High Altitude Cooking Guide

Ever moved somewhere high up and found your recipes just don't work anymore?
At altitude, water boils below 100°C / 212°F, so pasta stays firm, pulses
stay hard, and eggs come out wrong even when you follow the recipe exactly.
AltiCook fixes that with one job done well.

Set your elevation once — automatically from your location, or type it in —
and AltiCook shows the real boiling point where you are, plus how much longer
to cook the foods that matter: eggs, pasta, rice, dried pulses, potatoes,
and slow-simmered meats. No more guessing why the recipe failed.

WHAT ALTITUDE CHANGES IN YOUR KITCHEN
• See the true boiling point at your elevation, in °C or °F
• Food-by-food cook-time adjustments, not vague rules of thumb
• A baking cheat sheet: how to tweak flour, sugar, liquid, raising agents and
oven temperature as you climb
• Save your home elevation and favourite foods for one-tap answers
• A widget keeps your elevation and boiling point on your Home Screen
• See the maths behind it: why the boiling point drops with elevation, a 9-step boiling point table from sea level to 5,000m, and the sources behind the numbers

BUILT FOR COOKING, NOT FOR FIDDLING
• Fast, single-purpose, and clutter-free
• Works fully offline — the science runs on your device, no account needed
• Switches between metric and imperial
• Great for anyone in the Alps, the Pyrenees, the Scottish Highlands, or just
cooking on a mountain trip

Boiling points and times are physics-based estimates to guide you. For meat
and food safety, always confirm doneness with a thermometer — AltiCook helps
you plan, it does not replace safe-temperature checks.