The scoop on pressure cookers is that they're somewhat like slow cookers. But there's one important difference: While it takes a long time to cook things in the latter, it takes a much shorter period of time to cook things in the former.

Society today wants things its way right away, and pressure cookers fit into that way of thinking. What might take eight or nine hours in a slow cooker, for instance, might take only one hour in a pressure cooker. The best part about it, however, is that the results are often very similar. So using a pressure cooker over a slow cooker is not a matter of convenience over quality; it a matter of having convenience and quality.

While there were safety concerns with the pressure cookers of the past-there was a risk of them potentially blowing up if they were handled improperly while operating-these problems have been rectified by design enhancements in today's versions. For instance, some models will not allow users to open the cover if there is still pressure inside. This reduces the risk of the pressure escaping, possibly throwing the lid into someone or something.

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