The difference between stove top and electric pressure cookers?
Cooks hip to the benefits of pressure cooking, and shopping for their first cooker, ask “What is the difference between stove top and electric pressure cookers?”
Here’s head-to-head comparison of the differences, and similarities, between stove top and electric pressure cookers.
While electric pressure cookers require almost no monitoring to bring, maintain and release pressure, it takes them more time to get there.
Although the time to pressure for a electric pressure cooker is just a few minutes longer than stove top (14 vs. 11 minutes)1 the natural pressure release takes more than twice as long (25 vs. 10 minutes) because the base cannot be removed from the heat source (the electric coil needs time to cool) and the thermos-like double-walled construction which further insulates heat loss prolonging the time to open.
However, the thermos-effect improves efficiency of the electric pressure cooker keeping the heat from the coil in the cooker and not dissipating it in the kitchen – making it 60% more efficient at using electricity than a similarly PSI’d stove top pressure cooker operating on an electric cooktop2.
The most tangible difference between stove top and electric cookers is the maximum pressure that can be achieved. While all modern stove top cookers adhere to the 13-15PSI standard, electric pressure cookers can vary greatly between manufacturers and models and are often below, or grossly below, the standard (with few exceptions). Lower pressure means that the cooker will need more time to achieve the same results as a stove top pressure cooker. Recommended cooking times and pressure cooker cookbooks will need to be adjusted – though they will still be briefer than cooking without any pressure at all!
A representative of an electric pressure cooker manufacturer shared that the quantity and quality of materials needed to reinforce electric pressure cookers to safely contain higher pressures during the entire cooking cycle would raise the cost of production to the point of doubling or tripling the retail price compared to current models ($100-$150 as of the writing of this article).
Ultimately, both electric and stove top pressure cookers will save energy, vitamins and time so the decision to purchase a stove top or electric pressure cooker is up to the individual cook.
Here’s a detailed comparison listing the pro’s and con’s for each pressure cooker type…
stove top pressure cooker vs. electric pressure cooker
 |
 |
maximum pressure and pressure settings
| Most stove top pressure cookers have two, or more pressure settings. “High Pressure” which is 13-15 PSI and “Low Pressure” which is 6-8 PSI.This is the “standard” pressure range and most cookbooks write their recipe timing based on this range.Pressure selection is achieved by either using dial that points to 1 (low pressure) or 2 (high pressure), or a marked bar that slowly exits the cooker while it is reaching pressure – the first mark indicates low pressure, the second mark indicates high pressure. | Electric pressure cookers have a varied maximum pressure between manufacturers and models. Depending on the model one could reach only 6 PSI, while other models could reach 8, 9, 10, 11 or 13psi – some claim to cook 15psi though we have not found this to be true. Some have only one pressure setting, others have two.If the electric pressure cooker does not reach the 13-15PSI standard, the cook will need to calculate additional cooking time than what is recommended in cookbooks.Depending on the model, pressure selection might be done via program. For example “High Pressure” would be the “Meat” setting and “Low Pressure” would be the “Rice” setting. |
heat regulation
| The cook needs to adjust heat while the cooker is reaching pressure. First, blasting it to the maximum heat until it reaches pressure, and then to low or medium-low.When first learning to use a pressure cooker, it may take a few tries for the cook to discover the exact heat setting to keep the cooker from going into over-pressure or loose pressure. | Completely automated. The cook need only select the desired pressure, or program, and hit “start”. |
time to pressure
| About 11 minutes, depending on the heat source and fill level.1 | About 14 minutes- times may vary according to the wattage of the electric heat coil and fill level.1 |
opening methods
| Cold-water Quick Release – about 30 seconds.Normal Release – about 2 minutes.
Natural Release – about 10 minutes. Additional feature-specific releases may be available on some models. NOTE: Foods that foam during cooking (legumes, grains and fruit) should not release through the main valve (Normal Release). A stove top pressure cooker should only be opened using the Cold-water Quick or Natural Release, for these types of food. |
Normal Release – about 3 minutes.Natural Release – about 25 minutes.
NOTE: Foods that foam during cooking (legumes, grains and fruit) should not release through the main valve (Normal Release). An electric pressure cooker can only be opened using the Natural Release, for these types of food. |
timer, scheduling features and cooking programs
| Most stove top pressure cookers do not have an integrated timer (though a couple of German models and one U.S. model do) and require a separate timer to keep track of cooking time while the cooker is at pressure.Stove top pressure cookers have no cooking programs or scheduling features. | All modern electric pressure cookers have an integrated timer to keep track of cooking time while under pressure. Once the cooker reaches pressure, the timer begins to count-down cooking time automatically.
The most modern electric pressure cookers, feature micro-computer controlled smart cooking programs that interact with a pressure sensor and thermostat. For example a “multi-grain” program might include soaking time for the grain at no pressure to further accelarate cooking.3Most electric pressure cookers allow for scheduling and delayed start for up to 12 hours, depending on the model, for meals that do not contain meat or diary. |
 |
|
safety
| Lid-locking system while the cooker is at pressure which prevents the cook from opening the cooker.
Primary over-pressure release valve which releases excess pressure should the cook forget to reduce the heat.Secondary over-pressure release which is a back-up pressure release valve that will activate to release pressure should the primary fail. Emergency gasket pressure release, will buckle the gasket and release extra pressure through a cut-out on the lip of the lid, or down the body of the cooker, should the primary and secondary pressure releases fail. Some manufacturers may have additional safety controls. |
Proper lid closure detection via sensor.
Lid-locking system while the cooker is at pressure which prevents the cook from opening the cooker – mechanical system that will work even if the cooker is un-plugged. Primary over-pressure release valve which releases excess pressure should something happen to the sensor to prevent it from turning down the heat. Emergency gasket pressure release, will buckle the gasket lower the inner pot to release extra pressure in the gap between the inner pot and pressure cooker body, should the primary pressure release fail. Leaky lid detection via sensor which notes how long the cooker needs to reach pressure and switches to “keep warm” mode to avoid burning the food. Extreme temperature and power protection will disconnect power to the cooker should the temperature be detected to be extremely high or the cooker is drawing too much electricity. Automated temperature control is done by the computer logic and will prevent excessive pressure from building in the cooker. |
multi-uses
| The base of stove top pressure cookers can be used as a normal cooking pot, without use of the pressure cooking lid.
|
Electric pressure cookers cannot be used for regular cooking without pressure – though newer models include “saute’” function which allow browning in the cooker without the lid.
Many electric pressure cookers also include slow-cooker and other multi-cooker functions. |
storage
| The pressure cooker can be stored with regular pots and pans | The pressure cooker needs counter-space and is bulky and tall – making it difficult to store in a cupboard. |
heat source
| Can be used on gas, electric, halogen, induction, ceramic and glass cooktops. Can also be used on camping stove or BBQ. | Integrated electric coil that is turned on and off automatically in response to an electronic thermostat. |
 |
 |
materials and durability
| Stove top pressure cookers are available in aluminum and stainless steel.
The stainless steel cookers are extremely durable and very difficult to damage and often last 20 or more years. During the course of use gaskets and other silicone parts may need to be replaced. |
The outer casing of all electric pressure cookers is made of thermal-resistant plastic. Some have better electronics than others.
The interior liner is most often-made of aluminum with a non-stick coating. The cook must use caution when using utensils, accessories and even “pointy” food (such as cut bones) which may scratch the interior coating. However, models are just starting to come to the market with stainless steel (pictured) and anodized aluminum interiors. During the course of use gaskets and other silicone parts may need to be replaced. Non-stick pot inserts are easily damaged and need to be regularly replaced. Cooks have reported electronic failures within the first three years of use. Though a few well-made models have lasted longer. |
Do you already own both? Leave a comment to let us know what you like about each!
Related posts:
- How Pressure Cookers Work
- Pressure Cooker Reviews
- Pressure Cooker Shopping Tips
- “Learn to Pressure Cook” Recipe Series
Images provided by Kuhn Rikon and InstantPot and used with permission.
1Timing based on multiple instances of bringing 6Lpressure cookers up to pressure while containing 1 kilogram (for stove top) or 1 liter (for 1000W electric) of ambient temperature water.
2Wang, R. (2012, May 24). Which is Faster: Electric vs Stove-top Pressure Cooker. InstantPot. Retrieved from http://instantpot.com/which-is-faster-electric-vs-stove-top-pressure-cooker/
3How Smart Cooking Programs Work. InstantPot. Retrieved from http://instantpot.com/technology/smart-cooking-programs/
Love the pics INSIDE the PC’s!! I never knew that they take about the same time to reach pressure. O.M.G. love this blog!!!!
I love my electric pc. I have used it for about 2 years now. I think I would want to try a stove top model though someday. I do have to say set it and walk away is kinda cool. My PC also has a brown, warm, slow cook setting. It has 3 psi settings with 15 being high.
I own 4 stove top models (3 Kuhn Rikon (each over 10 years old) and 1 Hawkins Futura (that’s about 30 years old) and I did, briefly, own one electric model (don’t remember the manufacturer). All of my stove top models see use at least weekly, the pressure pan and 7.4 liter are used much more frequently. The electric model took *forever* to reach pressure and even then, I had to add time to my recipes or the food would come out underdone (I’m guessing actual max PSI was about 12). Then, on use 5, the electronics failed and I was left with a completely useless pile of junk. Thankfully, I was able to return it for a full refund.
Stove top pressure cookers of top quality (you can’t go wrong with Kuhn Rikon) will last you a lifetime – at least! And if you have an induction cooktop, you can bring even a “full” 7.4 liter model up to full 15 PSI in less than 10 minutes.
Why take a chance on a one-trick-pony electric?
I have both a Kuhn Rikon and an Instant Pot, which I learned about from Hip Pressure Cooking and bought even before this review.
I love both of them, but I really love being able to walk away from the electric cooker without a thought. That is the biggest pro. Another is that it made delicious brown rice, though granted it took just as long in the electric pc as if I’d made it on the stovetop. But it was far tastier.
So far I have not made any meat dishes, but surprisingly, the recipes I’ve tried (beans, vegetarian dishes, vegetables) have not taken any longer to make than in the stovetop PC–I thought I’d have to increase cooking time to account for the lower pressure, but not so. Perhaps I will have to when I cook meat dishes, but I won’t know that till winter. Perhaps the longer time to pressure release (and so additional passive heating time) accounts for that?
I have not minded the longer pressure release time in the electric. A timer alerts you when your food is done with the pressure cooking part, which is good. Also, it lets you know that it has entered the “keep warm” phase, which keeps a low heat on the food for half an hour, I believe. This is the feature I don’t like–it seems like it would take the pressure longer to come down, and potentially overcook more delicate foods. So I have always turned the pot off and unplugged it when the buzzer sounds. Again, this may change when I make stews.
I like the stainless steel insert. It doesn’t feel particularly heavy-duty, not as lovely a pot as the K-R, but it does come out of that big over-pot and go right into the dishwasher. If the only option were nonstick, I wouldn’t have bought one.
I can easily envision using both when it cools down and I do more intense cooking. But for keeping me in a steady supply of beans, rice, and vegetables here in the hot summer I’ve enjoyed using the electric and not having to turn the stove on, even for short pressure-cooking times.
I started with a stove-top pc, and it was great, but I had an electric stove and was constantly running in and out of the kitchen to check the pressure gauge. I now have an electric pc (Cuisinart) and I love it. I’ve not had to adjust any of my cooking times from my recipes, and the saute and brown feature is very nice. I would recommend a good electric pc for anyone starting out in pressure cooking as an easy way to begin.
I have a Cuisinart 6 qt electronic pressure cooker and a Fagor Splendid 6 qt and 4 qt pressure cooker set. I cannot discern a difference in the finished ‘meal’ from the stove top to the electronic pressure cookers using the same recipes and pressure times. Somehow the Cuisinart makes up for the lower cooking pressure with its electronic temperature/pressure control.
In addition my Cuisinart’s natural release is about 14 to 18 minutes, I let it natural release for 10 to 12 minutes then switch to quick release (yes, it is a dry quick release).
I have only used my Fagor when two pressure cookers are needed since acquiring the Cuisinart. Before I got the Cuisinart I thought stove tops were the only way to go, but now I seldom use the Fagor PCs.
I have both as well. I LOVE my InstaPot 6-1. It is perfect for my busy schedule and does so many different things. I almost got rid of my stove top since this one worked so well, but can’t quite make myself do that.
I have both and use the electric Tefal all the time. Can’t beat being able to walk away and leave it. I’ve been very happy with the results – and so much easier to use than my stovetop Hawkins model, which I’ve had for 15 years and rarely used due to inconsistent results and inconvenience of having to watch the whole time. I have since given it away. I should get a commission from Tefal – so many of my friends have purchased one since seeing the ease of use and results
I tried fagor multicooker that is advertised as PC. rice cooker and slow cooker. PC worked great, slow cooker not so much. did not test rice cooker. in the end I returned it and stayed with my stainless steel fagor. but I do think it would be nice to have elcetric one for soups and other things where u can just set it and walk away
I recently purchased a stove top model. I LOVE how nice and brown the meat gets on high heat before I cook it under the pressure. That’s where the great flavor begins! I’m thinking of buying an electric one too. However, I have one huge concern. Can the electric ones brown the meat like the stovetops? If so, does one brown better than another? All feedbacks would be appreciated!
Yes some do. I have a Cuisinart electric PC & it browns nicley on the table top.
The answer to your question was no, I had no idea about the differences. But after reading the article I certainly do! And it seems pretty clear there is no contest–the good old stovetop cookers win, hands down. Why would you ever use an electric pressure cooker? Thanks for the info!
And I wonder who would ever want to use a stovetop when they have to babysit it. I brown whatever needs it in my electric PC, add the rest of the ingredients, and set the controls. Then I go play until it’s done doing its thing. Love my electric pressure cookers — yes, I have three. I have a tall, round Cuisinart — good for soups and stews and pretty much anything else. I have a shorter, oval Cook’s Essentials — good for larger pieces of meat or a whole chicken and pretty much anything that isn’t too soupy. I have a small (2 qt) CE that I use when I just want to cook a single or double serving, not a big pot of stew or large roast.
I watched my mom use a stovetop PC all the time I was growing up and never wanted to have anything to do with one of those beasts. Then I discovered electric ones and love them.
“Why would you ever use an electric pressure cooker?”
Answer: When you can’t or don’t want to be watching the pot. With an electric PC you can program it, leave for hours, (while at work or running errands), and come back home to a perfectly cooked meal.
I have had both a Presto and Fagor stovetop model fail on me, and in a spectacular fashion, lol. The Presto managed to do it with 2lb of turnip inside (not for long). When I went to buy another, I got the Cuisinart electric and I could not be happier! This model does the saute and browning and doesn’t seem much slower than the stovetop version at all. I would never, ever go back to a non-electric with the exception of my big pressure canner.
I have a Nesco Electric PC that does reach 15psi, and a clamp style stovetop Fagor Classic 8qt that only reaches 9psi. They both have their unique abilities. The Nesco can be programed hours before and will be warm when I arrive, it can also function as a slow cooker.
The stovetop 8 quart Fagor Classic, (commonly sold in the U.S.A. as the Pressure Magic at State/County Fairs and Boat Shows), is huge and nice for large batch cooking. The most impressive use for the Fagor Classic is for pressure frying chicken, fish, and “mojo” sytle potatoes. The stovetop Fagor Classic can prepare three pounds of KFC/Pioneer/Knott’s/Church’s/Popeye’s style “broasted” chicken in nine minutes!
‘babysit’? in the less than 20 minutes most things take to cook, i take off my shoes, and prep my salad/set the table. it kind of evens out. . .using an electric pressure cooker to ‘cook unattended’ kind of negates the advantage of cooking quickly, i think. . . i use a slow cooker when i want to do that. i can prep and have what i picked up on the way home on the table in 2o mins or so with a stovetop model. so i don’t have to guess what i’m going to be in the mood for after a long day at work. i can also brown meat in it, reduce cooking liquid into a sauce after release, and can all kinds of homemade stuff. and i’m still using the presto stove top model that my grandma gave my mom before i was born! winner! i can see where a stove top model would be a pain in the butt on an electric stove, but who (that knows anything about cooking and had any kind of choice) still has an electric range? they are sucky sucky sucky!
I currently have 3 electric and 4 regular pressure cookers. I often use up to 4 at a time and use them differently. I cook soups in both, short cooking grains in both but long cooking ones like barley or rye in the electric. I cook beans in both. I like the non stick feature of the electric one for things without much liquid and ingredients that are prone to burn like canned tomatoes (chili, stew). I am vegan so do not cook meat so can’t comment on that part but grew up on beef stew at least weekly in a jiggle top pc. I do not use aluminum so my jiggle tops are all gone and I am interested in the stainless steel potential of the electric ones mentioned in the article as I would like to get away from the non stick, of course, due to potential hazards of the coating. I recently got a set of waterless cookware and am using it for steaming veggies and starchy veggies to preserve vitamins, but will not give up my pcs. I love the timer on the electrics, and mine all have a slow cooker, brown and steam function. I do not like when it goes on warm mode automatically – some do and some don’t. I got them most thru QVC (electric) and have different brands but they are the same cooker. One reason I have so many is the failure factor – I have backups at the ready. They last 1-3 yrs with heavy use but ultimately either the pressure valve breaks or the electrical quits. I have a Maga Fesa, Kuhn Rikon and a couple of Fagors. I had a Maga Fesa fail after a few years of heavy use and no where to get it fixed but had a back up of my mom’s. I have tried to quit using them and just steamer cook with waterless but appreciate the article giving me confidence that I am not killing my food! Thank you!
This information is WAY out of date. I have two electric pressure cookers. Both have a “BROWN” setting. Both have a “SLOW COOKER” setting. The round one has two pressure setting, HIGH – 15 psi and LOW – 7.5 The oval one has THREE pressure settings 7.5, 10, 15. The lower pressures on both are excellent for parboiling things. I make hash browns and freeze them. The potatoes have to be parboiled to avoid then turning BLACK (not grey – BLACK) when being cooked. I like to make smoked potato salad. I parboil the potatoes before finishing the cooking in the smoker. (parboil, smoke, then make your favorite potato salad for a new taste). The electric cookers come to pressure as fast as the stove top ones. When they are done, they switch to a warming mode which keeps the food at 158 Deg F (above the “safe” temperature of 140 Deg F). They signal when the pressure cooking is done. IF you let them run out of water the safety sensor turns them OFF. I have canned pumpkin in them. This requires 50 minutes at pressure. I have stopped using my stove top high pressure cookers except the large canner for things that require short canning times. I still use the “low” pressure stove top cooker for vegetables.
Risotto takes 6 minutes at pressure. I sweat the onions in the pressure cooker, toast the rice in the cooker. I heat water with bouillon powder on a burner while this is happening (or MW and let the bouillon disolve). Add all but a cup of the broth (minimum 4 cups in cooker). ^ minutes later, open the lid, add the last water, cheese and any other ingredients. Let sit for 5 minutes. The risotto is as creamy and tasty as that I have done by adding broth at intervals for the 40 minutes the “old” way.
We don’t disagree. Unfortunately there are still electrics without the brown function being sold so I would have been remiss not to mention them.
You may want to check your manual – there is only one oval pressure cooker being manufactured (in various iterations) and it claims to reach 15, 7.5 and 2.5 PSI – though there appears to be some dispute if these pressure cookers actually operate and cook at 15PSI.
Thanks for sharing your tips and recipes!
Ciao,
L
I now use my electric presure cookers almost every day for nearly all my cooking. I find it orders of magnitude more convenient than the stove top pressure cookers, or even stove top cooking. ( i have not used my slow cooker or the stove top pressure cookers since i got my electric pressure cookers). The convenience of automatic pressure control and heat cut out far outweighs their disadvantages (they are lower pressure, less robust than the stove top ones). i wish i had discovered them sooner. I do all my soup, stews, curry, biryani and even roasts in the pressure cooker at a fraction of the time. Highly recommend. Note of caution you need to understand how the pressure cooking works and adjust your cooking accordingly to get the best results.
Here in South Florida where Hurricanes and/or severe Tropical Storms are a yearly concern it is wise to have a backup plan in case of unexpected electric power failures that can last for days or weeks, and a good Stove-top model that’s easy to operate via a small portable gas range is a better investment.
A stove-top model also adds the extra benefit of not having to worry about electric-power brown-outs and/or surges that can ruin (if not properly protected) your electric PC’s delicate electronics during lighting storms that are also very common in this area.
I, too, watched my mom use a stove top pressure cooker with all that jiggling noise going on. Was afraid it was going to surely explode. But it didn’t. Her fresh green beans with salted pork were the BEST. When she passed away, I used her cooker for 10 years .. but when my family surprised me with a Cuisinart electric pressure cooker, I started cooking three or four meals at a time. And wanted to cook more. The meat, potatoes, carrots, onions and herbs are ready in 7 minutes. Green beans in 2 minutes. By the time you set the table and prepare your drink THE WHOLE MEAL IS READY. As I said, you could cook a chicken or roast or turkey all within half an hour and have meals for next few days. Trust me. Best appliance in my lifetime.
I have 2 electric pressure cookers one at home and one in the camper van. They do not blow off steam so no condensation problems, and unlike pans I have never melted one due to multi tasking ! In van they use little power once up to pressure but have had to make a stand to stop falling over while driving. Use one about once per day, but after 6 years of use non stick worn off so stainless would be better. Good for 2 steak’s in bottom then another 5 layers of same (=12, freeze some ) with onions and 4 oxo takes about 50 mins, is drop to bits tender even with poor meat.
(google tim’s pressure cooker)