The Hong Kong Consumer Council (HKCC) has found that budget-friendly electric pressure cookers can compete effectively with premium models, offering consumers high performance without the steep price tag. Published in Issue 561 of the monthly magazine Choice, the HKCC conducted comprehensive testing on ten commercially available electric pressure cookers, evaluating their safety credentials, cooking efficiency, and overall performance across a range of local dishes to provide a benchmark for value-conscious home cooks.
Electric pressure cookers are designed to accelerate cooking by raising the boiling point of water through increased internal pressure. The devices tested, which ranged in price significantly—from HK$799 to HK$3,088—were subjected to rigorous culinary and electrical assessments.
Performance Varies Across Dish Types
The HKCC tested the ten samples by preparing four distinct dishes: braised beef short ribs with mixed vegetables, congee with dried scallops and minced pork, chicken soup with whelk and red bean sweet soup (hong dou sha). The results indicated considerable variance in performance depending on the recipe complexity.
In the braised short ribs test, models from Primada and German Pool excelled, producing highly flavorful and tender results. Conversely, units from FRIGIDAIRE, Panasonic, and Proluxury struggled to evenly cook and blend ingredients such as tomatoes, resulting in thin, poorly integrated sauces, earning these models relatively low scores (2.5 points or below).
However, performance was more consistent for liquid-based dishes. Most cookers scored well when preparing congee and chicken soup, with scores ranging between 4 and 4.5 points. Notably, the pressure-cooked soups were generally clearer than those prepared using conventional induction cooking methods, with solid ingredients maintaining their structure.
The greatest discrepancy, however, was observed in preparing red bean sweet soup. Models from SPT and FRIGIDAIRE achieved the highest 5-point rating, yielding a rich, uniform texture. The remaining eight models struggled, primarily due to insufficient default cooking times for legumes, resulting in unevenly cooked beans and a watery consistency, scoring 2.5 points or less.
Comparing Cooking Times and Energy Use
A key finding challenges the perception that pressure cooking is always faster. While pressure cookers significantly outperform conventional methods for specific dishes—such as chicken soup, which took 62.9 to 99.5 minutes—total cooking time includes mandatory pressurizing and depressurizing phases. For preparing red bean soup, total times varied widely, from 40 to 90.2 minutes. Surprisingly, cooking congee (57.1 to 77.7 minutes) was not significantly faster than traditional stovetop methods.
Efficiency in pressurization and depressurization was a differentiating factor. The German Pool and Tefal models demonstrated the fastest cycle times, averaging approximately 16.3 minutes and 12.9 minutes, respectively. In contrast, Panasonic and SPT required considerably longer, taking 28.3 minutes and 36.1 minutes.
In terms of energy consumption, all samples were deemed highly efficient, with none using more than 1 kWh of electricity (1 unit of electricity) across all four cooking tasks. However, Tefal’s model generally consumed more power when preparing braised beef and chicken soup, while German Pool showed greater energy savings during soup preparation.
Robust Safety and Recommended Models
Crucially, all ten tested models successfully passed six internationally benchmarked safety tests, including those covering protection against electric shock, temperature rise, and structural integrity, adhering to the latest versions of IEC 60335-1 and IEC 60335-2-15 international standards. While structural durability was generally high, some models from SPT, Smartech, Primada, FRIGIDAIRE, and Proluxury were noted for metal parts being easily scratched, suggesting slightly lower material resilience.
The HKCC’s overall assessment identified eight models that achieved a commendable four-star rating for their balanced performance and safety:
- Philips HD2151/80 (HK$1,998)
- SPT SMC500 (HK$1,680)
- Tefal CY638D (HK$3,088)
- Smartech SC-2049 (HK$1,498)
- Primada PC6600 (HK$1,688)
- FRIGIDAIRE FDPC206 (HK$898)
- Panasonic SR-PS608 (HK$2,080)
- German Pool URC-26 (HK$1,680)
Interestingly, the report highlights that the lower-priced FRIGIDAIRE model (HK$898) performed comparably to much more expensive counterparts, demonstrating that price is not always indicative of quality in this category.
HKCC Tips for Safe and Effective Pressure Cooking
Consumers purchasing or using electric pressure cookers are advised to adhere to safety measures to maximize efficiency and longevity:
- Capacity Selection: Choose a size appropriate for typical meal portions, especially if planning to cook large items like whole chickens.
- Power Caution: Due to high wattage, never share an electrical socket with other high-power appliances.
- Maintenance: Regularly inspect and clean the pressure release valve and float valve. Immediately replace the rubber sealing ring if cracks or damage are visible. Do not forcefully stretch the ring.
- Filling Limits: Never overfill the pot; adequate space is needed for steam and to prevent expanding foods (like beans or rice) from blocking valves.
- Use and Handling: Ensure sufficient ventilation around the appliance. Always wait for the float valve to descend—indicating complete pressure release—before attempting to open the lid.
- Inner Pot Care: Use silicone or wooden tools with non-stick inner pots to prevent scratching the coating, avoiding metal utensils entirely.
This comprehensive testing equips consumers with the necessary data to make informed purchasing decisions, proving that high performance and high safety standards are achievable across various price points in the electric pressure cooker market.