In a pressure cooker, the cooking temperature is influenced by multiple factors. The area of the hole in the lid affects the rate at which steam can escape; a smaller hole increases pressure and temperature due to steam build-up. The temperature of the flame determines the heat supplied and, consequently, the pressure and temperature inside the cooker. Finally, the weight of the lid is crucial as it seals the cooker, maintaining the pressure needed for higher cooking temperatures. Together, these three factors ensure that food cooks at a higher temperature than at normal atmospheric pressure, which is essential for efficiency and quicker cooking times.