Water boils at sea level at a temperature of 100 degrees Celsius (212 degrees Fahrenheit). This boiling point can vary with atmospheric pressure; as elevation increases and pressure decreases, the boiling point of water lowers. For instance, at higher altitudes, such as in mountainous regions, water may boil at temperatures significantly below 100 degrees Celsius, which can affect cooking times and processes. Understanding the boiling point of water is essential in culinary arts, scientific experiments, and various industrial applications where precise temperature control is needed.