The principle of pressure cooker is very simple, because the boiling point of water is affected by the air pressure. The higher the air pressure, the higher the boiling point. On high mountains and plateaus, the air pressure is less than 1 standard atmospheric pressure, and the boiling point of water is lower than 100 ℃, so water can boil under 100 ℃. Eggs are not cooked with ordinary pots. When the air pressure is greater than 1 atmosphere, the water will not boil until the temperature is higher than 100 ℃. The commonly used pressure cooker is designed based on this principle.

Pressure cooker, also known as pressure cooker, pressure cooker. The advantage of using pressure cooker is that the cooking time is short, and the cooked food tastes good, especially the meat that is not easy to cook becomes easy to cook and tastes good. However, in the earliest days, the name of the pressure cooker was "Paping Pan", which was invented by a French doctor named Dennis Paping. Paping is not only a doctor, but also a physicist and mechanical engineer. Solid physical and mechanical theoretical knowledge is the reliable basis for his invention of pressure cooker.