Why does food cook faster in a pressure cooker than in an open pot?
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A pressure cooker is a closed vessel. When water is heated in it, pressure of water vapour above the water surface increases, so boiling point of water rises(since a liquid boils when its vapour pressure becomes equal to the pressure above its surface) above 100°C. It means, the same mass of water contains more amount of heat. As a result, the food is cooked faster in a pressure cooker.