Category Archives: Q & A

Q & A

Questions Before Buying Your Midea Pressure Cooker

This question and answer section has been designed with color coded keywords to help you find the subject you are looking for quickly and easily.

How do I order from Huarenstore with a coupon?

After selecting items from Huarenstore, you can enter your coupon referring to the image on the below. You can pay the purchase with all major credit card or Paypal.


Where can I buy my Midea Pressure Cooker?

There are many different sales channels on the internet and some retail locations. For example, you can shop for Midea Pressure Cooker on  Amazon or Huarenstore.

How long is the warranty on Midea Pressure Cooker?

The warranty service is for a period of up to one year from the date of purchase. For more details on the warranty you can make the call: 1-888-666-7723.

What can you tell me about the quality of the stainless steel inner pot?

Midea Pressure Cooker’s inner pot is made from 18/8 stainless steel (food grade 304) compliant to FDA standards. Midea Pressure Cooker’s lid is also made from 18/8 stainless steel.

For those who prefer a non-stick inner pot or would like to have a secondary non-stick inner pot, you can go to:

Benefits of Pressure Cooking

Pressure cooking has many advantages, among which saving time & energy, preserving nutrients and eliminating harmful micro-organisms from food are most significant.

Saving Time & Energy

Foods are cooked much faster by pressure cooking than by other methods. Typically electric pressure cooker can reduce cooking time by up to 70% comparing with other methods.

With much less water used in cooking and a fully insulated external pot, much less energy is required, saving up to 70% of energy comparing with boiling, steaming, oven cooking or slow cooking. Electric pressure cookers are the second most energy efficient cooking appliance after microwaves.



Preserving Nutrients & Cook Tasty Food

With pressure cooking, heat is very evenly, deeply, and quickly distributed. It is not necessary to immerse food in water: enough water to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not leached or dissolved away by water. Since steam surrounds the food, foods are not oxidized by air exposure at heat, so asparagus, broccoli, and so on retain their bright green colors and phytochemical. The cooked food keeps its original flavor.

Electric pressure cookers, such as Midea Electric pressure cooker, has a unique fully sealed cooking mechanism. No steam and smells spread throughout the kitchen and your home. This makes it an ideal clean and convenient cooking appliance.

Eliminating Harmful Micro-Organisms in Food

With pressure cookers, food is cooked at a temperature above the boiling point of water, killing almost all harmful living micro-organisms such as bacteria and viruses. Pressure cooker have been used as an effective sterilizer, for jam pots and glass baby bottles for example, or for treating water.


Rice, wheat, corn and beans may carry fungal poisons called aflatoxins. Aflatoxins are naturally occurring mycotoxins produced by many species of Aspergillus fungi, due to improper storage, such as in humid conditions. Aflatoxins are a potent trigger of liver cancer and may play a role in a host of other cancers as well.

Just heating a food to the boiling point does not destroy aflatoxins. Recent study by Korean researchers showed that pressure cooking was capable of reducing aflatoxin concentrations to safe levels.

Another example is raw kidney beans, often used in making delicious Mexican Chili. Kidney beans contain a toxin, phytohaemagglutinin, which is only destroyed by boiling at high temperature for at least ten minutes.

More Electric pressure cookers, please visit:

How Smart Cooking Programs Work

Midea electric pressure cooker achieves the best cooking results with a set of smart cooking programs.  The programs are stored in and executed by an advanced micro-processor chip inside Midea electric pressure cooker control panel. Those programs have been chosen after extensive testing in our lab with various food content.

The smart cooking programs control the cooking process with four parameters: heating intensity, temperature, pressure and duration.

  • Heating intensity refers to the amount of heat generated by the heating element. The main reason to control heating intensity is to manage the temperature at the bottom of the cooking pot, primarily to avoid burning food content at the bottom. For instance, heating is slower and gradually in “Soup” function whereas fast and steep in “Steam” (knowing there’s no food in contact to the cooking pot bottom). Heating intensity control is also used for soaking, such as in Multigrain function.  GOURMET ELECTRIC PRESSURE COOKER BT100-6L has a heating element with 1000W power rating.  The heat output of heating element is control by switching the power on and off for varying durations.
  • Temperature is the cooking temperature in the cooking pot throughout the cooking process. The peak working temperature of GOURMET ELECTRIC PRESSURE COOKER BT100-6L is 115°C~118°C or 239°F~244°F. However, the smart cooking programs don’t always maintain at the peak temperature. In the “Multigrain” program, to soften the grains, the food content is heated to 60oC for warm soaking for 50 minutes before cooking starts.
  • Pressure: when the liquid content in the cooking port reaches the natural boiling point, which varies depending on the altitude of your location, steam builds up in the cooking pot and pressure is generated.  The thermodynamics of gas indicates that in ideal cases the product of the pressure and volume of a gas is directly proportional to the temperature.  Since the volume in the cooking pot is a constant, we can consider the pressure being linearly related to the temperature of the gas, and to large extent (with delaying effect) to the temperature of the liquid content. The working pressure of GOURMET ELECTRIC PRESSURE COOKER BT100-6L is 10.15~11.6 psi (pound-force per square inch).
  • Cooking duration is the time the food content being cooked.  The cooking duration changes depends on the volume of the food content. For example, to cook 2 cups of rice, it takes about 14 minutes (8 minute pressure keeping time). More than 2 cups, it takes about 28 minutes (10 minute pressure keeping time).  Additional pressure keeping time ensures rice being cooked evenly in volume.  The default timing has been tested in our lab which works well in most cases. However, in situations when food needs to be well-done or less-cooked, the cooking duration can be adjusted with the “Adjust” button.

The smart cooking programs can be better understood with the visual temperature/pressure charts in relation with cooking time.  The following are the temperature/pressure charts of “Bean/Chili”, “Meat/Stew”, “Soup”, “Congee” and “Multigrain” cooking programs.

Midea-Bean-Chili-pressure-curve Midea-Congee-temperature-pressure-curve Midea-Meat-Stew-pressure-curve Midea-Multigrain-pressure-curve Midea-Soup-pressure-curve


Read more about electric pressure cooker here.

Three Generations of Electric Pressure Cookers

Electric pressure cookers have evolved substantially since the first patent was filed on January 9th, 1991.  Based on the cooking control capability, we can classify electric pressure cookers into three generations.

1st Generation: Mechanical Timer


The 1st Generation electric pressure cookers already have the essential pressure and temperature sensors. Both sensors act as a threshold moderator.  When either the threshold of pressure or that of temperature is reached, the power to the heating element is cut. The only user-accessible control is via the mechanical cooking time controller.  This mechanical controller offers estimated control on cooking duration.  There is no delayed cooking capability.

Basic safety mechanisms, such as locking the lid under pressure and excess pressure protection, have been implemented in the 1stGeneration cookers.

1st generation electric pressure cookers are seldom seen in North America.  However, in Asia, they are still very popular with cost-conscience consumers.

2nd Generation: Digital Controller.


The 2nd Generation electric pressure cooker builds on top of the capability of the 1st generation with a digital controller.  Delayed cooking becomes possible.  Pressure sensor is also electronically connected to the controller, so that a count-down timer can be shown when working pressure is reached.

Safety is also improved with additional sensors.  Most notably, if the lid is not fully locked, pressure cooking would not start.  This avoids the potential risk of blowing up the lid under pressure cooking.

Many of the electric pressure cookers sold in the North America today are still 2nd generation.

3rd Generation: Smart Programming


With the advance in pressure and temperature sensor accuracy, the 3rd Generation electric pressure cookers implement sophisticate control with digital technology. Two most remarkable features are Smart Programming and Enhanced Safety. These features greatly improve cooking result, maintain consistence and enhance safety.

Each 3rd Generation cooker is fitted with a microprocessor. With the accurate readings from pressure and temperature sensors, the microprocessor can be programmed to perform complex cooking tasks. The Smart Programs are tailor made for specific cooking purpose by varying heating intensity, temperature, pressure and cooking duration, to achieve optimized cooking result and maintain consistence. A typical example is in multigrain cooking program where the grains are soaked at ~60C/86F for a period to soften the grains before cooking starts.

With the microprocessor programs, more sophisticated safety mechanisms become possible. For instance, one common mistake is misplacing the stream release at the open position while starting cooking. With the steam release open, pressure never builds up in the cooking pot. Earlier generation cookers would continue heating. If the situation is not corrected on time, all liquid in the cooking pot would evaporate and the food would be spoiled. The 3rd Generation cooker implements a mechanism called, Leaky Lid Protection, where the microprocessor detects the excess long pre-heating period and stops the heating with an alarm.

All Midea electric pressure cooker models are 3rd Generation electric pressure cookers.

How Electric Pressure Cookers Work

An electric pressure cooker consists of three parts, the lid, inner pot and housing. See the diagram to the below. The most important things to know about electric pressure cookers are the safety valves and smart control box.


The Inner Pot

The inner pot is a removable cooking pot. It is generally made from aluminum or stainless steel. The aluminum inner pots may be stamped and buffed or anodized, but this metal is unsuitable for the dishwasher. Higher quality stainless steel inner pot are made with sturdy, three-ply, or copper-clad bottom for uniformed heating.

The size of the inner pot determines the size of the housing, and to some degree the price of the cooker. The inner pot capacity typically ranges from 3 liter (3 quart) to 6 liter (6.3 qt).  Over 6L, it becomes difficult to maintain and the cooker becomes prohibitively expensive to some consumers.

The Lid Lock

The lid has a gasket or sealing ring. When the lid is played on the cooker in the sealed position, the lid and the inner pot form an air-tight chamber. The pressure inside this chamber increases when heat is applied to the inner pot. There would be an unsafe operating condition if the lid is not in the locked position when significant amount of pressure is generated inside the chamber. Some electric cookers have the pin lock mechanism to prevent the lid from being accidentally opened while there is significant amount of pressure inside. The pin is essentially a float valve. If there is enough pressure inside the inner pot, the float valve is pushed up by the pressure. Once pushed up, the pin of the float vale serves as latch lock and prevents the lid from the turning movement, even under force.

Midea electric pressure cooker also extends such safety assurance with a safety power switch. If the lid is not in the desired fully close position, the electronic control system of Instant Pot can detect the situation and will not switch on the power for heating.

Safety Valves

Similar to the conventional pressure cooker, the pin of the float valve can be self-destroyed by excessive temperature or pressure. The float valve without the pin becomes a pressure escape hole, and the pressure inside the chamber is released this hole. Although in such a case the float valve is permanently damaged and possible a lid replacement may be required, this is an effective last line of defense from the safety perspective. The modern electric pressure cookers also use other safety assurance measures before this last line defense kicks in. Instant Pot employs the patented innovative push-down pressure release mechanism to release excessive pressure, even in the unlikely case where the pin of the float valve cannot destroyed. Instant Pot provides a multi-level in-depth defense system to offer unprecedented safety assurance to the consumers.

Normally, the only way the pressure can escape is through a pressure release regulator valve on the lid. The pressure release valve has anti-block shield insider the lid. The pressure release regulator valve is made not to release the pressure under normal operating pressure range when in the seal position. If the pressure increases beyond the safe operating range, the pressure release regular valve will be pushed up, similar to that on the conventional pressure cooker, to release excessive pressure built up inside the chamber. The difference from the conventional pressure cooker is that the pressure release valve only kicks in to release excessive pressure due to possible failure of electronic based sensing circuitry.

The Housing: Sensors, Heating Element & Control Box

Electric pressure cooker functional diagramThe housing unit contains a heating element, pressure and temperature sensors and a control box. The functional diagram of housing unit is shown on the right.

The control box is the heart of the intelligence of the electric pressure cooker. It monitors the temperature and pressure of inner pot with the sensors. It is equipped with a microprocessor to control the timing, heating and complex cooking cycles. This is how a positive feed-back system is formed to achieve precise cooking conditions. If an unsafe operating condition is detected, it will sound audible alarm or cut off the power supply to the heating element.


The control panel, being the user interface of the control box, allows one-key operation to activate pre-programmed cooking cycle for various dishes. For instance, corns, peas, cauliflower and broccoli can be steamed in 1 minute. Frozen corns, peas, cauliflower and broccoli will been done in 2 minutes. Dry beans and bones will take only 30~40 minutes.

Intelligent Pressure Cooking

Electric pressure cookers normally operates at a pressure range of 70-80 kPa (kilopascal) or 10.15~11.6 psi (pound-force per square inch). This translates to the temperature of 115°C~118°C or 239°F~244°F. Initially pressure may reach 105kPa/15.2 psi, due to the heat dissipation delay from the heating element. This is comparable to stove-top pressure cooker reaching 15 psi and then heat being turned down.

By switching on and off the heating element and varying the heat intensity at different temperature and pressure, the best cooking result can be achieved in an intelligent way. The following diagram shows the pressure curves of Midea electric pressure cooker.



Some electric pressure cooker, such as Midea electric pressure cooker, has intelligent cooking capabilities to achieve the best result, such as,

  • automatically altering the cooking time and pressure based on the chosen food type , i.e. rice, soup, meat, vegetable, etc.
  • adjusting cooking cycle based on the amount of food in the cooker, by measuring pre-heating duration.

Read about the three generation of electric pressure cooker.

What is Electric Pressure Cooker?

History of Pressure Cooker

Pressure Cooker

Pressure cooking is a method of cooking in a sealed vessel not permitting steam to escape below a preset pressure. Because the boiling point of water increases as the pressure increases, the pressure built up inside the cooker allows the liquid in the cooking pot to rise to a higher temperature before boiling.

Denis Papin

Pressure cooker was invented by Denis Papin, a French physicist, in 1679. However, it only became a house-hold cooking appliance during the World War II, when the people realized how much fuel they can save, due to the much shorter cooking time. Pressure cooking is often used to simulate the effects of long braising or simmering in shorter periods of time.

The Invention of Electric Pressure Cooker

Conventional pressure cookers were made to be used on stove top. A steam regulator, safety valve and pressure-activated interlock mechanism provide protection against the overheating and the danger of explosion. When a preset pressure is reached in the cooker, the steam regulator is pushed up by the built-up pressure to allow the steam to escape. This is the reason why the conventional oven top pressure cookers generate loud and disturbing hissing noise when the pressure is on.

Electric Pressure Cooker is an ingenious invention in the last decade. Historians are still undecided about inventors and the precision time. Arguably, a Chinese scientist, Mr. Yong-Guang Wang, filed the first electric pressure cooker patent on January 9th, 1991 (patent No. ZL91100026.7). This patent is currently owned by the No. 1 electric pressure cooker manufacturer, Midea Group.


Electric Pressure Cooker consists of a pressure cooking container (a.k.a. inner pot or cooking pot), the electric heating element, and temperature / pressure sensors. The heating process is controlled by the built-in micro-processor based on the readings of the pressure and temperature sensors. This whole process forms a so called “closed loop control system” in control engineering terms. The principle is similar to that of the auto-cruise in most of the cars these days. The user puts all the ingredients in the cooking pot and sets the pressure cooking duration for the type of food to be cooked, the electric pressure cooker does the rest.

Over time, the leading electric pressure cookers learned from the experience and created different cooking profiles, such as simmering, steaming, braising, slow cooking, warming, rice cooking, stew, etc. by using different combination of cooking temperature, pressure and time duration. This leads to a new generation of electric pressure cookers, a.k.a. programmable multi-cookers.

Read about how electric pressure cooker works here.

Soybean milk maker, juicer and blender?

Full of beautiful things in eyes of small home appliance products on the market at present, like a function similar to soybean milk maker, juicer and blender is to let a person dazzling. Many people get confused, what is the difference between these products? Which is worth to buy? Juicer can do soy bean milk? What’s the difference between a blender and a juicer? Today we have to explain the difference between the three products for you.


In general, these three products are can not substitute each other.

Soybean milk maker everyone is familiar with, as long as soybeans in the soybean milk maker, press the button, you can have fresh soybean milk about 15 minutes. Soybean milk maker not only can play soya-bean milk, at present a lot of products can also grind the grain, rice paste and fruit juice. Actually principle is the same, just program on time changed a little bit about the. Much of the so-called “function”, appliances are basically.

Wet dry beans beans can play soya-bean milk, differ in that the former scum less and less nutrients, but the low efficiency of soybean milk, there may be dried beans in unfavorable clean dirt. The latter, on the other hand. As for how to choose, or personal needs. Basically most people recommend with wet beans, benefits more. With the development of soybean milk maker technology arises at the historic moment of no net type soybean milk maker, is the most convenient in cleaning.

Working principle of the three types of products are different.

Juicer is refers to the fruit juice and the physical separation, using pressure principle is squeezed fruit juices, but the damage of fruit fiber, you drink juice, and most fibers in the pulp, pulp already can’t eat.

Most of the juicer for juice slag separation effect is not very good, very dry pulp are not bath, caused great waste. When they meet a watermelon juice juice leakage like now, because the watermelon water more, most of the machine design is not reasonable, lead to juice from a crack in the machine. We use in our daily life is arguably the juicer effect is not very good, but refrigeration drink some beverage manufacturers and merchants will use this product.

Mixer, it is a kind of with the blade shaft rotating in the cylinder or tank, will a variety of raw materials mixing, make it become a kind of mixture or machine suitable for consistency. Mixer is mixing machine, because the ordinary action of the mixer is mixed mixing all kinds of dry powder mortar, commonly known as a blender.

The mixer on market is divided into two kinds, a kind of is the glass type, can play juice, benefit is pulp and juice together, won’t destroy the fiber composition of the fruit, also can make milkshakes, etc., can be put in milk, then put some bananas and ice, and so on, the effect is very good.

The second for the plastic cup (plastic cup material from bad to good is divided into: ABS, PC, aviation plastic three). It has the advantage of the glass more than the first one to a network, can be born soya-bean milk, but to heating can drink. Can also do it like a juicer meat juice separation, although the effect might be a little bit less. Material shortage is shaved ice, if you want to do with good plastic cups, otherwise it will broke the cup. Play fruit time to add some water, otherwise the fruits are stick on the glass, can’t hit of the cutting tools.

If I had to choose, I would choose a more intelligent soybean milk maker.

And you know what to buy?

Benefits of Midea electric pressure cooker

All of us know that the No. 1 electric pressure cooker manufacturer, Midea Group. Midea electric pressure cooker is the most advanced electric pressure cooker available on the market today. Midea electric pressure cooker is also a multifunctional programmable cooker. Our latest model Gourmet BT100-6L do the job of seven appliances in one, including


  • a slow cooker,
  • a pressure cooker,
  • a rice cooker or porridge maker,
  • a steamer,
  • a saute pan,
  • a yogurt maker and
  • a keep-warm serving pot.

Midea electric pressure cooker does each of the above function exceedingly well. You can find detailed comparison in the following articles.

The benefits of Midea electric pressure cooker can be summarized in five aspects.

  1. Convenience: 8 turn-key function keys for the most common cooking tasks. Delay timer of up to 24 hours, reducing cooking time by up to 70%.
  2. Preserving nutrition values with tastes: The Midea electric pressure cooker smart cooking functions do the best job to preserve nutrition in the food ingredients. Pressure cooking also brings out the best natural taste of the food.
  3. Clean & pleasant cooking experience: With multi-function cookers like Midea electric pressure cooker, the cooking experience becomes so clean and pleasant. The cluttered kitchen space, messy spills, and the suffocating experience in the kitchen become forgettable memory of the past.
  4. Energy efficiency: saves up to 70% of energy.
  5. Leading safety and dependability: 9 fool-proof safety protections.

Read more electric pressure cookers here:

How To Buy The Best Pressure Cooker

If thinking about pressure cookers brings back bad childhood memories of a scary, hissing pot in your mother’s kitchen that had the potential for exploding, needed to sit under cold running water for up to 15 minutes before it was safe to open and had many complicated parts, you’re in for a pleasant surprise. The new generation of pressure cookers is nothing like the one Mom used.

Pressure cookers are an excellent choice for getting a healthy dinner on the table quickly, and with no loss of flavor, need for additional fat or loss of vitamins and minerals in the cooking process. Once you discover the modern generation of pressure cookers, you’ll love preparing meals in this kitchen superstar.


How Pressure Cookers Work

Pressure cookers use steam in an airtight pot to produce heat along with pressure. As the steam is unable to evaporate from the sealed pot, pressure builds up in the cooker, forcing steam into the food, and cooking it very quickly. Food in a pressure cooker typically cooks in 1/3 the time of boiling or other methods, and often cooks as much as ten times faster.

The high pressure and steam produces moist, tender food that has intensified flavor, and no loss of nutrients as you would find with traditional boiling. And don’t think you are limited to just one or two recipes with your pressure cooker; you can cook just about anything, including meat, vegetables, rice and beans, soups and stews, potatoes and desserts.

Choosing A Pressure Cooker

A pressure cooker will last for many years and you will probably reach for it frequently once you discover how useful it is. Therefore, you will want to choose the model that is best for your needs. There is a variety of options to choose from.


The two common materials for pressure cookers are aluminum or stainless steel.

  • Aluminum provides uniform heat for even cooking, is lightweight and less expensive than stainless steel. However, aluminum can stain, pit or warp, and requires a nonstick coating which is unlikely to last the life of the appliance. Even a slight warping from an overheated pot can cause a loss of the airtight seal, rendering the pressure cooker ineffective. Choose aluminum if your budget is very tight, or you need a lighter, easier-to-lift pot.

The Presto 6-Quart Aluminum Pressure Cooker comes with a cooking rack and recipe book, and sells for $29.99 at

  • Stainless steel is heavier and more expensive than aluminum, but will last a lifetime. Look for a stainless steel pressure cooker with a 3-ply base having a layer of aluminum between two layers of stainless steel for the most even cooking. Stainless steel resists staining, pitting or warping, and is safe to wash in the dishwasher. Many cooks also feel that food is less likely to burn or stick to the bottom of a stainless steel cooker.

An excellent choice of stainless steel pressure cooker is the Presto 6-Quart Stainless Pressure Cooker. With a cooking rack and recipe book, it sells for $47.54 at

Heat Source

Most pressure cookers are designed to be used on top of the stove, like a regular cooking pot. There are electric models however, which provide the ease of preprogrammed cook settings and automated pressure release. You might think it’s an obvious choice, and head straight for the electric pressure cooker, but there are advantages and disadvantages to both heat sources.

  • A stovetop pressure cooker allows you to fine-tune your temperature and cooking time, which is preferable for cooking vegetables, beans or rice that might burn or stick at high temperatures. With a stovetop cooker, you can release the pressure quickly, preventing overcooking of delicate foods like fish or tender vegetables. The stovetop unit gives you more control, but also has a slight learning curve and does require more attention to cooking time and pressure settings. If you love to cook, prepare recipes that require very precise timing or temperature and don’t mind staying near the stove while your dinner is cooking, you will be happy with a stovetop cooker. You can even use your stovetop pressure cooker over the campfire on camping trips.

For an excellent, stovetop pressure cooker that has dual pressure settings, consider the Fagor Duo Stainless-Steel 6-quart unit. It is dishwasher safe, comes with useful accessories and a recipe book. $75.31 at

  • The electric pressure cooker is easy to use, freeing you from monitoring the stove while you cook. Electric units switch off automatically when the cooking cycle is done, and release pressure slowly. However, electric units can be unpredictable in pressure levels, causing food to cook unevenly. Electric models also have nonstick linings, which can scratch, stain or pit if handled incorrectly or used to cook acidic foods. Electric pressure cookers are also more expensive, have a shorter lifespan than a stovetop model and take up room on your countertop. If you want the fast cooking speed and healthy preparation of a pressure cooker, but don’t want to be chained to your stove, worry about getting the pressure and timing just right or just prefer the ease of pushing a button, an electric pressure cooker will serve your needs well.

If you prefer an electric pressure cooker, consider the Cuisinart CPC-600 6-quart Pressure Cooker. Loaded with desirable features, it sells for $85.99 at


The bigger your family, the bigger your pressure cooker needs to be. The most common sizes are:

  • 4-Quart: Best for a single person or couple, or making just one side dish.
  • 6-Quart: The most popular size, and excellent for an average family. Most pressure cooker recipes are developed for use in a 6-quart cooker.
  • 8-Quart: Useful for a large family, or making very large batches of food.

Buying Tips

You want your pressure cooker to be easy and safe to use, as well as provide a quick, delicious meal. Look for the following features to improve your cooking experience.

Dual Pressure Settings: Look for a model that has both low and high-pressure settings. The high setting should not be less than 15 psi. At 15 psi, the temperature of the boiling water inside the pressure cooker is increased from the normal 212 degrees Fahrenheit to nearly 250 degrees. This speeds up the cooking process, while maintaining the flavor and nutrients of the food. Most recipes for pressure cookers assume a setting of 15 psi.

Simple Lid Lock: The cover should be easy to lock in place, with no complicated clamps or instructions.

Handles: The handles should be easy to grasp, and allow you to lift the pot without being burned.

Easy Clean: Look for a pressure cooker that is dishwasher safe.

Safety: Your pressure cooker should have safety release valves, a safety lock on the lid and UL-approval.

Accessories: The two most useful and common accessories included with many pressure cookers are steamer baskets, which are great for preparing vegetables or delicate foods like fish, and cooking racks, which lift food to keep it from burning on the bottom of the cooker and are especially necessary if you are cooking on an electric stove.

It’s time to forget those scary memories and give pressure cookers another look. Easier to use, safer than ever and modernized for healthy, fast cooking, pressure cookers are a great way to make your hectic weekday dinners a little bit easier.

Buy The Best Pressure Cooker:

The difference between stove top and electric pressure cookers?

Are stovetop cookers better than electric, or does it really make any difference? What is the difference between stove top and electric pressure cookers?



Here’s head-to-head comparison of the differences, and similarities, between stove top and electric pressure cookers.

While electric pressure cookers require almost no monitoring to bring, maintain and release pressure, it takes them more time to get there. Although the time to pressure for a electric pressure cooker is just a few minutes longer than stove top (14 vs. 11 minutes)1 the natural pressure release takes more than twice as long (25 vs. 10 minutes)  because the base cannot be removed from the heat source (the electric coil needs time to cool).  Additionaly the thermos-like double-walled construction of electric pressure cookers further insulates heat loss prolonging the time to open.

However, the thermos-effect improves efficiency of the electric pressure cooker keeping the heat from the coil in the cooker and not dissipating it in the kitchen – making it 60% more efficient at using electricity than a similarly PSI’d stove top pressure cooker operating on an electric cooktop.

The most tangible difference between stove top and electric cookers is the maximum pressure that can be achieved.  While all modern stove top cookers adhere to the 13-15PSI standard, electric pressure cookers can vary greatly between manufacturers and models and are often below, or grossly below, the standard (with few exceptions).  Lower pressure means that the cooker will need more time to achieve the same results as a stove top pressure cooker.  Recommended cooking times  and pressure cooker cookbooks will need to be adjusted – though they will still be briefer than cooking without any pressure at all!

A representative of an electric pressure cooker manufacturer shared that the quantity and quality of materials needed to reinforce electric pressure cookers to safely contain higher pressures during the entire cooking cycle would raise the cost of production to the point of doubling or tripling the retail price compared to current models. Ultimately, both electric and stove top pressure cookers will save energy, vitamins and time so the decision to purchase a stove top or electric pressure cooker is up to the individual cook. Here’s a detailed comparison listing the pro’s and con’s for each pressure cooker type… Continue reading The difference between stove top and electric pressure cookers?