We don't want to beat this up, but when we specify the boiling point of water, it is understood to be at "standard pressure" so there is no confusion. Standard pressure per IUPAC is an absolute pressure of 100 kPa, or 14.504 psi. It's a bit more per NIST.
Because of the lower boiling point of water, cooking at high altitudes is an art; things cook differently. Anyone with some experience in the kitchen has seen a few recipes corrected for altitude. Pasta, rice and the like take a bit longer to cook at altitude because the boiling water isn't as hot as the boiling water at sea level. It's that lower pressure thing at work. If you were cooking in, say, Denver, Colorado, you'd notice a difference. Denver has the Mile-High City for a nickname because it's official elevation is 5280 feet.
If you've never seen the demonstration showing warm water boiling when the container it is placed in has the air pumped out of it to lower the pressure, you need to check it out. YouTube has vids, and a link to one of them is below.
Aggie80