​​Kuhn Rikon Pressure Cooker Review
The design is sleek and immediately recognizable. Styled like a futuristic Moroccan Tajine this pressure cooker is solid and it feels and cooks with quality – this is the most efficient pressure cooker I’ve tested so far – and it’s easy to use but its Swiss precision does not account for human imprecision.

Pressure Cooker Review: Kuhn Rikon Duromatic

Features: (5 out of 5 stars)

  • Attractive Design – The Kuhn Rikon Duromatic does not look like any other pressure cooker on the market today.  Its coned top is beautifully minimalist with just a few concentric circles to the peak and a little nub in the middle- the pressure signal. The base is a simple cylinder and in contrast to all of this roundness the handles feature sharp angles and undulating lines at the same time.
  • Easy to Use – Put on the lid and go.  No other buttons, levers or settings to choose. The pressure valve is easy to remove, clean and remount.
  • Fill Lines – Capacity marks inside the pot indicate 3/4 full (for regular pressure cooking) and 1/2 full (for cooking grains, beans and other foamy foods).
  • All-metal Valve – The pressure regulator, and its housing, are all metal (save the small heat-safe plastic button on top) making this valve extremely durable compared to its peers.

Safety: (4.75 out of 5 stars)

The Kuhn Rikon has more safety systems than most other pressure cookers, but gets a small ding in this category.  This “ding” does not render it unsafe but is a minor design flaw – see Safety Vents, below.

  1. Primary over-pressure release valve – Integrated in the pressure signal, activates to release pressure if the pressure cooker reaches 17.4 PSI.
  2. Secondary safety valve – Located a small distance from the primary pressure valve, a small spring fixed silicone stopper will pop out and release pressure (in case the primary should be obstructed or not working properly to release pressure).
  3.  Correct Placement Nub – A little nub within the lid’s rim retracts when the pressure cooker is closed correctly. Should the lid be placed on the cooker incorrectly, this nub will prevent the pressure cooker from reaching pressure.
  4.  Self-locking Gasket –  Once the pressure cooker has reached pressure, the silicone gasket will expand to lock the lid of the pressure cooker closed. I have not tried, but the Kuhn Rikon product manager assures me, that even a strong man cannot forcefully open the pressure cooker while the gasket has expanded to maintain pressure and block the lid from twisting open.
  5.  Safety Vents – The Kuhn Rikon boasts two safety vents that come into action in case any of the previous safety measures were to fail. At that point, the gasket will buckle and allow pressure (and some of the contents of the pressure cooker) through the metal cut-outs in the lid.  The cook should always point these windows in the rim away from him while operating the pressure cooker. On this model, the vents are on each side of the lid, making it difficult to understand how to position the cooker with both vents pointing away without having the handle stick straight out from the cook-top.

Performance and Durability: (4.75 of 5 stars)

This is where Swiss precision locks horns with human imprecision, and its unparalleled efficiency shines.  Durability of the materials is also a winner – though a decorative piece is unnecessarily flimsy (removing a quarter star from the rating – see last paragraph in this section).
The Kuhn Rikon pressure regulator consists of a bar, a spring and a little top.  The simplicity and materials make this valve easy to clean and incredibly durable.
The pressure indicator is the small black  point in the middle of the cone-shaped lid.  When the pressure cooker reaches pressure the indicator begins to rise out of the housing to display the metal bar.  When the first red ring on the bar is seen, it means that it has reached “Low Pressure” when the second red ring displays it means that it has reached “High Pressure”.

The advantage of an indicator bar vs. a pressure selector, is that the cook can turn down the heat while the bar is in any position to maintain that pressure. For example, anywhere between the first or second ring for “Medium Pressure” or just before the first ring  for “Extra Low” pressure.

Figuring out the correct heat to maintain pressure point has taken me a lot longer with this pressure cooker than any other so far.  The Kuhn Rikon will maintain pressure only when a precise amount of heat is applied – since the knobs on many cook-tops do not have any numbers or marks the cook really need to learn to feel where this precise spot is. This takes a few initial recipes to discover. However, once you find the “sweet spot” for how much heat is needed to maintain pressure you will be pleasantly surprised at how low you can go.

The Kuhnn Rikon Duromatic is the most energy efficient pressure cooker I’ve tested so far (knob position 1.6 vs  2.75 for Fagor Futuro).

kuhn_rikon_duromatic

Releasing pressure by pushing the indicator, as instructed in the instruction manual,  for the normal release requires the cook to stand there and push the indicator for approximately 2 minutes.  The vapor is diffused by the decorative valve cover and wafts around the lid (not shooting in any particularly  inconvenient direction as with the Magefesa Ideal or Fissler Vitavit).

The Kuhn Rikon product manager told me of a faster, undocumented, way to release pressure by pulling up the indicator – I tried it released all of the pressure in less than 30 seconds!

Kuhn Rikon has another model with a pressure valve that allows the cook to release pressure automatically by twisting the indicator.  They call it a two-stage pressure release (seen here) – I will update this review with information about how this “automatic” release works, should I have the opportunity to try it.

This brings us to the only weak spot in Kuhn Rikon’s durability: The decorative housing cover. It is held by three heat resistant plastic clips.  They are subjected to the cooker’s high heat, super-heated vapor and constant movement when it’s removed and replaced to clean and dry the valve – eventually breaking. In two years of using this pressure cooker often I have gone through two of these covers (illustration 3, below). This cover is not essential to the function of the pressure cooker, but not having it suddenly turns the beautiful cooker into something to hide from guests.

Clean-up: (4.75 out of 5 stars)

  • Valve removes with a tool (butter knife or coin are ok)
  • Lid and Base Hand Washing Only

Although the valve is one of the easiest to clean, it is made of small pieces (1st illustration, above) so the cook will want to ensure that there is a screen over the sink drain  so as not to loose any of the small essential pieces of the valve.

The manual states that all parts must be hand-washed.  The thick metal base prevents most foods from scorching – but if they do  (due to the cook not adding enough liquid or keeping the heat to high during cooking) the high-quality stainless steel  will let most food comes off with the swipe of a sponge or a short soak of soapy water

Accessories:


All of the Kuhn Rikon pressure cookers come standard with a rack.  It is useful when making jams, or wanting to keep delicate things off the bottom of the pressure cooker, but a bit of a disappointment when I might want to do advanced pressure cooking techniques that require a trivet or steamer basket.  It is too low to be used as a trivet and, if flipped over, the edges are too thin to use it as a steamer basket.

However, this is not a major ding since it is easy to purchase suitable substitutes.

Also included is a brief and easy-to-understand user manual with an extensive ingredient cooking time tables.

Other Details:

  • 18/10 Stainless Steel with aluminum sandwich base
  • Available Sizes: 2.5, 3.5, 5, 6, 7, 8 and 12qt
  • Spring Valve with indicator Bar (0 to 17.4 PSI)
  • Maximum Cooking Temperature measured at high pressure: 119.4°C (247°F)
  • Universal Base – safe to use on gas, electric, ceramic and induction cook-tops
  • Width: (opening) 8.6″ or 22 cm, cylindrical; Height (internal) 5.6″ or 14.25 cm; Weight:  (Base) 4.45lbs or 2.02k , (Base and Top) 6.34lbs or 2.87k
  • 10 Year Manufacturer’s Warranty (excluding wearing parts)
  • Made in Switzerland
  • Kuhn Rikon Instruction Manual
  • Manufacturer Website: Kuhn Rikon Switzerland , Kuhn Rikon USA
  • Recipes on this website using Kuhn Rikon Duromatic

Conclusion and Score:

The Kuhn Rikon Duromatic is lauded by Modernist Cuisine as their favorite brand.  Quality is commensurate with price for this pressure cooker and gets top marks from me, too,  for consistency, quality, functionality.  It is easy to use, and clean. The all-metal pressure valve has survived kitchen experiments other pressure cookers have not.  Getting the hang of the right heat setting to maintain pressure takes a little longer with this precision instrument and a decorative piece could be reinforced to last as long as the rest of the cooker.

The Kuhn Rikon Duromatic is the most energy efficient pressure cooker tested – needing less heat to maintain pressure than all other cookers in the Hip Pressure Cooking test kitchen.

NOTE: This review was fact-checked by the Head of Marketing and Product Management at Kuhn Rikon (Switzerland) prior to publication.

To Purchase:

From USA:

From Canada:

From U.K.

Have you used this pressure cooker?

Add to this review by leaving your comments, below!

In the interest of full disclosure, we would like to note that: The pressure cooker was sent to Hip Pressure Cooking by the manufacturer at no cost.  Our relationship with the manufacturer, or lack thereof, does not affect the outcome of the review.

 

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122 Comments

  1. Wow, what a resource! This has to be the MOST DETAILED pressure cooker review I’ve ever read, and it was actually an interesting read.

    The links to the other sizes are great. I had not idea they made so many shapes and sizes.

    I’ve been waiting for your reviews to make my decision and pull the trigger on buying a pressure cooker.

    Thx!

  2. Thanks, very thorough yet easy to read review. Most appreciated. I am seriously considering purchasing this pressure cooker. Going to take a look right now on amazon.

    maynekitty///at///live\\\dot\\\com

  3. I used to use Fissler pressure cookers exclusively (back in Italy) but as they are not readily avaiable in the US, I’ve switched to Kuhn Rikon. I have to agree completely with your review—and even I’ve had the same issue with the little cover! But all in all, it’s an excellent product, the best you can get in this country, imho…

  4. Jenny, thanks! I spend about a month testing and writing the reviews. I’m glad that they are appreciated and you feel you’re getting the information you need to make a purchasing decision.

    Kitty, wow… let me know how your hunt goes. I know you’ve been waiting a while and even considered flying to Germany to pick-up just the right pressure cooker. At least, for this one replacements will be easy to get and compared to that other German one, the valve has NOT failed me in two years of use! After seeing and understanding the minimalist elegance in every function of this pressure cooker (locking gasket instead of handle mechanism and all-metal valve instead of plastic/silicone sophisticated thing) I really wonder if others are just over-complicating things with too many moving and sophisticated parts – which can easily be damaged or be manufactured with defects.

    Frank! I’m sorry to hear about your broken valve cover! It’s really difficult to find anything to complain about in this pressure cooker so the flimsiness of this piece is a disappointment.

    Ciao,

    L

  5. I have also had failures of the small, black, 3-footed plastic part under the central lid cover in both of my Kuhns. I’ve used both cookers for about 17 years (and almost daily in the last 5 or 6 years) and I’d say that each has failed perhaps twice. The last time I discussed this with customer service (about a year ago) they claimed that they have fixed the problem. (Using a sturdier plastic, I’m assuming.)

    Laura, perhaps your contact at Kuhn could verify this?

    Love my Kuhns!

    1. I asked the product manager directly if they had plans to improve the clips for the valve-housing cover – but did not receive a response.

      It is absolutely possible that Kuhn Rikon upgraded the materials from what they were using 17 years ago – but it looks like another upgrade is in order.

      It’s great to hear about your pressure cookers cooking for so long!!!

      Ciao,

      L

    2. Hello, I know this post is a few years out of date. I love my Kuhn Rikon also and use it every day; and even twice a day sometimes. It’s absolutely fantastic. However, that 3-footed valve piece failed after 11 months which upsets me since these pressure cookers are a lot of money. So, no this part hasn’t been upgraded when I purchased it on June of 2014.

      1. A classic is never out-of-date, and the Duromatic is still by far on of the top pressure cookers I reach for in my kitchen!

        Ciao,

        L

  6. I’ve been using a Kuhn Rikon since 1996, the older model with no cover over the valve. In all those years of continuous use I’ve only had to replace one part, the central spring, that became too rigid with use. (under $5) I’ve loved using my pressure cooker and adapting recipes to use with it, and am happy that Pressure cookers, which after all are environmentally correct are at last hip!

    1. Spending $5 in 16 years for maintenance sounds like a good investment!

      Ciao,

      L

  7. i got this pressure cooker for Christmas and I’ve been very pleased with it. It also looks amazing. I was very pleased to see Heston Blumenthal using the same model in his recent tv series.
    Great to see such an in depth review.

  8. This brand of pressure cooker is what I wanted to have. I heard so many things about this pressure cooker and this article post just proves all those good things that I am hearing.

    1. Did you get one, yet?

      Ciao,

      L

  9. Thank you for the very helpful review. I just bought myself a 5 quart Kuhn Rikon to replace my very old pressure cooker!

    1. Congrats! I hope you enjoyt it!

      L

  10. Laura,

    I bought a Kuhn Rikon just last year; I chose it because of the high recommendation from a local Bosch Kitchen Store owner. I love it. I’ve been amazed how low I can turn down the stove heat and still maintain pressure, and how quickly it cooks. I live at 3500 feet, so everything typically takes longer than average to begin with. This pan cooks close to twice the speed of my old Presto cooker; even 5-year-old black beans cook in 25 minutes. Potatoes, cut about 3/4″ thick, cook in 5-7 minutes. We eat mashed potatoes more often now.

    Thanks for your review!

    1. Thanks for you leaving your comment, Ronda. Interesting about the speed vs. your old Presto… it should reach the same pressure – but older cookers might still reach some pressure with a damaged gasket so that could account for the difference.

      You’re welcome!

      L

  11. Hello

    I am wondering whether getting an electric pressure cooker is advisable. It appears to me that these do not produce as much pressure as cooktop steamers – please correct me if I’m wrong or you know of specific model(s) that produce equal steam.

    I guess, if they are not as high pressure, then it is hard to rely on most published recipes/ methods that refer to high pressure as the electric ones won’t make the grade.

    If there are any electric models that do meet the performance of cooktop, it would be great to hear of them.

    Thanks

    1. Scott, please read my thoughts on Electric vs. Stovetop cookers on the Shopping Tips page (scroll to the middle). Yes, some electrics do reach equivalent pressure as stove-tops, and I name them there, but there are other issues to keep in mind for electric pressure cookers.

      Ciao,

      L

  12. If anyone is interested here is a lovely post (from FXCuisine. I miss him) of a visit to the Kuhn Rikon factory. http://fxcuisine.com/Default.asp?language=2&Display=178&resolution=high&page=2

    Pauline

  13. Pauline, fascinating article! Thanks for sharing it. Here is a link to it, since readers cannot easily copy and past items from this website.

    http://fxcuisine.com/Default.asp?language=2&Display=178&resolution=high&page=1

    Particularly interesting, and heartwarming, story about the Swiss workers of Tibetan descent!

  14. Laura, yes it was fascinating. I ordered my Kuhn last night. I decided to take the plunge because I’m fed up with my Le Creuset which has hot spots. No amount of seasoning can rectify it. I’m hoping they will honour their life time guarantee. I can’t wait to try some of your recipes. Have you tried Heston Blumenthal’s suggestion of using the pc for stock making?

    Pauline

  15. I love my Kuhn and make soups in it every week. I have nothing better to say except the service is magnificient.

  16. A heads up for people who use their pressure cooker a lot.

    The pressure spring on my Kuhn Rikon gave up the ghost last week. It had corroded and broken in several spots. My rice had been coming out undercooked so I suspect that it had been broken a week or so prior to my noticing that it had lost its bounce.

    I’ve had this pressure cooker since June of last year. I use it every day for my breakfast mush and a couple of times a week for brown rice for supper.

  17. I went mad and bought 2 5l pcs a couple of days ago. Amazon.com indicated the base was dishwasher safe – this is not so as KR advised the handles are made of Bakelite and will deteriorate in the heat of a d/w.

    Used it for the first time 2 days ago on a brand new Belling FSE60i induction hob. I managed to get stuff stuck/burnt on the bottom of it – maybe that’s the idea of the stainless trivet ? If so, it’ll mean emptying the pan of food to put that in before going to pressure cooking in it.

    1. Congratulations on your new pressure cookers! It takes a bit of getting used to using induction. I kept burning onions and garlic in my pressure cookers for the first month until I realized that you should saute’ at medium, and not high heat as with gas and electric and you can start sauteing almost instantaneously.

      In the meantime, soak the scorched cookers in a 50% water and vinegar solution. Then scrub as much as you can.

      For extra-tough scorches use American SoftScrub or in Europe Cif with micro particles.

      Ciao,

      L

    2. Thanks.

      Must say, I’ve re-read this page and it’s the same quality as the pressure cooker itself! As an engineer, it does ‘tick a lot of boxes’ in the design. The disappointment was the non-dishwasher use because of the handles – Well, err, it seems they’re easily removed with a screwdriver as they’re clamped onto pegs welded into the side of the ‘pan’.

      The induction hob I have does have numbers (0-9) for power level and with acquired skill (for me, a work in progress) one can tell how well cooked through food is as you reduce the power needed to maintain pressure.

      The big kick is the cooking times. The p/c suits the big hot plate on the hob which is a massive 3.7kW – which will take a typical half-cup of water up to pressure in well under a minute. The efficiency of this p/c has been noted above – and if not ‘over-heated’ loses little steam – meaning less water is required to be heated in the first place.

      I’m planning a carrot-cooking race this week – a sliced carrot each: one pressure steamed, the other microwaved.

      I’ll have to track down steaming baskets – pressure steaming must be the most efficient cooking method possible!

    3. How did your carrot race turn out?

      Ciao,

      L

  18. Hi Laura, I have a Silit Sicomatic t-plus and a Kuhn Rikon Duromatic – but with a bigger twist top which doesn’t look as stylish but no issues with little plastic casings and it has easy to see red lines for pressure. The thing is the Kuhn Rikon is so much easier to maintain pressure consistently with – and it and my Kenwood food processor are my favourite ‘use everyday, can’t cook without them’ appliances. I too was mystified by the low trivet in the KR but when it dawned on me how little liquid the KR requires – it makes more sense. Why don’t they shout it from the treetops? Now that I understand this concept I wish I had known when I was choosing a pressure cooker. I would recommend choosing a pressure cooker which doesn’t require lots of water to be added. The Silit requires 375ml. A lot of the KR required minimums are 50ml or 100ml of liquid which is so little! I assume this reduces overall cooking time as well as keeping more nutrients and not having too much liquid in final dish. But I am bad I put the base in the dishwasher so hoping if I need new handles i can buy them…BTW I also still use the Silit and quite often at the same time as the KR but I just have to watch it much more closely and yes I probably will find it easier to use when I want low pressure but that seems rare.
    Thanks for your great site.

    1. Yes, less liquid means it takes less time for the cooker to reach pressure. It also means that you get a less watered down braise. A cup and a half sounds like you would inadvertently boil meats!

      Thanks for sharing your experience.

      Ciao,

      L

  19. Hi Laura! Very thorough review! After this I have no doubt on which pressure cooker to get. I’m deciding which size..Is the one in the photos of your review the 5 quart or the larger 7 or 8 quart one? Thank you!!

    1. Colette, I used the 5L, which is 5 1/4 quarts.

      Ciao,

      L

    2. Thank you Laura! Hope to try one soon!

  20. If only the pan of this Kuhn Rikon were dishwasher safe. Shame. I bought a Fagor instead, because being able to put the pressure cooker pan and accessories into the dishwasher, along with everything else, saves so much time and hassle. The lid and gasket are quick and easy to wash by hand and don’t get covered in food.

    1. Yes, if the lid cut-outs were in a different location, the decorative cover didn’t break off and it were dishwasher safe.. the Kuhn could be a 5-star cooker!!

      Ciao,

      L

  21. Based on this review, and the comment I have seen elsewhere that you can cook small amounts in a big PC, but not large amounts in a small PC, I bought a 12L Hotel model. I quickly found out that while you can cook small amounts in it, stirring during the braising phase is a challenge as it is too deep for all my spoons/stirrers. A bit awkward, so I bought the 5l Hotel as well. Having both is quite handy. They share the same 28cm diameter so I can interchange lids. The small gets used most often, but the big one comes into its own with stocks and pan inside dishes like cheesecake.

    Some observations:
    5L does not come with the small stand. The description does not mention the stand so it would appear not to be just missing in action. Mine came with a black gasket which I assume is rubber. It may have been old stock. It DOES come with a waffled base which makes frying less “”stick to the bottom” but does make cleaning more of a challenge, but I figure if it doesn’t come off easily, it doesn’t really matter.

    12L came with stand and blue gasket. apart from the above mentioned challenge stirring, no complaints. I am still struggling to hit the sweet spot for maintaining pressure though. It seems to vary with the amount being cooked.

    As for the position of the emergency vents, I simply turn the pot about 45 degrees . This keeps the handles in a convenient location – at 4/10 o’clock – without the vent pointing straight at me.

    1. Greg, thanks so much for sharing your experience.

      I, for one, do not agree with the advice that’s being passed around to buy the biggest pressure cooker you can because you can still cook small quantities in it. That kind of ill-informed over-simplified advice is coming from someone who does not understand the intricacies of pressure cooking.

      Just to clarify. My recommendation is that the FIRST or PRIMARY cooker be in the 5-8L range.

      Besides the unwieldiness of a giant cooker – cleaning it may be a challenge if the kitchen sink spout is not tall enough. Drying it, storing and even cooking with it is even more of an effort.

      A giant pressure cooker will NOT get DAILY use.

      More importantly, the minimum liquid requirements increase as the size cooker increases. So if the goal is to cook with the least amount of liquid (say in a braise) doing a small amount in a large cooker is really just going to boil things.

      Keep trying, you will just have to “get the hang” of the sweet spot for the 12!

      Ciao,

      L

      1. Ciao Laura,
        first of all thanks for the great reviews. Secondly, the question, on size!

        I’m sold on the Kuhn Rikon, and I was about to go for the 3017 (6.0 litres, 24 cm) when I stumbled upon the 3018 (8.0 litres, same diameter) which for some bizarre reasons costs slightly less than the smaller model. I did not worry about size (the point you make in your reply above), my reasoning being that with the same diameter 8.0 or 6.0 would make not much difference in terms of cooking small amounts: am I mistaken?

        Also, my one and only cooker for the past 25 years has been a dependable but rather old 22cm, 5.0 litres Lagostina (which would probably score 0 on safety features nowadays :-) ): in your experience would the extra 2cm in diameter of the KR make a big difference when cooking relatively small amounts?

        Many thanks for your advice!

        1. salutistagolosa,

          The transition to the latest pressure cooking technology is not the easiest – I also started pressure cooking with an old Italian huffer and puffer (Barazzoni).

          First, you’ll be happy to hear that you can cook the exact same amounts that you used to cook in your 5L Lagostina in the 8L Kuhn Rikon- even if there is a 3L difference.

          That’s because the Kuhn Rikon evaporates much less liquid than your Laostina so you’ll have to use a little restraint when you first get started.

          Another thing that will take getting used to is turning the heat down low, low, low and sometimes lower to keep the Kuhn Rikon at pressure.

          Finally, the times are MUCH faster. Initially, you can use the same timing that you used for your Lagostina for your core recipes by operating the Kuhn Rikon with only the first ring showing – this is low pressure and equivalent to cooking twice as fast as conventional cooking.

          When you’re ready to go full speed you can start pressure cooking with the second ring showing – this is high pressure and equivalent to cooking THREE times as fast as conventional cooking. Don’t worry – I have a whole timing chart written for this “speed” just click on the link under the logo at the top of the page called “cooking times.”

          Enjoy your new cooker, and let me know if you have any more questions!!!

          Ciao,

          L

          P.S. I almost forgot. It’s soooo quiet!! Sounds strange, but you’ll have to adjust to that too!

          1. Laura, thanks a lot for your prompt and thorough reply – and I am happy I can go for the 8.) as e.g. for a bean stew if I can only go up to half capacity I now I’ll have enough for a good party.

            One more question: I’ve seen that the instructions on the KR recommend against using it to cook barley, as the foam may clog the valve. Would I be suicidal if experimenting with barley or soups containing barley? I know manufacturers have to be careful, I just wonder how literally to take this recommendation.

            Thanks again!

            1. Salutistagolosa,

              Officially I have to tell you that your pressure cooker manual always trumps any advice you could get from me, or any other book or website. It is absolutely true that foam from barley, grains, fruit, pasta and peas can interfere with a cooker’s valves and safety mechanisms.

              HOWEVER, I can tell you that, in general, foamy foods like barley, etc. have been successfully pressure cooked in modern spring-valve-type cookers by following THREE precautions:

              1. A tablespoon of fat (oil, butter, pancetta) can reduce the foaming considerably.

              2. Not filling the cooker more than half (since most grains expand just like legumes) keeps the foam at a distance from the lid.

              3. Always opening a cooker containing these foods with Natural or Cold-water Quick – in other words, NOT using the valve to release pressure.

              Ciao,

              L

              1. thanks for the tips, and for the help!

  22. Hi Laura, thanks for the in depth reviews. I will be purchasing my first ever PC soon. I am considering purchasing the Kuhn Rikon brand PC but have a question about the models. I see the one you are reviewing in the photos but also have seen one that is called ‘Duromatic Top Model’ which appears different from the one in your review. I looked at the KR website and the ‘Top Model’ appears to have a safer pressure release system. But I’m not sure what the other differences are. Do you have any information on a comparison of this model with the one you reviewed?
    Thanks
    Frank

    1. Ciao Frank,

      Saying the pressure release is safer on the new model – implies that the release on the Duromatic is un-safe. That is not the case. However, the new release on the top model IS more convenient, because you can do the same actions (pushing the release button or pulling it) from the Duromatic with a the twist of a knob.

      Had I tested theTop Model instead of the Duromatic the cooker would have gotten 5 and not 4.75 stars in the performance section. No more standing there for two minutes pushing a button!

      Ciao,

      L

  23. Laura, thanks for the great review. Thanks to your review, I bought the Instant Pot a few months ago and am loving it. However, I’m thinking about buying a stove top model in the future. I’m a blind cook and was wondering how i’d be able to tell the cooker has come to the appropriate pressure for the food. Would it be possible to lightly, and carefully, touch the regulator? are the rings raised?

    Thanks.

    1. Grace, with the current model I do not recommend touching the stem with the rings of the Duromatic. The stem is metal, very hot and the rings are carved going INTO not ridged OUT of the stem. HOWEVER, they do have a “top” model that has a slightly different stem. Since I have not used it myself I cannot be sure as to how it’s made. From the photos the part you would touch is bake-a-lite plastic which generally transmits less heat than metal.

      Let me send an e-mail to my contact a Kuhn Rikon to find out if the top model is touchable with ridges and I’ll come back to let you know.

      Ciao,

      L

    2. Grace, I contacted Kuhn Rikon and this is what they said:

      “You are correct, the Top Model may be a good option. The valve housing does get a little warm, but not so much that it could not be touched. They would need to be sure that it was installed correctly however because some steam can be released otherwise. There are notches in the valve housing where you can feel the pressure level. I did a little test in-house and from what I can tell, it could work for them.”

      You also asked about the evaporation rate difference between the Kuhn Rikon and the WMF and I’m happy to say they are nearly the same.

      I went to go touch the pressure signal of the WMF to see if I felt any ridging. It does feel “wavy” which doesn’t say enough to me to distinguish between the rings being shown but it may be enough for you. I definitely recommend feeling these cookers in person – if possible – so that you can be the best judge as to whether you can tell the difference between pressure levels.

      Ciao,

      L

      1. I recently bought the Top Model and it works very well. The markings for the pressure level are indents and I can feel them somewhat too. However, lightly scraping them with a toothpick or other item may make the locations even more obvious. Just an idea…

  24. OK, thanks. Also, between the Kuhn Rikon and the WMf, which has the lesser evaporation rate?

    Thanks.

  25. I guess this would kind of be an update. I just went to Sur La Table to look at the kuhn Rikon PC for myself, and they had the Duromatic Inox model on display. The pressure regulator seems to have the bars ridged out of the stem, so I could feel them with either my finger or a spoon, if the unit got hot.

    I bought the Instant Pot, which I love, but I’m really kind of wishing I’d bought the kuhn Rikon instead. I know you’d mentioned in the IP review that most stove tops have a 3.5% evaporation rate. Is that the same for the Kuhn too?

    1. Grace, that’s great news. I didn’t even think about you using something to touch the stem!

      As you move most of your cooking to the pressure cooker, you’ll find one pressure cooker might not be enough, anyway.

      In terms of evaporation I test each pressure cooker three separate times, so the cooker has time to cool down, and to also rule out any variance for room temperature and water temperature I use the average number. The Kuhn Rikon evaporated 3.1% for two tests and 4.5% for one averaging to exactly 3.5%!!

      Ciao,

      L

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