Question

A pressure cooker reduces cooking time for food because
(a) heat is more evenly distributed in the cooking space
(b) boiling point of water involved in cooking is increased
(c) the higher pressure inside the cooker crushes the food material
(d) cooking involves chemical changes helped by a rise in temperature.

Answer 1

(b) According to Gay Lussac's law, at constant pressure of a given mass of a gas is directly proportional to the absolute temperature of the gas.
Hence, on increasing pressure, the temperature is also increased. Thus in pressure cooker due to increase in pressure the boiling point of water involved in cooking is also increased.