Food gets cooked in less time in a pressure cooker because
Food cooks faster in a pressure cooker because the high pressure inside increases the boiling point of water, raising the cooking temperature. This higher temperature accelerates the cooking process, reducing the time needed to cook the food.
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In a pressure cooker, the sealed environment traps steam, significantly increasing the pressure inside. This elevated pressure raises the boiling point of water from 100°C (212°F) to around 121°C (250°F). As the temperature of the boiling water rises due to the higher pressure, the cooking temperature also increases. Higher temperatures speed up the chemical reactions involved in cooking, thus reducing the overall cooking time. Additionally, the trapped steam helps transfer heat more efficiently to the food.
Unlike conventional cooking methods, the increased pressure and temperature combination in a pressure cooker allows food to cook much faster while retaining moisture, flavor, and nutrients more effectively. Therefore, the correct explanation is [C] The temperature of boiling water increases due to higher pressure, making the cooking process quicker and more efficient.