Foods cook faster when placed in a pressure cooker. This is because the pressure on the surface of the water higher than is the atmospheric pressure, and the boiling point of water (higher than, lower than, or the same as) is normal.

Food cooks faster when placed in a pressure cooker. This is because the pressure on the surface of the water is (higher) the atmospheric pressure, and the boiling point of water is (lower than) normal.

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