When shopping for a pressure cooker, one of the first decisions you'll face is whether to choose an electric or stovetop model. Both types use the same fundamental principle—cooking food under pressure at elevated temperatures—but they differ significantly in operation, convenience, and cooking characteristics.
This comprehensive comparison helps you understand the strengths and limitations of each type, so you can choose the pressure cooker that best fits your cooking style, kitchen setup, and priorities.
Understanding the Basic Differences
Electric Pressure Cookers
Electric pressure cookers (like the Instant Pot, Ninja Foodi, and Breville Fast Slow Pro) are self-contained units with built-in heating elements, temperature sensors, and microprocessor controls. You plug them in, select a program, and the appliance manages heat, pressure, and timing automatically.
Stovetop Pressure Cookers
Stovetop pressure cookers are essentially specialised pots designed to lock and seal. They sit on your cooktop and you control the heat manually. Once the cooker reaches pressure (indicated by a rising valve or whistling sound), you reduce the heat to maintain steady pressure.
đź’ˇ Quick Comparison
Think of electric pressure cookers like automatic transmission cars—convenient and forgiving. Stovetop pressure cookers are like manual transmission—more control but requiring more attention and skill.
Electric Pressure Cooker Advantages
Convenience and Ease of Use
Electric models excel at set-and-forget cooking. Press a button, walk away, and return to a finished meal. Built-in sensors monitor pressure and temperature, adjusting heat automatically. Timers count down and the cooker switches to "keep warm" when done. This hands-off operation is perfect for busy households.
Multiple Functions
Modern electric pressure cookers are multi-cookers, offering numerous cooking modes beyond pressure cooking:
- Slow cooking
- Rice cooking
- Steaming
- Sautéing
- Yoghurt making
- Sous vide (some models)
- Air frying (combo units like Ninja Foodi)
Safety Features
Electric pressure cookers include numerous safety mechanisms: lid lock detection, pressure limiting, temperature monitoring, anti-block shields, and automatic shutoff. While stovetop models are also safe when used correctly, electric models add extra layers of protection that give new users confidence.
Consistent Results
Microprocessor control delivers consistent pressure and temperature throughout cooking. You don't need to learn to adjust your stovetop to maintain proper pressure—the appliance handles it automatically.
Freeing Up Stovetop Space
Electric pressure cookers operate on the benchtop, leaving all burners free for other cooking. In small kitchens or when preparing elaborate meals, this can be a significant advantage.
Electric Pressure Cooker Disadvantages
Lower Maximum Pressure
Most electric models operate at 10-12 PSI, while stovetop cookers can reach 15 PSI. Higher pressure means higher temperatures and faster cooking. A recipe that takes 10 minutes in a stovetop cooker might take 15 minutes in an electric model.
Longer Time to Reach Pressure
Electric heating elements heat more slowly than gas or powerful induction burners. Electric pressure cookers typically take 10-20 minutes to reach pressure, compared to 5-10 minutes for stovetop models on a powerful burner.
Counter and Storage Space
Electric pressure cookers are bulky appliances. A 6-litre model takes significant counter space during use and cupboard space when stored. Smaller kitchens may struggle to accommodate them.
Lifespan and Repairs
Electronic components eventually fail. A quality stovetop pressure cooker can last decades with minimal maintenance, while electric models may need replacement after 5-10 years as electronics age or proprietary parts become unavailable.
🔑 Key Takeaway
Electric pressure cookers trade cooking speed and longevity for convenience and versatility. For most home cooks, the convenience factor outweighs the slight speed reduction.
Stovetop Pressure Cooker Advantages
Higher Pressure and Temperature
Operating at up to 15 PSI, stovetop cookers achieve higher internal temperatures (approximately 121°C vs 116°C). This translates to faster cooking times—particularly valuable for time-intensive dishes like tough cuts of meat or dried beans.
Faster Heat-Up Time
A stovetop cooker on high heat reaches pressure significantly faster than an electric model. Combined with higher operating pressure, total cooking time can be substantially less for many dishes.
Durability and Longevity
Quality stovetop pressure cookers (like those from Fissler, WMF, or Kuhn Rikon) are built to last generations. With no electronics to fail, they require only occasional gasket replacement. Many families pass down stovetop cookers as heirlooms.
Better Browning
Stovetop cookers get hotter than electric models, enabling better browning and searing before pressure cooking. If you like to develop deep fond (the caramelised bits on the bottom) before braising, stovetop excels.
Compact Storage
Without electronic housings, stovetop pressure cookers store like regular pots. You can even use them as standard stockpots without the pressure function.
Stovetop Pressure Cooker Disadvantages
Requires Attention
You must monitor the cooker to maintain consistent pressure. Once pressure is reached, you reduce heat to maintain it—too high and you waste energy and risk blowing the safety valve; too low and you lose pressure. This requires learning your particular stove's behaviour.
Steeper Learning Curve
Successfully using a stovetop pressure cooker requires understanding visual and auditory cues: the hissing of the valve, the rising of the pressure indicator, the adjustment of heat. New users may find this intimidating compared to pushing a button.
No Additional Functions
A stovetop pressure cooker is just that—a pressure cooker. It doesn't slow cook, make yoghurt, or replace your rice cooker. If you want multi-functionality, you'll need additional appliances.
Ties Up a Burner
The cooker occupies a stovetop burner throughout cooking. For complex meals requiring multiple pans, this can be limiting.
⚠️ Important Note
Stovetop pressure cookers from previous generations (pre-1990s) lacked modern safety features. If you've inherited an older model, consider upgrading to a modern stovetop cooker with contemporary safety mechanisms, or switch to an electric model.
Which Should You Choose?
Choose Electric If:
- You want set-and-forget convenience
- You're new to pressure cooking and want a gentle learning curve
- You value multi-functionality (slow cooking, rice cooking, etc.)
- You want to free up stovetop burners
- Safety features for beginners are important to you
- You prefer programmable delayed start and keep-warm functions
Choose Stovetop If:
- Maximum cooking speed is a priority
- You're an experienced cook comfortable with hands-on cooking
- You want an appliance that will last decades
- Kitchen storage space is limited
- You prefer fewer electronic appliances
- You already own a slow cooker and rice cooker
âś… Our Recommendation for Most Australians
For the majority of home cooks, especially those new to pressure cooking, we recommend starting with an electric pressure cooker. The convenience, safety features, and multi-functionality provide excellent value. If you become an enthusiastic pressure cooker user and want faster results, you can always add a stovetop model later.
The Best of Both Worlds
Some dedicated pressure cooker enthusiasts own both types. They use their electric cooker for everyday convenience—hands-off rice, beans, and weeknight dinners—while reaching for the stovetop model when maximum speed matters or when they want superior browning for special dishes.
There's no wrong choice here. Both electric and stovetop pressure cookers deliver the core benefit of dramatically reduced cooking times. Your decision should reflect your cooking style, kitchen constraints, and personal preferences. Whichever type you choose, you're about to discover why pressure cooking has remained popular for over a century.