Junior Class 1 Answered

In a pressure cooker, water boils at about 120°C to 125°C due to increase in pressure, as the steam is not allowed to escape. The vapour pressure on the surface of the liquid inside the pressure cooker becomes nearly 1·75 times the atmospheric pressure. Thus, cooking of food in a pressure cooker becomes much easier and faster because the ingredients get sufficient heat energy before the water boils. Further, the cooked ingredients inside it is at a higher temperature.