why food is cooked faster in a pressure cooker than any other utensils?

Question

this is because the due to increase in the pressure the boiling point of the liquid increases and hence the food which is being cooked in the pressure cooker is ataining greater tempreture and hence the food is cooked in less time.

Answer 1

Yes. You are right. After reaching the boiling point, the water transforms into steam and the steam stored in the cooker enables the food cooking in less time. Steam more than that is needed is expelled out through the weight knob put on the lid.

Answer 2

Pressure cookers are locked-lid pots that are designed specifically to drastically make cooking experience more fun and to save more time in the process. Pressure cooking grains, meat cuts, legumes and other vegetables can be done in less than an hour, 70% faster than the usual cooking time using the typical cooking methods. Would you believe cooking your favorite soup and/or stews can now be done in about 15-20 minutes? Absolutely! With pressure cooking, food that is being cooked requires very little oversight and monitoring which give you more time to bond and talk to your husband and kids during dinner time. Pressure cooking – a method of cooking in which a special vessel changes (increase or decrease) the boiling temperature of the water or any other liquid ingredient inside the pot, cooking the food more faster than ever. Pressure cooking is accomplished with none other than pressure cooker. The pressure cooker makes pressure cooking possible as it seals through the pressure and steam bringing to the right boiling point appropriate for the dish being cooked; this will depend on the settings chosen by the user for electric pressure cookers and low-heat temperature for stove-top pressure cookers.

Answer 3

In a pressure cooker the pressure inside is higher than the normal atmospheric pressure. In an open pan water boils off at 100 degree Celsius. So the food items in boiling water gets heat at this temperature.

In a pressure cooker, at higher pressure, as the boiling point is higher, the temperature rises above 100 degree. Water is at a temperature above 100 degrees. Heat energy is transferred to the food item at a higher rate. That is more energy per second than at a lower temperature. So, energy required for cooking is received by the food item in less time. Hence cooking is faster.

Answer 4

Yes, you have yourself given the answer. Cooking is a kind of chemical change unlike drying which is a physical change. The speed of chemical change or reactions increases sharply as the temperature increases. As pressure of steam increases, its temperature also increases, hence cooking process is accelerated. That is why, pulses or 'daal' do not get cooked at high hill stations where the atmosphere pressure is low. But the same daal can be cooked easily in a pressure cooker.

Answer 5

Its actually the steam that does the trick i would think, that under pressure penetrates the food at high tempeture, effectivly increasing the surface area of the food significantly, allowing the heat transfer to occur much more effeciently at a higher tempeture. Low pressure steamers also are pretty quick.

Answer 6

Because boiling point of water comes down at higher pressure compared to normal atmospheric pressure. Secondly water vapour retains more heat energy generated by pressure and helps cooking faster.

Answer 7

Your answer is verry correct. Y do u want more answers.
There can not b a better xplanation.

Answer 8

in a cooker presser is more then the other container

Answer 9

this is the site for asking and answering but not to give your opinions
thank you

Answer 10

So,what you want to ask