Discussion
What is the reason for preferring pressure cookers over open pans for cooking the food quickly at high altitudes ?
Answer: C
The reason is the lowering of the boiling point of water at high altitudes due to decrease in atmospheric pressure.
Water boils when its vapour pressure equals the pressure above it. At high altitude the air pressure is lower, so water boils below 100 °C, and food in an open pan cooks slowly because the water never gets hot enough. A pressure cooker traps the steam, raising the pressure inside and with it the boiling point, so the food cooks faster.
The other options get the direction wrong: atmospheric pressure decreases, not increases, with altitude, and the boiling point falls, not rises.
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