What Is The Functionality Of A Pressure Cooker?

The boiling point of a liquid depends on the external pressure. When the atmospheric pressure is 76 cm on mercury, water boils at 100°C. But when the pressure is increased, the boiling point of water is raised. For example, at a pressure of two atmospheres, water boils at 120°C. In a pressure cooker, water boils at temperature higher than 100°C due to increased pressure. The increased boiling temperature allows water to hold more heat which cooks food faster. The ideal pressure cooker used for household purpose may entail a gauge pressure of approximately 103 kilopascals (KPa) which is near about 15 pounds per square inch (psi).

At higher altitudes, atmospheric pressure is reduced. This lowers the boiling point of water and food takes much longer time to cook. Thus a pressure cooker becomes more essential for cooking on hill stations.