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?

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

  • 1
    The electric cooker has a timer and automatically regulates the power. Nothing will burn. Mar 2 at 12:33
  • @LookAlterno: So the pros are it is easier to use and safer? Is the con the more cooking time?
    – Jim
    Mar 7 at 8:48
  • I don't don't know if it's slower, but it required no time/attention from me. Mar 7 at 15:54

1 Answer 1


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.

  • Also some electric max out at a lower pressure then stove top models does that mean it takes more time to cook? Also what should I check to verify that?
    – Jim
    Feb 26 at 19:56
  • @Jim it depends, but in general higher pressure = faster. Just check max psi of the models you are comparing. Upper end on a stove top model is usually listed at 15psi.
    – moscafj
    Feb 26 at 19:58
  • I don't see psi mentioned though e.g. amazon.co.uk/Tefal-CY505E40-Electric-Pressure-Stainless/dp/…
    – Jim
    Feb 26 at 20:15
  • 2
    Re. the pressure level: it is a small difference in cooking time (but you will soon learn what your preferred timings are, even recipes can have a certain range depending on ingredient selection and cut size), but relevant if you want to do pressure canning. Then authorities demand a certain pressure level for a safe product.
    – Stephie
    Feb 26 at 20:44
  • 1
    @Jim pressure cookers, electric or stove top, are not recommended for pressure canning. One would need a dedicated pressure canner, made specifically for canning. This has more to do with size and heating and cooling rates.
    – moscafj
    Feb 27 at 19:43

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.