# How does Gay Lussac's law explain the use of a pressure cooker?

Gay Lusaac's law holds that at constant volume, $P$ $\propto$ $T$.
At $1$ $a t m$ pressure we know that the boiling point of water (the temperature at which the vapour pressure of the water is equal to $1$ $a t m$) is equal to $100$ ""^@C.
If we increase the ambient pressure, the boiling point of the water should increase, and indeed it does, so you can cook at temperatures $>$ 100""^@C and potentially reduce cooking time. I had a colleague once from Sri Lanka who would cook curries in a pressure cooker - he got beautiful tender meat in an hour or so, rather than the 6-8 hours it would take with a normal saucepan.