{"id":88841,"date":"2025-06-01T07:23:17","date_gmt":"2025-06-01T07:23:17","guid":{"rendered":"https:\/\/exam.pscnotes.com\/mcq\/?p=88841"},"modified":"2025-06-01T07:23:17","modified_gmt":"2025-06-01T07:23:17","slug":"a-pressure-cooker-cooks-food-faster-by","status":"publish","type":"post","link":"https:\/\/exam.pscnotes.com\/mcq\/a-pressure-cooker-cooks-food-faster-by\/","title":{"rendered":"A pressure cooker cooks food faster by"},"content":{"rendered":"

A pressure cooker cooks food faster by<\/p>\n

[amp_mcq option1=”increasing the boiling point of water” option2=”decreasing the boiling point of water” option3=”increasing the melting point of water” option4=”decreasing the melting point of water” correct=”option1″]<\/p>\n

\n
\n
This question was previously asked in<\/div>\n
UPSC NDA-2 – 2022<\/div>\n<\/div>\n
Download PDF<\/a>Attempt Online<\/a><\/div>\n<\/div>\n
\nA pressure cooker works by sealing the cooking pot tightly, which prevents steam from escaping. As water heats up, it turns into steam, increasing the pressure inside the cooker. According to the relationship between pressure and boiling point, increasing the pressure on a liquid increases its boiling point.
\n<\/section>\n
\nBy increasing the pressure inside, the boiling point of water is raised from 100\u00b0C (at standard atmospheric pressure) to a higher temperature, typically around 120-125\u00b0C. Food cooks faster at these higher temperatures.
\n<\/section>\n
\nConversely, at high altitudes where atmospheric pressure is lower, water boils at temperatures below 100\u00b0C, which means food takes longer to cook compared to cooking at sea level. Pressure cookers counteract this effect or speed up cooking at any altitude by artificially increasing the pressure and thus the boiling point.
\n<\/section>\n","protected":false},"excerpt":{"rendered":"

A pressure cooker cooks food faster by [amp_mcq option1=”increasing the boiling point of water” option2=”decreasing the boiling point of water” option3=”increasing the melting point of water” option4=”decreasing the melting point of water” correct=”option1″] This question was previously asked in UPSC NDA-2 – 2022 Download PDFAttempt Online A pressure cooker works by sealing the cooking pot … <\/p>\n

Detailed SolutionA pressure cooker cooks food faster by<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1094],"tags":[1108,1130,1128],"class_list":["post-88841","post","type-post","status-publish","format-standard","hentry","category-upsc-nda-2","tag-1108","tag-heat-and-thermodynamics","tag-physics","no-featured-image-padding"],"yoast_head":"\nA pressure cooker cooks food faster by<\/title>\n<meta name=\"description\" content=\"A pressure cooker works by sealing the cooking pot tightly, which prevents steam from escaping. As water heats up, it turns into steam, increasing the pressure inside the cooker. According to the relationship between pressure and boiling point, increasing the pressure on a liquid increases its boiling point. By increasing the pressure inside, the boiling point of water is raised from 100\u00b0C (at standard atmospheric pressure) to a higher temperature, typically around 120-125\u00b0C. Food cooks faster at these higher temperatures.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/exam.pscnotes.com\/mcq\/a-pressure-cooker-cooks-food-faster-by\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"A pressure cooker cooks food faster by\" \/>\n<meta property=\"og:description\" content=\"A pressure cooker works by sealing the cooking pot tightly, which prevents steam from escaping. As water heats up, it turns into steam, increasing the pressure inside the cooker. According to the relationship between pressure and boiling point, increasing the pressure on a liquid increases its boiling point. By increasing the pressure inside, the boiling point of water is raised from 100\u00b0C (at standard atmospheric pressure) to a higher temperature, typically around 120-125\u00b0C. 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As water heats up, it turns into steam, increasing the pressure inside the cooker. According to the relationship between pressure and boiling point, increasing the pressure on a liquid increases its boiling point. By increasing the pressure inside, the boiling point of water is raised from 100\u00b0C (at standard atmospheric pressure) to a higher temperature, typically around 120-125\u00b0C. 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