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I was looking to buy a pressure cooker and I see that besides the classic ones with the valve that you put on the kitchen stove there are some that are electric and also multifunctional i.e. pressure cooker, slow cooker etc.
My question is in terms of safety is there any difference between the classic and the electric multicooker with setting for high pressure cooking?

Update
Just for context in case it matters my main interest is legumi.

Jim
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There should not be safety concerns when properly using any modern pressure cookers. They all have multiple safety triggers. You may want to compare venting vs. non-venting (some believe non-venting preserves aromatics better). Also some electric models max out at a lower pressure then stove top, spring valve models.

moscafj
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