Pressure cooking is becoming increasingly popular in the technological world of today because of its incredibly fast cooking mechanism and less utilization of energy to cook food. Pressure cooking saves cooking time and cooking energy by 70% as compared to conventional cooking methods. In addition to saving time and energy, it also saves the essential nutrients and flavors in the ingredients from being lost as a result making the food healthier and tastier to eat. There are two basic types of pressure cookers available in the market: electric and stovetop pressure cooker. Both types give highest levels of performance and deciding between them can become quite a difficult task. Here are some reasons why you need a stovetop pressure cooker in your kitchen:
- Stovetop pressure cookers provide faster cooking than most conventional cooking methods. In addition to reducing the cooking time by 70%, they also reduce cooking energy by 70% which leads to long term saving in your utility bills.
- Stovetop pressure cookers save more nutrients and flavor of ingredients than that saved by other conventional cooking methods.
- Stovetop pressure cookers are much cheaper than the electric pressure cookers.
- It takes shorter time for stovetop pressure cookers to reach the highest pressure and temperatures. This is achieved by turning the flame high to reach the highest pressure quickly. Once that pressure is attained, you can turn down the flame to maintain that pressure.
- They are also quicker in releasing the pressure as compared to electric pressure cookers. This is especially useful when cooking foods like vegetables that require smaller cooking times. If the pressure is not quickly released, food will continue to cook even if the flame is off and it could easily result in overcooking of softer ingredients.
- Stovetop pressure cookers are very durable appliances as highlighted with their long warranties. They come with around 10 years warranties. Unlike electric pressure cookers, they do not have complex electronics that could collapse in the face of extreme temperatures. With simpler mechanism, they are more resistant to high temperatures.
- Stovetop pressure cookers can also be used for pressure canning low acid foods like meat and vegetables. Electric pressure cookers are not suitable for pressure canning. For more in detail guide on best pressure cookers this website can help.
- Most stovetop pressure cookers cook food at around 15 PSI as their maximum pressure. Electric pressure cookers have slightly lower maximum pressures. This means stovetop pressure cookers cook food at higher temperatures and it takes lesser time to cook food than with electric pressure cookers.
- Stovetop pressure cookers can also be used for normal cooking without pressure. Electric pressure cookers can only be used for pressure cooking. They do not operate without securing the lid.