Why is it advisable to use pressure cooker at higher altitudes for cooking?

Answer 1

There are some simple facts that will help you understand this one. First, a general rule is that the hotter the source is, the faster heat is transferred into food, and the faster it will cook. (The trick is not to burn the food on the outside.) Second, water in an open cooking vessel cannot get hotter than its boiling point, and the boiling point of water at altitude is lower than it is at sea level. The pressure cooker allows the pressurized water to achieve a higher temperature than it otherwise could, and this makes the device more useful for high altitude cooking.

Answer 2

at high altitudes atmospheric pressure is low .Subsequently the liquids will boil at low temperature in comparison with that at the sea level . As water boils at low temperatures the pressure cooker is used for cooking on hills

Answer 3

Though the outside pressure is less at higher altitudes, in the pressure cooker the pressure will be high. The boiling point depends on the pressure. Higher the pressure, higher the boiling point. Hence cooking becomes faster and easier.

Answer 4

Water only boils at 100 degrees Celsius at sea level. As you go up in height, the air pressure drops and water boils at a lower temperature. For every 1000 feet you go up the boiling point drops by 1 degrees Celsius. So at 3000 feet the boiling point is 97 degrees Celsius. This means that for every 3000 feet you climb it takes an extra 30 minutes to kook stuff in boiling water.

Thus at 18000 feet, high in the mountains, the water will only reach 82 degrees Celsius for it to boil - this is not rally hot enough to cook things properly.

A pressure cooker traps the steam in the pot and the weight on the outlet raises the pressure in the post, counteracting the drop in atmospheric pressure and allowing food to be cooked quicker again.

Answer 5

it is advised to use pressure cookers because it minimise the loss of energy

Answer 6

because at mountain pressure is very very less.so we need a pressure cooker there

Answer 7

Because the reduced air pressure at altitude means that food takes much longer to cook.