Electric pressure cookers boast high efficiency and are preset with different cooking modes, with claims to be able to finish delicious dishes in a short time. The Consumer Council tested 10 models of electric pressure cookers on the market and assessed their cooking performance with 4 test dishes. Test results showed that although all models were energy efficient appliances consuming less than 1 unit of electricity to cook the test dishes, the cooking performance varied. 80% of the models failed to thoroughly cook all the red beans in sweet red bean soup, while 30% failed to completely mix and evenly cook the ingredients when making rib fingers with mixed vegetables, which was a subpar performance. All models showed relatively satisfactory overall performance, with an overall rating of 3.5 to 4 points, once again reflecting that price does not necessarily correlate with quality. Consumers are recommended to choose an electric pressure cooker with capacity and functions suitable for their needs.
The tested models ranged from $799 to $3,088 in price, with rated capacity from 5 litres to 6 litres, and rated power from about 900 watts to 1,300 watts. The more common preset cooking modes included soup, slow cook, meat, and beans, etc. Based on the instructions provided by the agents, the Council selected appropriate cooking modes, time, and pressure to make 4 test dishes, in order to measure the total cooking time, energy consumption, and temperature of the cooked food. The quality of the food, such as the texture, thickness, and evenness were also assessed.
8 Models Failed to Fully Cook Sweet Red Bean Soup
3 Models Performed Less Satisfactorily when Cooking Rib Fingers with Mixed Vegetables
The 4 test dishes were rib fingers with mixed vegetables, dried scallop and minced pork congee, chicken soup with dried whelk, and sweet red bean soup, all relatively time-consuming when cooked in the conventional way. The test showed that the overall temperature distribution of cooked food was quite even among the models, but the performance in cooking the 4 test dishes varied. For example, when cooking sweet red bean soup, 80% of the models (8 models) failed to cook all the red beans thoroughly, resulting in varying degrees of doneness. Furthermore, the sweet red bean soup did not have the desired “sandy” texture and was instead “watery” in thickness, making it the worst among the 4 test dishes.
The test also used beef rib fingers, potatoes, tomatoes, carrots, and tomato paste to make rib fingers with mixed vegetables. 30% of the models (3 models) failed to completely mix the ingredients and cook the tomatoes evenly, resulting in a sauce that was uneven and too thin. Performance among models varied considerably.
The 2 better cooked dishes across the models were dried scallop and minced pork congee, and chicken soup with dried whelk. Making congee with an electric pressure cooker was more convenient than over an open flame, as it reduced the risk of spilling or sticking to the bottom of the pot, thus eliminating the need to tend to the fire. Performance of all models in cooking chicken soup was comparable, scoring 4 to 4.5 points. Soup from pressure cookers was clearer than that over induction cookers, and much of the soup ingredients remained intact. Soup made over induction cookers was comparatively darker in colour with a richer taste.
Electric Pressure Cookers More Energy-saving
But Not Necessarily Time-saving
Electric pressure cookers claim to be more energy efficient as they can cook a wide range of dishes in a short period of time. According to the test results, the average energy consumption for cooking sweet red bean soup, rib fingers with mixed vegetables, and dried scallop and minced pork congee was less than 400Wh, while that for chicken soup with dried whelk was the highest among the 4 test dishes, with a range of 380Wh to 524Wh. All models consumed less than 1,000Wh, i.e. less than 1 unit of electricity, hence were great energy savers.
Compared with conventional cooking methods, taking for instance making dried whelk soup over an induction cooker, it would take about 2.5 hours and energy consumption would be around 1,964Wh. On the contrary, the average cooking time for the same dish using an electric pressure cooker would be about 1.5 hours and the average energy consumption would be 423Wh, a difference of 0.67 times in duration and 3.6 times in energy consumption respectively.
However, as electric pressure cookers require time to build up and release pressure, they do not necessarily have a shorter cooking time than conventional methods. The test found that the duration of pressure build-up, default cooking time, and natural pressure release varied among models, 2 of which took longer to build up and release pressure respectively, taking about 28 minutes and 36 minutes on average for the 4 dishes. Consumers should also note that ingredient type, quantity, cooking mode and default cooking time would all affect the total cooking duration. For example, the average cooking time for dried scallop and minced pork congee was about 1.1 hours among the models, which might not be faster than cooking over an open flame, but it would be more energy-saving.
All Models Passed 6 Safety Tests
All models passed 6 safety tests conducted in accordance with international standards, including protection against access to live parts, temperature rise, construction, abnormal operation, provision of earthing, and insulation distance. All models were not found with sharp edges and corners, while the quality of plastic materials was satisfactory. However, the metal parts of half of the tested models (5 models) could be scratched more easily. The inner pot of all models passed the durability test without deformation.
Flameless cooking is becoming increasingly popular, as it is more energy efficient than traditional cookers, and also more stress-free to use. Electric pressure cookers are versatile and energy-saving, but consumers should be aware that the pressure in the inner pot is indicated on the screen or by the float valve. Users should wait until the float valve has dropped, i.e. pressure inside the pot has been fully released, before opening the lid. Pay heed to risks of burning by steam released during cooking or pressure release. When choosing and using an electric pressure cooker, follow these tips:
- Sufficient space must be left in the pot to accommodate steam. Do not put in more food than the capacity recommended in user manuals to prevent boiling food from blocking the valve. When cooking foods that tend to swell, such as beans or rice, reduce the cooking portion;
- Pressure cookers generally have a higher input power and should not be plugged into the same power socket with other electrical appliances that have a high energy consumption. Check to ensure air vents and float valve holes are clear before use;
- Never let children touch or use electric pressure cookers alone;
- After each use, unplug the power cord of the electric pressure cooker and wait for the appliance to cool down before cleaning thoroughly;
- Some brands offer electric pressure cookers with different capacities. Consumers should choose the appropriate capacity according to the size of their family, quantity and size of ingredients.
Download the article (Chinese only): https://ccchoice.org/561cookers
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