Question

In a pressure cooker, the pressure inside increases and hence the boiling point of water decreases thereby food cooks faster.

• A. true
• B. false

Answer 1

True. Boiling point decreases by increasing pressure. Same principle is used in pressure cooker. By decreasing boiling point, water evaporates in less time and food cooks faster.

The pressure inside the pressure cooker increases which also increases the boiling point of water . Thus more amount of heat is required to reach the boiling point temperature which helps in cooking food in less time.