Because the boiling point of water is affected by air pressure, the higher the air pressure, the higher the boiling point.
On mountains and plateaus, the air pressure is lower than 1 atmospheric pressure, and water can boil below 100℃. Eggs are not cooked in ordinary pots and pans.
When the air pressure is greater than 1 atmospheric pressure, water will boil only when it is higher than 100℃.
The pressure cooker commonly used by people is designed by using this principle.
The water in the pressure cooker is closed tightly, so the water vapor generated by water evaporation can't diffuse into the air, and only stays in the pressure cooker, which makes the pressure in the pressure cooker higher than 1 atmospheric pressure, and also makes the water boil above 100℃, thus forming a high-temperature and high-pressure environment in the pressure cooker, and the rice is easy to cook quickly and is quite crisp.
Electric pressure cooker is an upgraded product of traditional pressure cooker and rice cooker. It combines the advantages of pressure cooker and rice cooker, and adopts new technologies and structures such as elastic pressure control, dynamic sealing, external rotating cover, electric switch with adjustable displacement, fully sealed cooking, continuous pressure adjustment, etc., which completely solves the safety problem of pressure cooker and relieves the potential safety hazard that ordinary pressure cookers have plagued consumers for many years. Its thermal efficiency is over 80%, saving time and electricity (more than 30% than ordinary rice cookers).
The electric pressure cooker is indeed a practical cooking appliance.
It has incomparable advantages over other cookers, can meet all kinds of cooking needs, and can realize all kinds of cooking methods quickly, safely and automatically. Its characteristics of energy saving and nutrition are the direction pursued by modern people.