Pressure cookers heat food quickly because the internal steam pressure from the boiling liquid causes saturated steam to bombard and permeate the food. Thus, higher temperature water vapour, which transfers heat more rapidly compared to dry air, cooks food very quickly. They also greatly reduce the amount of energy used to cook a dish as the water is not boiling for a long period, once the target temperature is reached the only lost heat is through the surface of the pot or any venting that occurs. It is the most energy-efficient method of cooking.
Pressure cooking allows food to be cooked with greater humidity and higher temperatures than possible with conventional boiling or steaming methods.
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