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I'm thinking about buying my sister a pressure cooker for Christmas. I got one last year and I swear I've used the thing at least once a week for the whole year - I just love it. Given she's got a big family and makes a lot of stock, soup, etc. I think it would really come in handy for her.
I've got a gas stove and so I got a stovetop pressure cooker. From the reviews I've read, stovetop models are better than electric models, but with an electric range I'm not sure if the stovetop model would be too much of a pain. When I read the instruction manual, the instructions for using on an electric range seemed kind of annoying.
So, my question is what people here with electric stoves and pressure cookers think. What's better? What are the tradeoffs? Do you like your electric model? Thanks!
I only have used electric ranges and love my pressure cooker an electric range shouldn't pose a problem. Now I have never used a electric pressure cooker so I can't comment on them.
I have an electric pressure cooker and it does what it's supposed to.
Excellent for cooking beans or rice in a short time.
I have a gas stove and I have a stove top pressure cooker.
I prefer the electric cooker for my needs.
No need to adjust flames-just load, seal and start.
I have a big electric pressure cooker, as well as two smaller stovetop ones I mostly use whatever seems like the best size for what I'm cooking. And the big one is fine for everything.
What I have come to appreciate about the electric one is that I can use it anywhere, so I can literally clear space in the kitchen if I want to.
Interesting. gr8cakes, can you brown easily in your electric cooker? That's one of the things that the reviews say is difficult.
I have no problems with browning smaller cuts of meat. I let it heat up, add my meat
and you know the rest from there, I'm sure. The only "trick" is not to overload.
Which is the same tip with any other pan or pot you wish to brown in.
You may have to brown in batches and add back to the cooker if your doing stew cuts.
I use the electric one more for legumes. I like beans.
I have no problems with browning smaller cuts of meat. I let it heat up, add my meat
and you know the rest from there, I'm sure. The only "trick" is not to overload.
Which is the same tip with any other pan or pot you wish to brown in.
You may have to brown in batches and add back to the cooker if your doing stew cuts.
I use the electric one more for legumes. I like beans.
Thanks.
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