Question

Pressure cookers are sometimes made using copper and stainless steel. In such a pressure cooker,

• A. The bottom is made up of stainless steel and the rest is made up of copper because it is aesthetically pleasing.
• B. The bottom is made up of stainless steel and the rest is made up of copper because copper is a germicide.
• C. The bottom is made up of copper because it is a better conductor of heat compared to steel and hence it is more energy efficient.
• D. The bottom is made up of copper because that is the only way such a cooker can be heated using an induction stove.

Answer 1

The Correct Option is C

The question addresses the materials used in the construction of pressure cookers, specifically focusing on the choice between copper and stainless steel. The key is understanding the properties of these materials: copper is known for its excellent thermal conductivity compared to stainless steel. This characteristic makes copper a more efficient choice for the bottom of pressure cookers, enhancing heat distribution and energy efficiency.
Let's analyze the given options:

• Option 1: The bottom is made up of stainless steel and the rest is made up of copper because it is aesthetically pleasing. - This option incorrectly prioritizes aesthetics over functionality and thermal efficiency.
• Option 2: The bottom is made up of stainless steel and the rest is made up of copper because copper is a germicide. - While copper does have antimicrobial properties, this doesn't relate to the heat efficiency needed for cooking.
• Option 3: The bottom is made up of copper because it is a better conductor of heat compared to steel and hence it is more energy efficient. - This option accurately addresses why copper is used, focusing on its superior heat conduction, which enhances cooking efficiency.
• Option 4: The bottom is made up of copper because that is the only way such a cooker can be heated using an induction stove. - This statement is incorrect; induction stoves require magnetic materials like certain steels or iron.

The correct answer is the third option, recognizing copper's superior heat conductivity contributes to more energy-efficient cooking.