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The Working Principle of the Pressure Cooker

Pressure cooker, also known as pressure pot. The advantage of using pressure cooker is not only the cooking time is short, but also the food tastes good, especially the meat which is not easy to cook becomes easy to be cooked and tastes good.


The principle of pressure cooker is very simple, because the boiling point of water is affected by air pressure. The higher the pressure, the higher the boiling point. In the high mountains and plateaus, the air pressure is less than 1 atm, and the water can boil under 100℃. The eggs cannot be cooked in ordinary pots. When the air pressure is greater than 1 atm, water will not boil until it is higher than 100℃. The pressure cooker is a common design principle. The pressure cooker seals the water very tightly. The steam generated by the evaporation of water cannot diffuse into the air. It can only be retained in the pressure cooker, which makes the air pressure inside the pressure cooker higher than one atmospheric pressure, and the water boils only when it is higher than 100℃. In this way, the environment of high temperature and high pressure is formed inside the pressure cooker, and the rice is easily cooked and quite soft. Of course, the pressure in the pressure cooker will not be unlimited, or it will explode.

Pressure Cooker