Why does food get cold faster in some locales than others?
I live in a dry climate at 7,000 feet where we experience a true four seasons. The temperature range can be vast from below 0 degrees farenheit to the high 90s and sometimes over 100.
I've noticed that regardless of the time of year, that food gets cold faster in my locale than in humid, lower elevation locales. This is true whether eating indoors with the furnace on or the air conditioner off, or when grilling outdoors.
Is this true only in my imagination, or is there a scientific explanation for it?
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