A pressure cooker cooks faster than boiling water because the temperature is higher. Group of answer choicesTrueFalse

Answer

True

Explanation

A pressure cooker operates by increasing the pressure inside the sealed pot. Under normal atmospheric conditions, water boils at 100 degrees Celsius (212 degrees Fahrenheit). However, when the pressure is increased, the boiling point of water also rises. This means that water inside a pressure cooker can exceed 100 degrees Celsius without boiling, allowing food to cook at a higher temperature.

Consequently, since cooking occurs at a higher temperature, the food cooks more quickly compared to traditional boiling methods. The elevated pressure and temperature facilitate faster cooking by enhancing the energy transfer to the food, effectively breaking down fibers and proteins more rapidly. This is the fundamental reason why pressure cookers significantly reduce cooking time compared to methods that rely on boiling at standard atmospheric pressure.