Why do pressure cookers cook food faster? The answer is pressure! Whenever there is high pressure, heat forms. This only happens if the pressure is contained in a single container, like in a pressure cooker. Since there is a lot of pressure in the cooker because of the water vapor, the food gets heated up faster and gets heated up more. The temperature is a saucepan or skillet takes time to rise from room temperature to 212° F or 100° C. I chose this temperature because that is the boiling point of water, when the water turns from a liquid to a gas. The cookers heat up faster and have a more powerful heat to cook the food faster!
