What Not To Do When Using Induction-Base Pressure Cooker

We all live in an era where man is a hound in searchof advanced technology. The odd working hours of the overworked individuals is the mother of various appliances which can offer them comfort and speed for fulfilling various chores. Cooking is not only a necessity but also the love for many people. The culinary art is the provider of delicacies which somehow make us forget the complications for a while.  Talking of cooking, the vessels, which we find hard to live without, are the Pressure Cookers. The availability of many pressure cooker accessories in India made things easier for the users.

Sunkwik Pressure Cooker
Sunkwik Pressure Cooker

With the advent of induction stoves, this ease in cooking reached new heights. The induction base pressure cookers were brought to life. The mechanism is simple, yet there are a few things that should not be practised while handling the new technology pressure cookers. These are –

  • Do not arrange for the spices or cut the aromatics like garlic, onions or corianders while the stove is on. Before putting oil on heat, organise the ingredients and turn the stove on just before pouring oil in a cooker. Preheating a cooker, which is induction based, is not an option.

  • Do not put the cookware on high heat as that would not be helpful in cooking fast. The process leave many ingredients charred. The pressure is reached in an induction base pressure cooker in a relatively low amount of time. A sufficient time is required for the food to be cooked properly and this is only possible if the cooker id kept on medium flame.

  • Do not keep yourself away from the heat when you have adjusted the flame once. In case of full cooker or a wide cooker, this is extremely important. This is because the equal distribution of substantial heat is required for them. Once the flame is lowered, the pressure is lowered and if the heat is not adjusted at right frequency, the food will be left undone.

  • Do not avoid the use of timer function of the stove while cooking in induction base Pressure Cookers. The timers are best features of the induction burners, which help to turn off the flame automatically and thus, save the need of constant vigilance.



The Science of Pressure Cooking

The Evolution:

The Pressure Cooker has evolved since its earlier form made of cast metal, which was invented by the French Scientist Denis Papin in 1689. He publicized it as “A New Digester or Engine, for softening bones, the description of its makes and use in cookery, voyages at sea, confectionary, making of drinks, chemistry, and dying, etc.” Although he had thought it could be helpful for the poor to obtain squeeze out nutrition from bones, the dearness of the earlier models made it a failure.

The later versions, especially Alfred VischerFlex-Seal Speed Cooker in 1930s, gained prominence and slowly the cookware started making its hold in ordinary kitchens. In India it was first manufactured in 1959. Gradually,Pressure Cooker Manufacturers came up with the better versions of it anditscontemporarystyle is something that can be efficiently operated without any hassle.

The Mechanism:

Maximum people might be aware of the simple physics which make a Pressure Cooker work, but they might not relate it when it is applied in the kitchen. Now, before discussing the detailed mechanism of Pressure Cooking, we must know the built of the same.

Pressure Cooker Manufacture

A normal Pressure Cooker consists of the following parts –

  • The Vessel or Pot which is the main body
  • A Body handle and Cover handle
  • A helper handle at the front
  • The pressure Regulator or Whistle (known popularly)
  • Vent Pipe
  • Lid or Cover
  • Air Vent/Cover Lock
  • Sealing Ring or Rubber Gasket
  • Overpressure Plug

It is a known fact that water boils at 100 degree Celsius (or 212 degree Fahrenheit) after which water starts producing steam, its gaseous state. If we allow more heat to be exerted on an open vessel, the temperature shall remain same while the intensity, with which the steam is produced, will increase. Now it is here, that the pressure cooker, which is a sealed vessel, differs from the conventional cooking vessels.

It seals the steam inside, due to which the pressure inside the pot increases and the liquid is pushed to give rise to the boiling temperature. The temperature in a Pressure Cooker may rise up to 121 degree Celsius (or around 250 degree Fahrenheit) in a Pressure Cooker. The Pressure Regulator on the lid is indicates the required pressure level. The pressure can be maintained by adjusting or lowering the heat source, since excess pressure gets vented out.

Thus Pressure Cooker does nothing more than creating steam pressure with which raw food is cooked easily. The modern day Pressure Cookers are far more advanced and come loaded with many convenient and safety features, which makes cooking, a smooth experience.