Yes, you are correct that both a pressure cooker and a regular cooking pot trap steam during the cooking process. However, there are some key differences between the two that make a pressure cooker more effective at cooking food faster.
Sealed vs. Unsealed: The primary distinction is that a pressure cooker is designed to be completely sealed, while a regular cooking pot typically has a lid that allows some steam to escape. In a pressure cooker, the steam generated during cooking cannot escape easily, so it builds up pressure inside the pot.
Higher Pressure: By trapping the steam and not allowing it to escape, the pressure inside a pressure cooker increases significantly compared to a regular cooking pot. The increased pressure raises the boiling point of water, which means the food inside the pressure cooker cooks at a higher temperature than in an open pot. This higher cooking temperature results in faster cooking times.
More Efficient Heat Transfer: The increased pressure in the pressure cooker also enhances heat transfer to the food, as the trapped steam surrounds the food from all directions, ensuring more even and rapid cooking.
Retained Moisture: Because the steam is trapped inside the pressure cooker, the moisture and flavors in the food are retained more effectively, leading to tastier and more succulent dishes.
Overall, the combination of higher pressure and sealed design in a pressure cooker significantly reduces cooking time compared to a regular cooking pot, making it a popular choice for many recipes. However, it's essential to follow proper safety guidelines while using a pressure cooker, as the high pressure involved can be hazardous if not handled correctly.