What happens to the boiling point of water when pressure is increased above atmospheric pressure?

When pressure is increased above atmospheric pressure, the boiling point of water is raised. This phenomenon is rooted in the concept of boiling and how pressure influences it. Under normal atmospheric pressure (1 atm), water boils at 100 degrees Celsius (212 degrees Fahrenheit). However, when the pressure surrounding the water increases, more energy is required for the water molecules to escape the liquid phase and enter the vapor phase. This requires the temperature to rise in order to reach the boiling point.

In practical applications, this is why pressure cookers can cook food faster. By trapping steam and increasing the pressure, the boiling point of the water inside the cooker is significantly raised, allowing it to cook food more quickly than it would at normal atmospheric pressure. Hence, when pressure increases, the boiling point of water is elevated, making this the correct answer.