Question

Why is food cooked takes less time in a pressure cooker?

• A. Pressure decreases inside the cooker
• B. Pressure remains same inside the cooker
• C. Pressure increases inside the cooker which increases boiling point of water
• D. Pressure increases inside the cooker which decreases boiling point of water

Answer 1

The correct option is

A

Pressure increases inside the cooker which increases boiling point of water

The boiling point of water decreases with a decrease in pressure and increases with an increase in pressure. Food is cooked in less time in a pressure cooker because the pressure increases inside the cooker which also increases the boiling point of water. More heat is required to reach the boiling point which is sufficient to cook food in reduced time.

The increase in the pressure inside the cooker, According to Gay-Lussac's law pressure is directly proportional to temperature. And hence increase in temperature results in decreasing cooking time.