Question

why does a food cook faster in pressure cooker than open vessel with boiling water?
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Answer 1

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). ... Since less water or liquid has to be heated, the food reaches its cooking temperature faster.

Answer 2

Sorry I didn’t understand the question pls make it more clear..
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