The boiling point of water at sea level is 100 degrees Celsius (212 degrees Fahrenheit). This temperature is based on standard atmospheric pressure, which is 1 atmosphere (atm). At this boiling point, water undergoes a phase change from liquid to gas, producing steam. At higher altitudes, such as in mountainous regions, the boiling point decreases due to lower air pressure, leading to differences in cooking and other processes that involve boiling water. This boiling point is a fundamental characteristic of water, which plays a significant role in various scientific and cooking applications.