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Stovetop Or Electric Pressure Cooker? When the weather's hot, cranking up an even hotter oven isn't very appealing. A pressure cooker may be the solution. It's fast, easy to use, doesn't heat up the kitchen, and turns out tender short ribs, pulled chicken, corn on the cob, and we're just getting started. Consumer Reports tested five stovetop and electric pressure cookers that cost $20 to $200. Here's what we found. As the first high priced item on the list that also can hold less than half the size of ingredients than the previous pressure cooker, why is this All-Clad PC8 so popular? It's because it manages to be an updated pressure cooker without all of the fancy buttons that may turn off some buyers in the market for a pressure cooker. The increased weight of conventional pressure cookers makes them unsuitable for applications in which saving weight is a priority, such as camping However, small, lightweight pressure cookers are available for mountain climbers (see Use at high altitudes ). This is a super high construction pressure cooker that has large capacity is probably best utilized for canning (though it would also be great for a number of cooking tasks). A pressure cooker is generally recommended when canning vegetables and nonacid fruit since the high heat that can be generated will kill more bacteria than a regular hot water bath. Made from cast aluminum, with sturdy screws to seal the lid to the pot, this pressure cooker requires no rubber or plastic gaskets or rings. Its 21-1/2-quart capacity holds 19-pint jars or 7-quart jars. A three-setting pressure regulator valve is included, and the pressure gauge gives a clear reading. Made in Wisconsin, this is an American classic. As far as price it lands about in the middle of what a pressure cooker costs. Don't buy a cheap pressure cooker it's just not worth it, it's going to not work well and you're going to be unhappy and then you're not going to like pressure cookers. You get what you pay for with most things in life and that's true with pressure cookers as well. While this pressure cooker is easy to use, very safe and quite functional, it does have one quirk that some find a little inconvenient. There is an insert in the bottom of the pot to assure that it cooks evenly. This can present an issue when cooking things that require pressure from the top such as dishes with pasta and tomato sauce. That being said, most who noted that also stated that it was a minute problem for an otherwise near perfect appliance. Set the Pressure to 2” for Max (250psi) and lock the handle. When steam comes out the top you've reached max pressure. Turn down the heat to medium/low and start timing. When you're done, turn the knob the the vent” setting and steam escapes. You cannot open the lid even accidentally if there is any pressure in http://gruesomesecret380.unblog.fr/2016/09/13/stovetop-or-electric-pressure-cooker/ . That's for safety! Well, here we are, five wonderful uses in and only just beginning. There are still so many possibilities: soups, sauces (from marinara to apple), sides (awesomely smooth mashed potatoes), http://www.purevolume.com/listeners/gratispulp6487/posts/5088160/Stovetop+Or+Electric+Pressure+Cooker%3F and even desserts. Suffice it to say, some dishes just thrive under pressure.