- #8,436
turi
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As in a pressure cooker the water boils at a higher temperature than 100 °C. During operation you have something like 7 MPa in the pressure vessel.mscharisma said:I apologize for my completely non-scientific mind, but I thought the whole point was to keep the water temperature below 100 degrees, i.e., below boiling point, to avoid steam generation and loss of water level, etc.? What am I misunderstanding?