The answer is 1. Higher than…. 1. Higher than. A pressure cooker works by increasing the boiling point of water in the cooker by increasing the pressure inside the cooker. As the heating continues, and the air in the cooker expands without escape, the pressure builds up in the cooker. The high pressure increases the boiling point of water hence raising the temperatures of the water before turning to steam. This cooks the food faster.
Foods cook faster when placed in a pressure cooker. This is because the pressure on the surface of the water is higher than the atmospheric pressure, and the boiling point of water is higher than normal.
Atmospheric pressure may be defined as the force applied on a surface by the air above it as gravity pulls it to Earth. It is usually measured with the help of an instrument known as a Barometer.
A pressure cooker cooks the foods by the utilization of the principle that increases the boiling point of water in the cooker via increasing the pressure inside the cooker.
With the increase of temperature, the pressure of the cooker gradually rises and hence the boiling point also rises. This allows the food to cook faster.
Therefore, it is well described above.
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