of gravity, 1 inAq is approximately 249.082 pascals.[2]