Rating Electric Pressure Cookers

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We tested eight stovetop and four electric models, using each to prepare risotto, chicken stock, beef stew, Boston “baked” beans, and tomato sauce with pork ribs. Since many recipes call for sautéing before cooking under pressure, we checked evenness of browning by cooking crêpes in the pot. We evaluated the overall size, shape, weight, and ease of use. We measured the temperature inside each cooker during 30 minutes at high pressure; pots that came closer to reaching 250 degrees rated higher. We also measured the amount of water lost over the course of 1 hour at high pressure; cookers with lower evaporation levels rated higher.

KEY
Good ****
Fair ***
Poor *

 

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RECOMMENDED WITH RESERVATIONS

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Emeril 1000-Watt 6-Quart Electric Pressure Cooker by T-fal

MODEL: 42EW716

PRICE: $107.90

WEIGHT: 11.7 lb

BOTTOM THICKNESS: 2.14 mm

COOKING SURFACE DIAMETER: 7¼ in

HEIGHT OF SIDES: 6¼ in

HIGHEST TEMPERATURE: 245 degrees

COOKING: ***

EASE OF USE: **

EVAPORATION LOSS: ***

TESTERS’ COMMENTS: Browning was fairly easy and efficient; stewed meats were fork-tender and juicy; baked beans were mahogany, with a tender texture. We’d prefer a larger capacity and handles on the cooking pot to make pouring easier. Sometimes when we started with less than 2 cups of liquid, the pot switched to “keep warm” mode.

Cuisinart 1000-Watt 6-Quart Electric Pressure Cooker

MODEL: CPC-600

PRICE: $96

WEIGHT: 12.15 lb

BOTTOM THICKNESS: 2.5 mm

COOKING SURFACE DIAMETER: 7¼ in

HEIGHT OF SIDES: 6¼ in

HIGHEST TEMPERATURE: 241 degrees

COOKING: ***

EASE OF USE: **

EVAPORATION LOSS: **½

TESTERS’ COMMENTS: This model is very similar to the Emeril model in design and cooking (food was slightly less stellar but still quite good). It allowed more evaporation, and we would prefer a larger capacity and less-slippery liner. Sometimes when we started with less than 2 cups of liquid, the pot switched to “keep warm” mode.