Physics
Pressure Cooker cooks faster because
Boiling point decreases with rise of pressure
It cooks the food at low pressure
Higher temperature is attained for cooking
The material of the cooker is a good conductor
Higher temperature is attained for cooking
Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100ยฐC (212ยฐF) to 121ยฐC (250ยฐF). Since less water or liquid has to be heated, the food reaches its cooking temperature faster.
Higher temperature is attained for cooking Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100ยฐC (212ยฐF) to 121ยฐC (250ยฐF). Since less water or liquid has to be heated, the food reaches its cooking temperature faster.
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