Food gets cooked faster in a pressure cooker because
Detailed Explanation:
In a pressure cooker, the sealed environment increases internal pressure, which raises the boiling point of water above the normal 100°C (at atmospheric pressure). Water boils at a higher temperature (~120°C), transferring more heat energy to food, cooking it faster.
Options 1 and 3 incorrectly state boiling occurs at low temperature, while option 4 wrongly claims low pressure inside the cooker.
Therefore, water boils at high temperature due to high pressure, making Option 2 the correct answer.
Question 4 of 5 Heat and Thermodynamics
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