What are some of the reasons this happened?

Read it to the end: The boiling point of water depends on the pressure, however if salt or sugar is added to water, then the pressure and hence the boiling point changes. The boiling point of a solution of salt in water, or of a juice, under a given pressure, increases with the concentration of the solution. This is to say that decreasing purity also increases the boiling point. Sugar in the water should raise the boiling point of the solution, meaning that it will need to reach a higher temperature before it begins to boil. So if the boling point of pure water is 100 degrees then it goes higher say 120, so that makes your food get cooked faster comparing to the other pan. So it will be more flexible az well.