Apologies if this is a bit off-tangent ..
Matching cookware and stove to the type of food being prepared makes a lot of sense. My home is vegan most of the time, and a lot of our food is cooked lentils and beans. Sometimes we cook the legumes or beans to a mush, and other times for soup. In each case a pressure cooker is great, and I doubt induction would improve the cooking or save much energy. I presume the latter because the cooker stays on the electric stovetop once the power is off and bleeds off the heat retained on the stovetop. This is what lets us cook with 10-15 minutes of power for 1.0 - 1.5 pounds of dry stock.
If soup stock is planned, the pressure cooker is still filled with a small amount of water. Later we put some food into a bowel, add water, and heat up in the microwave for eating. People may not want to dilute a stew this way, but for soup it works great.
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