Question

The vegetables are cooked better and faster in a pressure cooker
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Answer 1

Answer:

Because under pressure, the heat builds faster and maintains temperature better, so cooking time is reduced. ... The increased pressure inside the cooker increases the boiling point of water above 100°C so more cooking is done before the water actually starts to boil. So ultimately food is cooked faster

Answer 2

Answer:

HERE IS IT

Explanation:

This is because the trapped steam increases atomspheric pressure inside the cooker. At that pressure, boiling point of water is increased and this higher temperature cooks food faster.