Question:

Cooking is fast in a pressure cooker, because

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High Pressure = High Boiling Point = Faster Cooking.
Updated On: Apr 10, 2026
  • food particles are effectively smashed
  • water boils at higher temperature inside the pressure cooker
  • food is cooked at constant volume
  • loss of heat due to radiation is minimum
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The Correct Option is B

Solution and Explanation

Step 1: Concept
The boiling point of a liquid increases with an increase in external pressure.
Step 2: Mechanism

Inside a pressure cooker, the steam is trapped, which significantly increases the internal pressure.
Step 3: Effect

This high pressure raises the boiling point of water above $100^{\circ}C$, allowing the food to cook at a higher temperature.
Step 4: Conclusion

The higher temperature speeds up the chemical and physical changes required for cooking.
Final Answer: (b)
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