Question

Can you explain the thermodynamics involved in cooking food using a pressure cooker?

Answer 1

In a pressure cooker, food cooks faster because the pressure inside the cooker becomes greater than atmospheric pressure.

As the cooker is heated, water changes into steam. Since the steam cannot escape freely, the pressure inside increases. An increase in pressure raises the boiling point of water above 100°C.

Therefore, the food is cooked at a higher temperature. At this higher temperature, heat is transferred to the food more rapidly, so cooking takes less time.

Thus, a pressure cooker works mainly on the thermodynamic relation between pressure, boiling point and temperature.