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I use a PC fairly often, and I don't want to be without it. I don't have induction, but I think enough people have posted that they use a Fagor with induction, that I don't think you need to have a fear there. All of the uses listed on this thread I totally agree with. I use mine for dried beans, making mashed potatoes (when I used to make mashed potatoes), sauerkraut and Polish sausage, making soup, making stock, making stew. If you buy one, be sure to take the time to get the hang of using it. Lorna Sass has written a very good guide/cookbook: Pressure Perfect. There is a new edition around. I'd have a look at a copy of this title before firing up a new cooker. Once you get started, you'll really like having it in your kitchen.
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64airstream
Sep 6, 2011 04:25 PM
I have a Fagor Rapid Express pc and I use it on an induction cooktop nearly daily (for the past two years). No problems so far!
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paulj
Aug 22, 2011 08:51 PM
I think all Fagor models work on an induction burner. Some recent Presto stainless steel models also work.
The preferred steel for pots, 18/10, is not magnetic, but it is common, especially in Europe, to add magnetic steel layer to the base. I'd look for an indication on the label, instruction book, even the pot itself, that it is induction ready.
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I just replaced my mother's Presto and Mirro pressure cookers last year.
I picked up two electric ones. One for doing pressure cooking, one for hot and cold smoking of meats. As I write this, I have a huge pork loin that is going to be turned into pulled pork for a neighborhood "bring a hot dish" in the pressure smoker - 90 minutes, it just falls apart and is "sandwich" ready. -
Heck yes, and love my old Presto, a wedding gift from 1978. Lamb shanks or chops with garlic and port is my favorite recipe for it PLUS making stock. Don't have any induction tips for you, sorry! Like crockpots, pc's are energy savers, another good feature about them.
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scubadoo97
Aug 21, 2011 05:37 PM
One word. Stock!
I use my PC for braised meats on occasion, do lots of beans in it. In fact that's what I use it for most but the biggest benefit is in making stock. One hour and you have stock that when cooled looks like jello. The bones when removed crumble between your fingers. You get a lot of extraction in such a short time. I was able to make about 12 cups of stock in two batches a few weeks back. My personal time was short. Dump ingredients in and after an hour dump out and strain, then onto the next batch.
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Politeness
Aug 21, 2011 05:28 PM
http://chowhound.chow.com/topics/8022...
Also, the Kuhn-Rikon Duromatics are excellent every day pots and pans that are fully induction-compatible even if you never remove the pressure lids from the drawer.
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Love ours! Haven't used it much lately, but I use it a lot in the winter rather than a slow cooker...I'm not awake enough in the morning to brown meat and get supper going, but I like to make corned beef and pot roast on the fly and it's great for stuff like that. I've also made a yummy thai shrimp rice dish in it that was quite successful. We have a Figor set, but I'm not sure what's available for induction.
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