Ship cookers to Almaty, Bishkek or the Kyrgyz highlands and buyers call: "food won't cook." You refund — but the unit is fine. It's physics.
Above 1,500 m water boils near 95°C; above 3,000 m near 90°C. Lower boil = longer cooking, undercooked rice and stews, and a warranty claim you didn't earn. The fix is in the spec: higher wattage so the water recovers heat fast, a real boost mode for altitude, and a carton note that boiling temperature drops above 1,500 m — that one line stops the "defect" call before it starts. Induction helps too: around 90% of its energy reaches the pot, more than gas manages at altitude.
Right spec = fewer altitude returns, real reorder in mountain markets.
Selling into mountain markets?
Tell us your altitude and buyer type — we'll spec higher-wattage units with a boost mode and an altitude note on the carton, so the returns don't start.
