Why does food cook faster in a pressure cooker?

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Team JKSSB Mock Tests · Accepted Answer

In an open vessel, water boils at 100°C, and extra heat merely creates steam rather than raising the temperature. A pressure cooker traps steam, increasing the internal pressure above atmospheric pressure. Increased pressure raises the boiling point of water (often to around 120°C). Cooking the food at this higher temperature significantly reduces cooking time.

Why does food cook faster in a pressure cooker? MCQ with Answer and Explanation

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