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Pressure cooker on smooth-top electric range?


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Showing 1-12 of 12 posts in this discussion
Initial post: Mar 18, 2011 4:43:22 PM PDT
P. S. Zurer says:
I'm trying to decide whether to buy a stove-top pressure cooker or an electric one. I have a smooth-top electric range, where I need to use pans with perfectly flat bottoms to get good heat transfer. Does anyone have experience using a pressure cooker on such a stove?

In reply to an earlier post on Mar 18, 2011 6:40:09 PM PDT
T Man says:
Have no experience, but check your smooth-top manual for recommendations on material. Mine says stainless steel is best. Heavy aluminum is good too, but is best if it has a stainless steel bottom. Aluminum bottoms may leave residue that appears as scratches on the cooktop.

In reply to an earlier post on Mar 18, 2011 7:57:22 PM PDT
T Man says:
Maybe this will help: This is from a review of the below mentioned cooker. You might read the whole review for this model, which I will probably buy, since I have a new smooth-top stove too.
Amazon Verified Purchase(What's this?)
This review is from: Presto 02160 6-Quart Electric Stainless-Steel Pressure Cooker (Kitchen)
I had an old reliable Presto stovetop pressure cooker but then I got a glasstop stove so I could not use my old cooker any more because it is so hard to regulate the heat. I started looking for a digital electronic cooker and totally passed this cooker by because it seemed "old" to me (my mistake!)

Posted on Mar 20, 2011 5:38:42 AM PDT
P. S. Zurer says:
T Man, thanks for your help. I think I'll go with an electric.

Posted on Mar 20, 2011 8:34:29 PM PDT
I have lived in apartments for years, and tried using a 20 year old Presto and a few newer stove-top models before realizing that it is just far too hard to control the heat using an electric stove. No matter what product you buy, it will be hit or miss as to whether it will work at all, or work as well the next time you use it. I purchased an electric pressure cooker almost two years ago and was really worried that it wouldn't work well or create the same heat and pressure as a Presto, but mine has worked wonderfully and they are incredibly easy. I bought the Wolfgang Puck pressure cooker, and while the reviews on other websites are glowing on the machine, the ones here on Amazon are mostly negative. I think an electric is the way to go; if you find a good one, you'll never regret it. It's so much easier than constantly messing with the temperatures and placement of your pressure cooker if you try to buy a stove-top model.

Posted on Mar 21, 2011 2:51:22 AM PDT
Last edited by the author on Mar 21, 2011 2:53:31 AM PDT
L. Pazzaglia says:
P.S. Zurer, it looks like you have already made your decision. However, I need to mention that everyone who has chimed in tried to use an older pressure cooker on an electric cooktop.

All of the newer stovetop pressure cookers are both ceramic and induction compatible (they note that in the product description). In my previous home, I had a glass ceramic cooktop (with halogen heating mechanisim) and had no problems at all with heat regulation. The trick is to bring the pressure cooker to high heat (so it reaches pressure) on one burner, and then move it to a lower heat burner once it has reached pressure. At least for me, it was easier to use the electric than the gas cooktop. I rose the heat to 9 to bring it to pressure and then moved it to a burner on 2 and the settings clicked into place. With my fancy 36" gas cooktop I have to remember where the dot was between high and low and takes a little adjusting to get it just right.

Best of luck with your purchase!

Laura

http://www.hippressurecooking.com
making pressure cooking hip, one recipe at a time!

The only thing to be wary is, of course, weight. I would not go over an 8qt model on a ceramic cooktop.

Posted on Jul 12, 2011 2:16:56 PM PDT
Last edited by the author on Jul 12, 2011 2:17:39 PM PDT
LilyBell2 says:
I have a Fagor 8-Quart Stainless-Steel Pressure Cooker with Steamer Basket that I use on my electric ceramic cooktop. It works just fine, and I know exactly where to set the heat level to bring the PC to pressure and where to set it to maintain that pressure. I recommend MissVickie's site for information on how to do test runs to determine exactly how to do this: http://missvickie.com/index.htm

I also have an electric pressure cooker; however, I discovered that electric pressure cookers, at least in my opinion, are neither as reliable, durable, fast-cooking, nor as accurate as a stove top model.

In reply to an earlier post on Dec 14, 2011 11:45:38 AM PST
Jane, thanks a million for sharing Miss Vickie's link. Awesome site!

Posted on Dec 14, 2011 12:07:28 PM PST
LilyBell2 says:
You're very welcome, Christopher. There's also a great Yahoo pressure cooker group, PressureCookerRecipes, you might be interested in checking out. I've found it to be an excellent and informative resource for all things pressure cooker, as well as recipes: http://groups.yahoo.com/group/PressureCookerRecipes/

In reply to an earlier post on Dec 14, 2011 12:12:45 PM PST
Jane, thanks again, I'm checking those out, too. I love how passionate people are about PCing; I'm shopping for one for a gift and appreciate all the great info online.

Posted on Mar 24, 2012 12:44:26 PM PDT
Riley says:
I just bought an electric pressure cooker because I have a ceramic top stove. I love the electric pressure cooker, it's easy to use, works really well and is easy to clean and store.

In reply to an earlier post on May 1, 2013 9:06:58 PM PDT
Last edited by the author on May 1, 2013 9:09:36 PM PDT
FiggyLeaf says:
I have the same type (glass top) stove and I have no problem using a flat-bottom pressure cooker. There is no difference in timing or anything than using it on a stove with raised burners (electric) or a flame (gas). I have a new stainless steel Pesto and two very old models (40 years+) which are not stainless steel (aluminum, I think). In my opinion you judge the heat by how hard or soft(?) the top is rocking. If it's rocking fast it is at full capacity, you lower the heat until the top is just barely rocking and start your timing from that point.
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Discussion in:  Pressure Cooker forum
Participants:  8
Total posts:  12
Initial post:  Mar 18, 2011
Latest post:  May 1, 2013

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