# A pressure cooker reduces cooking time for food because Option 1) Heat is more evenly distributed in the cooking space Option 2) Boiling point of water involved in cooking is increased Option 3) The higher pressure inside the cooker crushes the food material Option 4) cooking involves chemical changes helped by a rise in temperature.

As we learned in

Gay Lussac’s Law -

This gives Pressure-Temperature Relationship as

$\frac{P_{1}}{T_{1}}= \frac{P_{2}}{T_{2}}$

means According to Gay Lussac's law, at a constant pressure of a given mass of a gas is directly proportional to the absolute temperature of the gas. Hence, on increasing pressure, the temperature is also increased.

Thus in pressure cookers due to an increase in pressure the boiling point of water involved in cooking is also increased.

i.e

The increased pressure inside the cooker increases the boiling point of water above $100^0$C so more cooking is done before the water actually starts to boil. So ultimately food is cooked faster.

so the correct answer is option B.

i.e Boiling point of water involved in cooking is increased

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