Concept:A pressure cooker works by increasing internal pressure, which raises water’s boiling point above 100°C and produces superheated steam for faster heat transfer. Explanation:Statement I is false. The cooker increases pressure inside, not decreases it. Statement II is true. Higher pressure lets water boil above 100°C, so food cooks faster. Statement III is true. Superheated steam carries more heat and transfers it efficiently to the food. Thus, only Statements II and III are correct. Answer:Option A: Only II and III are correct.