— Stans Slaats

So those are two things I don't have a lot of experience with induction burning or pressure cookers to tell you the quite honest truth. I've always been really scared of pressure cookers. I shouldn't be I know that they work really really well. I'm pretty much an instant pot. That's what a pressure cooker is. I shouldn't be scared of those at all. I just don't personally own one myself. I always cook beans and stuff. Um, you know the slow way if you will and it takes definitely a long time now, you know induction burners are wonderful. I know lots of people that have them they heat up water super duper fast, you know, but the way they work they get really really hot on the bottom. So you're definitely going to have to adjust your temperature a little bit for your pressure cooker. Just because the bottom will burn really fast because it Heats so quickly now my best advice for this is a little bit experimentation, maybe set the induction burner a little lower temperature than you typically would beforehand but I can't give you a ton of advice on that one. I'm sorry on that one just because I don't have a lot of experience with either of those the pressure cooker part is pretty simple. But if it's getting too hot on the bottom it definitely is going to burn so that's why I'm saying turning here induction cooking the surface down just a little bit. And you know working in an increment so maybe start at like a quarter, you know of the way down that you would from before would kind of be a good place to start start with a small batch, see how it goes and work your way up to the traditional batch that you normally doing.