Clean Cooking, Fast

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Use a Pressure Cooker to cook meat and fish, vegetables and potatoes. These items usually require use of an oven or hotplate and they can be time-consuming. Pressure cookers also use less energy. They were much more common in the early 20th century. A typical pressure cooker is a bit larger than a slow cooker. Some models can operate on hot plates, but for this application, you would use one with an electrical coil which connects normally to the electrical supply. You put water into the base of the cooker, and the food into a tray above the water. The cooker is sealed. Then, you switch on. The water heats up and boils. Food cooks faster when it is a the right temperature and under high pressure. There is a safety reiief valve which will open at a desired setpoint. There is a safety setpoint at which the valve will open to prevent the cooker from explosion. Control mechanisms are available to set the heating duration and up-down heating profile. It can be programmed for each type of cooking task, eg different foods, different consistency. It is a very clean way of cooking; faster than normal oven cooking. It does not take much electrical power and it is electrically clean, ie there are no sharp electrical transients or noise that will knock out the building electrical supply.