Why the viewing-window cooker saves time and gas
Opening a pressure cooker just to check the water costs 11 to 22 minutes and up to 30% more gas. See the numbers.
Anyone who uses a pressure cooker knows the doubt: is there still water in there? With a regular pressure cooker, the only way to know is to release the pressure, open it, look and close it again. It seems quick, but it isn't.
What every “I'll just take a quick look” costs
- Releasing the pressure: 5 to 10 minutes, using the natural method.
- Open, check and close: 1 to 2 minutes.
- Building up pressure again: 5 to 10 minutes, depending on the amount of water and the heat.
Altogether, that's 11 to 22 minutes lost every time you check.
And the gas goes with it
Meanwhile, the stove loses heat as the cooker depressurizes, heats back up from scratch to build pressure again, and cooks longer at the end because of the interruption. Depending on how often that happens, the dish uses 10% to 30% more gas, just because of the check.
With the viewing window, just look
With the MTA viewing-window pressure cooker, you check the food and the water level with the lid closed and the pressure on. Cooking doesn't stop, the pressure stays on and it's easier to get recipes just right.
