Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
On 3/31/2018 at 2:21 AM, DiggingDogFarm said:as well as other differences
One of those differences is the fact that electrics are slower, that require more time to reach maximum pressure/maximum temperature.
Maximum pressure/maximum temperature is lower, so they cook slower than stove-tops.
On 3/31/2018 at 2:21 AM, DiggingDogFarm said:as well as other differences
One of those differences is the fact that electrics are slower, that require more time to reach maximum pressure/maximum temperature.
Maximum pressure/maximum temperature is lower, so they cook slower that stove-tops.
