Question

Pressure cooking is much faster than boiling.
Electricity can be produce from​

Answer 1

In a pressure cooker since the boiling point increases, the steam has greater thermal energy which it can transfer to the food and hence the cooking is faster.

Answer 2

Answer:

Food is cooked more quickly in a pressure cooker because at the higher pressure (1 bar/15 psi), the boiling point of water rises from 100 °C (212 °F) to 121 °C (250 °F). The hotter steam is able to transmit its thermal energy to the food at around 4 times the rate of conventional boiling.