The aluminum pressure cooker is low-weight, fast heat-transmitting, and inexpensive. It has an aluminum oxide layer on the surface to prevent corrosion (avoid breakage) and can also be cooled quickly with cold water. The maximum working pressure is <80KPa, which is limited by the strength of the cooker. Its service life is 8 years if it is used for 1 hour per day. It is not suitable to be used in an induction cooker. Long-term use of aluminum pressure cookers is harmful to our bodies.
A stainless steel composite bottom pressure cooker is slightly more expensive than an aluminum pressure cooker. But it is more heat resistant, beautiful, and less likely to react with acids, bases, and salts in food. The strength of the pot is higher than that of aluminum alloy, and the current maximum working pressure is up to 130KPa, and the service life is about 10 years. It is suitable for the induction pressure cooker, but it is easily discolored on gas or electric stove, so it cannot be quickly cooled with cold water and is not suitable for decoction Chinese medicine.
Electric pressure cookers are easy to use but expensive. It has a low working pressure (50KPa to 80KPa) and also has a warming function, and the inner pot can be removed and replaced. It can intelligently cook fish and meat stew without water, and not only does it not cut off the power automatically, but it also keeps the heat warm at intervals. It does not have long use as a pressure cooker when it comes to aging wiring. However, the electric pressure cooker housing keeps the heat in and is naturally more energy efficient than a conventional pressure cooker. Though electricity prices are inexpensive, typically an hour or more of cooking time is clearly not low-carb enough.