Food gets cooked in less time in a pressure cooker, because

Option C: Food gets cooked in less time in a pressure cooker because high pressure increases the temperature of boiling water. When water boils under high pressure inside the pressure cooker, its boiling point rises above the normal 100°C (212°F). This elevated temperature speeds up the cooking process significantly. As the pressure cooker’s sealed environment traps steam generated from boiling water, it creates high pressure, forcing the water to reach temperatures higher than its normal boiling point. These increased temperatures facilitate faster cooking by effectively transferring heat energy to the food inside. The higher temperature and pressure inside the pressure cooker also help break down tough fibers in foods like meats, resulting in tender and flavorful dishes in a shorter time. Option A is incorrect because high pressure raises, rather than reduces, the temperature of boiling water. Option B is inaccurate; although the sealed environment prevents air from entering or escaping, the main factor for faster cooking is the increased temperature due to high pressure. Option D is also incorrect; while reduced evaporation does occur in a pressure cooker, it’s not the primary reason for faster cooking. Therefore, the correct explanation is option C, as high pressure increases the temperature of boiling water, leading to quicker cooking times in a pressure cooker.