obviously cooking on very high heat is faster but it wouldn’t mean you could have a huge hunk of meat nice and tender in a couple hours. but why. i don’t even understand enough to know if i chose the right flair.
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Think of when you boil water to make some pasta. The water heats up until it start boiling, but then it stays at that temperature. If you turn the heat up it will start boiling “faster” but the water doesn’t actually get any hotter. In as ELI5 of a way as I can explain: this is because it takes a lot more heat energy to turn liquid water into steam than it takes to heat water up to a boil from room temp. Essentially all the heat you’re pushing into that water leaves with the steam, and the water stays the same.
Now how does this relate to the pressure cooker? The pressure of the air around you is what determines the temperature the water will boil at. If you got rid of the air and exposed your pot of cold water to a vacuum, it would boil. Likewise, increasing the pressure artificially inside the pressure cooker allows the water to boil hotter.
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