Molecular air pressure plays a role in determining the boiling point of water. Heat and pressure are related as more pressure results in more generated heat. A gas under pressure will produce more heat (as most aerosol canisters state: CONTENTS UNDER PRESSURE, DO NOT STORE AT TEMPERATURES ABOVE xdegrees) and more heat will induce more pressure.
This is crucial in developing recipes for various food products. Pressure and temperature waltz an ever-entwining dance. A recipe at the New York, NY. Level does not relate to the recipe for the same food product at the Boulder, CO. level. Because their atmospheric pressures are very disjointed.
Lets look at some specific data points that we have on the boiling points of water at several elevations.
Degrees F. Altitude in Feet. Location..
210 - 1000 - Phoenix
208 - 1,900 - Spokane
206 - 2,900 - Boise, Idaho
204 - 4,100 - Helena, Mont.
201.5 - 5,300 - Denver, Col
199 - 7,000 - Santa Fe, N.M.
186 - 14,000 - Pikes Peak
It seems as though the boiling point of water decreases as the elevation (altitude) increases.