Cooker fun and water..

Interesting question how does cooker speed up cooking? T=PV/Nr thus pressure increases and t increases over boiling point.. speeds it a great idea!

However as water boils no of gas atoms N increases so doesn't T decrease..

It's a high Funda balance of phase theory based on molecular dynamics..

I am always curious about ice and anamolous expansion etc.. Though done before I hope to get a chance to research with changes..

So in pressure cooker P=nRT/V and as water boils n increased and P increases. As P increases, the boiling point increases as more water molecules are hitting surface. Thus boiling point slowly increases to pressure cycle and maybe reaches 150 degrees at 2 atmospheres average of build and release for faster cooking..