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How does a pressure cooker work?

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To know how a pressure cooker works you must know the physics behind it. The boiling point of water is 100°C. When boiling with in a pot with no cap, no matter how much you heat, it will never go past the temperature of 100°C because of evaporation. Also the vaporized steam is the same temperature of the boiling water. So when you cook with a pot of water this time with a sealed cap, as you try to add more heat by increasing the temp., all that will happen is that the vapor will try to escape but because it is a sealed environment it will not be able to escape resulting in the build up of pressure (or force/area). The temperature and pressure will have a direct proportional relationship so as one increase so does the other. Also steam has 6 times the heat potential when it condenses (changes from gas to liquid state of matter) on a cold food product. The build up of pressure and heat potential are two factors which enable pressure cookers to cook foods faster and more efficiently.

In pressure cooker the pressure develops inside the vessel as time goes on. As pressure increases the boiling point of water also increases. Food inside the pressure cooker cooked very fast because of high boiling temperature, means the food is not cooked at 100 C but much higher temperature than 100 C.
Rapid S

Pressure cookers generally operate at 15psi (~760mmHg) above atmospheric pressure. Since atmospheric pressure is 14.7 psi, the pressure within the cooker is about double the atmospheric pressure. Once the operating pressure is attained, the temperature in the pot stabilizes at the boiling point for water at that pressure, which is about 120 C (248 F) at 2 atmospheres of pressure. Further temperature increase is prevented since the pressure is stabilized by the constant venting of steam from the cooking vessel.

If the temperature is raised by only 20 C above open pot boiling, why is the cooking time so much faster? The answer is that cooking results from chemical reactions in the food, and the rate at which all chemical reactions occur depends on the temperature. The temperature dependence of reactions is variable, but a rough rule of thumb is that the rate will double for every 10 C increase in temperature. Therefore the reactions that occur during cooking will occur roughly 4 times faster in a pressure cooker at 120 C, and the food will cook in one quarter of the time.
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What is a pressure cooker?

A pressure cooker is a cooking vessel that is enclosed with a lid that seals to the pan with a rubber gasket, which cooks at a pressure that is higher than the atmospheric pre

How a pressure cooker works?

A pressure cooker works on the vaporization principle. pressure builds up inside the cooker as the water inside it boils. it produces steam, which causes the temperature ins

What uses does a pressure cooker have?

    It provides faster cooking of foods. The increased pressure and holding that higher pressure allows the water to rise to a higher temperature before biling out as

Working principle of pressure cooker?

the boiling point increases with increase in pressure

How do pressure cookers work?

Pressure cookers work by sealing in all the gasses. The water in the pressure cooker will boil and fill the container with water vapor. The added water vapor increases the pre

What is pressure cooker?

A pressure cooker is an enclosed cooking vessel -- with a lid that seals to the pan with a rubber gasket that cooks at a pressure that is higher than the atmospheric pressure.

What is the highest temperature on a pressure cooker?

Depends on the set pressure.

How do you maintain pressure cooker?

Keep it scrupulously clean and don't let the gasket dry out.

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The retort

How do you clean a presto pressure cooker?

one thing you could do is get a some dish washing soap and a dish towel and clean or putt some dish washing liquid and water and let it soak

What gas law could apply to how pressure cooker works?

Boiling point = temperature where the vapour pressure is equal to the pressure of the atmosphere above the liquid. When you have a pressure cooker, the pressure above the wate

Why is it easier to cook in a pressure cooker?

The universal gas law states that (pressure * volume/temperature) of a gas is a constant. Hence, if the volume stays the same (as in a pressure cooker), the air in the cooker

How do pressure cookers intrinsically work?

Pressure cooking works by using steam to cook food. During pressure cooking liquid is sealed inside an air tight cooking pot. As the temperature rises inside the cooking pot t

How exactly do pressure cookers work?

Pressure cookers, as it says on the tin, use pressure to cook. The sealer container does not allow air or liquid to escape, except below some preset pressure. As the pressure

What is the pressure created in a pressure cooker?

Steam. When the lid of a pressure cooker is locked down the pot and contents are an air tight or steam tight system. As heat is applied to the pot , water in the pot is conver

Will a 220V 60Hz pressure rice cooker work on a 220V 50Hz?

Most likely, yes. Most devices has been manufactured with an idea that they will be used in areas where the supply power frequency is 50 or 60Hz.