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why does food cooks faster on pressure cooker?

Water boils at higher temperature under pressure so your food cooks at a higher temperature. pressure cookerare more common in the mountains where elevation is higher. At higher elevations, atmospheric pressure is lower and therefore water boils are lower temperatures. In order to make up for that difference, people use pressure cookers.

This higher temperature is why it is so important to let a pressure cooker cool and take caution when opening it. Pressure cookers are able to reach significantly higher temperatures which can cause serious injury if the pot opened when it is still too hot........

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A pressure cooker cooks food faster because under pressure the temperature is increased to a higher point than the 2120 boiling point of water in an open container

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ice is the solid stae of water.it has moremore volume for the same mass.

so for water too increase of pressure doesn't favour expansion and hence boiling point increases.

the boiling point of a liquid increases with external pressure

in a pressure cooker water is subjected to heating in a closed vessel in a confined space.the steam generated in fixed volume increases the pressure beyond normal pressure

since pressure is more the boiling point of liquid rises beyond 100 degrees C and food gets cooked faster.

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A pressure cooker cooks food faster because under pressure the temperature is increased to a higher point than the 2120 boiling point of water in an open container.


Pressure cooking is the process of cooking food, using water or other cooking liquid, in a sealed vessel (known as a pressure cooker) that does not permit air or liquids to escape below a pre-set pressure. Pressure cooking allows food to be cooked with greater humidity and higher temperatures than possible with conventional boiling or steaming methods. In an ordinary non-pressurised cooking vessel, the boiling point of water is 100 °C (212 °F) at standard pressure; the temperature of food is limited by the boiling point of water because excess heat causes boiling water to vaporize into steam. In a sealed pressure cooker, the boiling point of water increases as the pressure rises, resulting in superheated water. At a pressure of 15 psi (103 kPa) above atmospheric pressure, water in a pressure cooker can reach a temperature of up to 121 °C (250 °F).
 

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Food can be cooked faster in a pressure cooker because the boiling point of water rises with pressure. The boiling point can rise up to about 121ÂC because the cooker has a controlled vent at a particular pressure above atmospheric pressure.

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Food takes less time to cook in a pressure cooker aspressure cooker increases pressure and thus the boiling point of water increases than the normal boiling point of water.

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As we all know that due to high temperature diffusion faster takes place.So by this we can understand that on pressure cooker present of more heat will be there.That is why food cooks faster on pressure cooker.
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It sucks
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Bcoz it sucls
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It fucks
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Pressure cookers cook meals up to 70% faster than conventional methods. That seriously makes it not only a must-have for women who work all day and work-at-home moms, but for students as well.

A pressure cooker works on a simple principle: Steam pressure. A sealed pot, with a lot of steam inside, builds up high pressure, which helps food cook faster.

A pressure cooker is a sealed pot with a valve that controls the steam pressure inside. As the pot heats up, the liquid inside forms steam, which raises the pressure in the pot. This high pressure steam has two major effects:

Raises the boiling point of the water in the pot. When cooking something wet, like a stew or steamed vegetables, the heat of your cooking is limited to the boiling point of water (100°C). But with the steam's pressure now the boiling point can get as high as 138°C. This higher heat helps the food to cook faster.
Raises the pressure, forcing liquid into the food. The high pressure also helps force liquid and moisture into the food quickly, which helps it cook faster and also helps certain foods, like tough meat, get very tender very quickly.

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