# Cooking is fast in a pressure cooker because

(a) food particles are effectively mashed
(b) water boils at higher temperature inside the pressure cooker
(c) food is cooked at constant volume
(d) loss of heat due to radiation is minimum

Toolbox:
• Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam to bombard and permeate the food. Thus, higher temperature water vapour (i.e., increased energy), which transfers heat more rapidly compared to dry air, cooks food very quickly.
Answer: water boils at higher temperature inside the pressure cooker
Food is cooked faster at higher temperature in a pressure cooker as water boils at a higher temperature inside the pressure cooker.