In a pressure cooker, increasing static pressure causes evaporation of water to be less thermodynamically favorable, and increases the rate of condensation of water. This is because water molecules have to overcome a greater pressure to escape the body of liquid water.
The first part of my question is, do I have all that right?
The second part is, assuming I do have that right, is the same true for dynamic pressure or does only static pressure influence evaporation and condensation?
