A pressure cooker boils water while keeping the container under high pressure. Why do pressure cookers cook food faster than boiling it on an open stove?
As we see everywhere is Physics and so does inside a pressure cooker also. A pressure cooker boils water while keeping the container under high pressure. Cooking generally involves raising the temperature of food until chemical reactions take place. Those reactions usually happen faster at higher temperatures. Inside the tightly sealed pressure cooker, the water is heated and eventually boils into steam. Since the steam cannot escape, it collects above the food or in other words the trapped steam increases the atmospheric pressure inside the cooker. All those trapped water molecules increase the pressure inside the cooker.
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