Pressure cooker working principle
The principle of the pressure cooker is simple because the boiling point of water is affected by air pressure, and the higher the air pressure, the higher the boiling point.
In high mountains and plateaus, where air pressure is less than 1 atmosphere and water can boil at less than 100℃, eggs can't be cooked with ordinary cookware.At atmospheric pressure greater than one atmosphere, water will not boil until it is above 100℃. The commonly used pressure cooker is designed to take advantage of this principle. The pressure cooker closes the internal water reservoir so that the water vapor produced by the evaporation of the water cannot be released. Diffusion into the air, which can only be retained within the pressure cooker, makes the pressure inside the cooker higher than one atmosphere, which causes the water to boil only when it is higher than 100℃. Thus a high temperature and pressure environment are formed inside the pressure cooker, which makes it easy to cook rice quickly, and quite crunchy. Of course, the pressure inside the pressure cooker won't be unlimited, or it will explode.
In terms of energy:
It is divided into two kind, ordinary energy pressure cookers and electric pressure cookers. Now high-grade ordinary energy pressure cooker working pressure up to 130KPa, electric pressure cooker at present the highest working pressure for the 80KPa.
In terms of the raw materials:
It is generally divided into aluminum and stainless steel. Aluminum alloy more affordable, surface oxidation layer to avoid damage, poor strength of the pot body, the rapid cooling of cold water available; stainless steel corrosion resistance, pot body Better strength.
In terms of capacity specifications:
There are generally 18, 20, 22, 24, 26 cm several models. But from the thermal efficiency, you can pick a bigger one that is appropriate. And you can also check for more details about China pressure cooker.