Why does it take longer to cook Oodles of Noodles soup on top of Mt. Everest than at sea level?

To add to the previous post, when we cook food the
importance of placing it in boiling water lies in the fact that food absorbs heat from
water. By convection, water is able to transfer the heat from the flame in the stove or
the hot plate to the food.

If water were to start boiling
at a lower temperature the heat that is transferred to food is very less. First, the
water does not reach a high enough temperature before it starts to boil and secondly as
the boiling water absorbs a part of the heat to get converted to steam and escape there
is very little heat left for the food to cook in. This is reason behind the use of
pressure cookers. They allow the pressure to rise inside the container which in addition
to keeping the hot steam inside also increases the boiling point of water making the
water as well as the steam to have a lot of heat. This is transferred to the food and it
cooks faster.

People living at high altitudes are
encouraged to use pressure cookers to cook their food and save the valuable fuel they
have.

What you have to keep in mind is that just the fact
that the water is boiling doesn't make it appropriate for the noodles to cook in, the
water needs to be at a high enough temperature and be able to transfer the required
amount of heat to the noodles for them to cook.