In a pressure cooker, food cooks faster because: MCQ with Answer and Explanation

Pressure cooker seals steam, increasing internal pressure above atmospheric. Higher pressure raises water's boiling point (above 100°C), allowing food to cook at higher temperature, speeding up chemical reactions. Option A is vague; C and D are secondary effects. Memory tip: 'Higher pressure ⇒ higher boiling point ⇒ faster cooking'. This daily-life physics question tests application of pressure-temperature relationship in liquids, frequently appearing in competitive exams. Always recall that phase change temperatures depend on pressure (e.g., water boils below 100°C on mountains).