Why food is cooked more quickly in pressure cooker then a covered pot?

Here's why food cooks faster in a pressure cooker compared to a covered pot:

1. Increased Pressure:

* Boiling Point: In a pressure cooker, the lid seals tightly, trapping steam and building up pressure. This pressure significantly increases the boiling point of water (usually around 250°F / 121°C), compared to the standard 212°F / 100°C at sea level.

* Higher Temperature: Since the boiling point is higher, the water inside the pressure cooker reaches a much higher temperature than in a regular pot. This higher temperature allows for faster cooking.

2. Enhanced Heat Transfer:

* Convection: The increased pressure within the pressure cooker causes vigorous steam circulation, which creates a powerful convection current. This circulating steam carries heat more effectively throughout the cooker, ensuring that food heats up evenly and quickly.

3. Reduced Evaporation:

* Trapped Moisture: The sealed lid prevents moisture from escaping, which means food cooks in its own steam. This significantly reduces evaporation and helps to retain nutrients and flavor.

4. Smaller Volume:

* Faster Heating: Pressure cookers typically have a smaller volume than traditional pots. This allows for faster heating and less energy consumption.

In Summary:

The combination of higher cooking temperatures, enhanced heat transfer, and reduced evaporation all contribute to the faster cooking times achieved in a pressure cooker. While a covered pot does trap some moisture, it doesn't create the same level of pressure and heat necessary for rapid cooking.