So i've noticed this very small strange problem in Switzerland and i've just thought maybe there are some scientists on here who can explain why my boiled water doesn't produce steam for as long as it did back home.

I used the old, bowl of boiled water, lump of vicks and towel over the head trick to clear my blocked sinuses earlier this year, and noticed that the water only steamed for about 5 minutes, but it was still hot. Back at home this would steam for a good 15 minutes.

I've also noticed that my cups of tea don't steam as much as they did at home. Anyone able to explain this incidental phenomena?

I'm prediciting it's something to do with the altitude...

You may be more likely to get a reply to this in the Food section BUT I believe it does have to do with not only the elevation itself but also the humidity level in the air.

You and Peg A, both correct.

Water boils at 100 degrees Celsius at sea level, but at lower temperatures as elevation increases. Lower temperature, less water vapour (it's actually not steam, to be technical).

Theoretically, I would assume that lower air humidity would result in more rapid "absorption" of water vapour into the air, therefore less lingering time.

Typo apart, I'm referring this thread to Dougal's Breakfast's pedantry corner for illegal use of the plural.