How a Pressure Cooker Differ From a Boiler

One uses pressure (built up by heating) to cook, which speeds up the cooking process. The other cooks at atmospheric pressure or ambient pressure.

One difference, among many others too numerous to mention - an industry boiler is much bigger than a domestic pressure cooker!

Small boiler:

Pressure cooker:

So the difference appears to be the fee service for the small boiler. ;-)

An industrial boiler uses a feedwater pump to regulate steam pressure and, indirectly, temperature. The intention of the design is to produce steam

A pressure cooker has no liquid feed and pressure is controlled by a regulating device on top. The intention of the device is to cook food at a temperature higher than 212F.

Industrial boiler:

(And this is a baby compared to some multi-story tall water-tube boilers.)

The purpose of a pressure cooker is to cook. An industrial boiler has many uses cooking could be one of them. The applied pressure to the water increases the boiling point of the water. The water and the steam coming off it will be hotter then the 212° F. The temperature dependent on the pressure. The old ones had a weight you could turn for different weights. At 5 lbs water boiled at 220° F,10 lbs at 235° F and at 15 lbs at 250° F. Most the newer ones just have 15 lb setting. Hotter cooking temperature decreases cooking time. Cooking in a moist environment decrease cooking time there is a greater transfer of energy to the items being cooked then say a dry oven.

Around here some of the big seafood restaurants use small industrial boilers to cook these.

You get served a pile of these.

Goes real good with lots of these.