Food is cooked much faster in pressure cookers than in conventional methods. In pressure cooking, the boiling point of water is increased by building up pressure in a sealed vessel by not allowing the vapor to escape until it reaches a certain level, thus speeding up the cooking process.

Water boils at 100 degrees Celsius, as we all know. The boiling point of water depends directly on the atmospheric pressure. Therefore, water boils at much lower temperatures under low-pressure conditions and much higher temperatures under high-pressure conditions. The food is therefore undercooked under low-pressure conditions & overcooked under high-pressure conditions if normal utensils are used.

It is possible to indirectly raise the boiling point of water by allowing the pressure inside a pressure cooker to rise to a certain predetermined level. In the case of exceeding the preset pressure threshold, the pent up vapours are released to return the pressure to the reset level. Weights are placed over a value to manage this. Due to this, the pressure inside the pressure cooker is maintained at a predetermined level no matter what the atmospheric pressure is outside the pressure cooker.

Therefore, in commercial pressure cookers under constant pressure, the food is cooked at a higher temperature than the boiling point of water. The food is prepared properly in a small amount of time compared to a conventional utensil.

Cooking in a pressure cooker has few advantages:

• This pot allows you to cook food more quickly.
• You can also save energy by using pressure cooker.
• Food cooked in the pressure cooker is healthier to eat

Cooking has become easier and faster thanks to these pots. They can be purchased online or at local stores. Before purchasing a pressure cooker, find out about its quality.