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Stovetop VS Electric Pressure Cooker

To choose a pressure cooker that can match your personality (your purposes, needs, and interests), you had better understand the difference between the two types of pressure cookers available. Here, we’ve provided you with a table comparing the pros and cons in terms of different aspects of stovetop and electric pressure cookers.



  Stovetop Electric Conclusion

Typically, these have two pressure settings:

“High pressure” is 13-15 PSI

“Low pressure” is 6-8 PSI

There could be more settings, but these are the “standard” pressure ranges which are recommended in most cookbooks.

Picked for you:

Depending on different models, the maximum pressure can reach either 6 or 13 PSI respectively.


Some models have only one pressure setting, while others have two.

Electric pressure cookers will take a longer time to cook than the stovetop ones to achieve the same results.
Heat regulation

Attention required when the pressure cooker is reaching pressure (up to 15 minutes). Need to try several times to know the exact heat setting to avoid over-pressurizing or losing pressure. 

Completely automatic. Select the desired pressure, program, cooking time, and then press “Start.” Everything will be done without your input or attention.

The electric pressure cooker is the most convenient in this aspect.

Heat source

Can be used on gas, electric, halogen, induction, ceramic, and glass stovetops and also camping stoves.

Can only run on electricity.

The stovetop pressure cooker offers more options in terms of possible heat sources.

Time to pressure

- Depending on the heat source, ingredients’ temperature, and how much your pot is filled.


- The estimated time to reach pressure is about 11 minutes.

- Depending on the wattage of the electric heat coil, ingredients’ temperature, and how much your pot is filled.

- The estimated time to reach pressure is about 14 minutes or longer.

Electric pressure cookers take more time to reach pressure.


Cooking time

About three times faster than conventional cooking.

Just about twice as fast.

Stovetop pressure cookers cook food faster than their electric counterparts.

Pressure release methods

There are usually three ways:

Natural release (let it release by itself): this takes about 10-20 minutes (depending on how full your pot is).

Opening the release valve: this takes only 2 minutes.

- Running it under the cold water tap (this method is only available on some models, so please check the instructions).

There are usually two ways:

- Natural release: this takes about 25 minutes.

- Open the release valve: this takes about 3 minutes.

Stovetop pressure cookers take less time to release pressure than the electric ones.


Timer and cooking programs

Timer or cooking programs are not integrated into most stovetop pressure cookers.

Smart cooking programs including scheduling feature, delay mode, and timer are integrated into all modern electric pressure cookers.

People using stovetop pressure cookers need to time and control their cooking process themselves. Regardless, stovetop pressure cookers still become more popular.


- Can be used as a normal pot when removing the pressure lid.

- Can be used to pressure can low-acid foods such as vegetables, meat, and soups (applied only for large models which are 10 l/qt. or more).

- Cannot be used for normal cooking.

- There are some interesting functions included in newer models of electric pressure cookers, such as browning, slow-cooking, or even making yogurt.

Choose a suitable model that has the functions that meet your needs and interests.


Can be stored together with other kitchen appliances.

Requires bulky and tall space.

t’s hard to store the electric pressure cooker in the cupboard.

Check over here: Comparison reviews 


Aluminum and stainless steel.

- The outer casing: thermal-resistant plastic.

- The interior liner: aluminum with a non-stick coating.

However, newer models are coming out with stainless steel and anodized aluminum and ceramic-coated interiors.


- Extremely durable, very difficult to damage.

- May last 20 years or more.

- Using utensils, sharp tools, or accessories may scratch the interior coating.

- May get some electronic failures after 3 years.

Replacement for parts

- Gaskets and other silicone parts: replacement needed during use.

- The parts are easily purchased from the manufacturers.

- Gaskets and other silicone parts: replacement needed during use.

- Non-stick pot inserts: easily damaged and regular replacement required.

- Manufacturers are hard to identify due to re-branding or importing processes.

This problem lowers the reliability of the electric pressure cookers because most of their manufacturers are non-established.




➽➽➽ Find more information: Reviews on products 

It can be seen that the advantages of a typical stovetop pressure cooker outweigh the electric one; the drawbacks are only the timer and cooking program. Although both bring similar benefits like saving time and energy and preserving nutrients in your food, stovetop pressure cookers become more and more popular, not only compared to electric pressure cookers, but also other cooking appliances.


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