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

The pressure is higher than the atmospheric one, therefore the temperature is less.

Explanation:

When it is closed permanently, the pressure of the pot inside it increases, generating that the atoms and particles of the water are closer together, increasing their kinetic energy, if intermolecular friction and therefore the boiling point is lower, because the water reaches a boil or boil at a lower temperature.

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