Earlier this week I heard a radio show talking about pressure cooker and I certainly learned a few things, but was left on my appetite…lol! I want to know more but I am having trouble finding the information I seek… The show talked about selecting a pressure cooking that has a gauge indicating the pressure in the cooker… that was new to me. So the pressure is really important. He was also saying that it is a great way to make stocks, but you need to keep just below the boiling point… which varies depending on the pressure. Apparently, Heston Blumenthal is making great use of pressure cookers in his restaurant. So I was trying to find out about the various pressures for different foods (vegetables, legumes, meats…). I have seen ads for cookers with 7.5 psi and others at 15psi. I have also a canning cooker that has several weights so as to get different pressures. Has anyone seen any information along those lines? I have found some real neat pressure cookers on the internet, some replacing steamer, rice cooker, slow cooker and more... Has anyone yet have come up with an induction one?