The US Department of Labor site lists 20 states and 2 territories.

https://www.dol.gov/agencies/whd/state/meal-breaks

4x as often as a human I’d expect

Sou vide is different than boiling is different than pressure cooking.

It literally does

The pressure in your pressure cooker is only 15 psi which raises the boiling point of water to about 120°C, well bellow the temperature of a deep fryer at 175°C.

The temperature of undersea vents can easily reach temperatures of over 300°C, which I would argue is more like frying.

The pressure at that depth allows the temperature to get way higher than 100°C, so I bet it probably is closer to frying than boiling.

My favorite is Tarmac, which is short for tarmacadam. It’s named after it’s inventor John McAdam.

Lots of crops are like this, like apples! It’s called extreme heterozygosity.