Anonymous Modernist 15362

Thanks for both of the replies. The Cook's Illustrated article is a great reference for temperatures, and it confirms that the pressure is not lower in the WMF. The KR topped out at 140 degrees, whereas the WMF went to 147. I wouldn't be surprised if that difference is within the normal variance between two units from the same manufacturer. The operating pressures quoted in the manuals are the same. It's good to hear that cooking times with the WMF were shorter than the Fissler. Although in the end I'm sure they are all quality units and I'd be happy with any of them.

I know it's an old thread, but... I was researching both KR and WMF, and I'm honestly curious where the lower psi numbers for WMF came from. The WMF manual doesn't agree with the numbers quoted in this and other threads. See here: http://www.wmf.com/fileadmin/user_upload/wmf-uk/BAL_PerfectPlus_0711_alle_Sprachen.pdf The WMF has an "operating pressure" of 95 kPa, or 13.8 psi. The "regulating pressure" is 130 kPa, or 18.85 psi The "maximum pressure" is 150 kPa, or 21.75 psi. I'm genuinely curious why there is a common assertion that WMF has low pressure. As far as I can tell, the pressures of the WMF are the same or greater than KR. In any case, I ordered a WMF because reviews suggest it's easier to clean, heats evenly, and a quick check of Amazon has more available parts compared to KR.