Hi all, My experience with pressure cookers is with Presto and a Fagor Duo when I lived in Australia. Both vent steam to keep the internal pressure at a desired level. Unvented cookers like KR and Fissler allow a range of pressures. As I understand it, they only vent when the pressure passes a certain maximum threshold. I have two questions, then: 1. Doesn't the variability of pressures make it harder to time dishes? For example, if I want to steam eggs, which are quite sensitive to time+PSI, one time it might be 1 ring of pressure and the next time 1.2 rings. 2. I'm actually mainly interested in the Fissler Vitaquick. The intended use is an electric stove, and the Vitaquick does not appear to have a pressure "selector"; you simply lower the heat earlier when the first ring appears to get lower pressure setting. Given the long lag in the response of the electric stove to heat being lowered, will it be difficult to achieve "low" pressure cooking on the Vitaquick?