In a typical pressure cooker, if you place a bowl of water above the water base, the two waters will not necessarily reach the same temperature during the cooking process.
When you use a pressure cooker, the water in the base is heated, creating steam that increases the pressure inside the cooker. This higher pressure raises the boiling point of water, allowing the food to cook faster.
However, the water in the bowl placed above the water base is not directly exposed to the heating element or the direct steam. Instead, it relies on indirect heat transfer from the steam generated in the water base and the surrounding hot air inside the pressure cooker. This indirect heating can result in the water in the bowl reaching a lower temperature compared to the water in the base.
Additionally, the temperature of the water in the bowl may be affected by the type of bowl used (e.g., its material and thickness), its proximity to the heat source, and the overall cooking time.
In most cases, the water in the base of the pressure cooker will reach a higher temperature than the water in the bowl above it. If you want to ensure that the water in the bowl reaches a similar temperature as the water in the base, you can stir the water in the bowl occasionally or use a smaller bowl that allows for better heat transfer. However, keep in mind that the primary purpose of the pressure cooker is to cook the food efficiently using the high-pressure steam generated in the water base. The water in the bowl is often used for secondary purposes, such as adding moisture to the cooking environment or steaming specific ingredients separately.