"how many degrees makes water boil?"
0.6s
Add to Favorites
Cozy Upvote
Share
Export
Water boils at 100 °C (212 °F) at sea level under standard atmospheric pressure, but the temperature changes with altitude and pressure.
Quick Facts
- Standard boiling point: **100 °C / 212 °F** at 1 atm.
- Higher elevations → lower boiling temperature (e.g., ~94 °C in Denver).
- Increased pressure (e.g., pressure cooker) → higher boiling temperature.
AI Consensus
Models Agreed
- Both models state the standard boiling point is 100 °C (212 °F) at sea level.
- Both note that altitude lowers the boiling temperature.
How Many Degrees Makes Water Boil?
Standard Boiling Point
- At sea level (1 atm pressure), pure water reaches a boiling point of 100 °C (212 °F)12.
- This value is the reference used in most textbooks, recipes, and scientific calculations.
Why the Temperature Can Vary
| Factor | Effect on Boiling Point | Typical Example |
|---|---|---|
| Altitude | Lower atmospheric pressure → water boils at a lower temperature | In Denver (≈1,600 m), water boils around 94 °C (202 °F)6 |
| Pressure | Higher pressure → water needs more heat to boil | In a pressure cooker (≈2 atm), water can boil at ~120 °C (248 °F) |
| Purity & Dissolved Solutes | Adding solutes (e.g., salt) raises the boiling point slightly (boiling point elevation) | Not usually relevant for everyday boiling |
Minor Scientific Nuances
- Precise measurements give a boiling point of 99.97 °C (211.95 °F) at 1 atm, but the difference is negligible for most practical purposes2.
- The boiling point is defined as the temperature where the vapor pressure of the liquid equals the surrounding atmospheric pressure.
Quick Takeaway
- For most everyday situations, use 100 °C (212 °F) as the boiling temperature of water at sea level. Adjust downward if you are at high altitude or upward if you are using a pressurized vessel.
Practical Tips
- Check altitude: If you live above 1,000 m, expect a lower boiling temperature.
- Use a pressure cooker: You can achieve higher cooking temperatures, which can reduce cooking times.
- Measure with a thermometer: For precise cooking or scientific work, verify the temperature rather than relying solely on the “boiling” visual cue.
References (inline citations above)