Does Oursson 5040 psd induction cook well, is it good? Isn't there a lot of steam coming out of it while cooking? Someone wrote on the internet that the steam comes out of it at 500-600 ml per cooking
This was discussed in our forum, in the topic of this model.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=302520.0It all depends on the design of the valves and the principle of pressure regulation (maintenance). In most pressure cookers, from the simple and inexpensive to the more sophisticated, the valve usually closes the moment the pressure builds up and no longer hovers throughout the cooking time. The pressure is maintained by a simple mechanical sensor, and only if, in some emergency situation, the pressure exceeds the operating pressure, the safety vapor release valve, also mechanical, in fact, a weight plugging the hole in the lid, will work.
But there are pressure cookers of a more complex design, with an electromagnetic valve, or a mechanical steam release valve, but with a spring that regulates the actuation of the valve for pressure. In such cases, excess pressure can be released during the cooking process, thereby maintaining the desired operating pressure. I don't have Oursson 5040, I don't know how everything works there.But if real users write that steam comes out, and a lot comes out, this should not be considered a marriage, apparently, this is the system for maintaining the necessary pressure there.
As for the questions whether this or that device cooks well, it does not really depend on the model and the company. Basically, the taste of the final dish depends on the quality of the food and the recipe.
There is no big difference how the bowl with food heats up - heating element or induction. Induction heating has less inertness than heating elements, you will gain two or three minutes at the stage of initial heating. And then the soup, or porridge, or other dish will cook at the same speed.
If we talk about pressure cookers in comparison with multicooker without pressure, there is a benefit when cooking lingering dishes, such as jellied meat, cooking tough meat or legumes. And when cooking simple dishes, the gain in time is almost invisible, since the pressure cooker must spend some time heating the water and turning it into steam in order to create excess pressure. And then, at the end of cooking, it takes time for this pressure to release, that is, the contents of the bowl have cooled down a little, otherwise the lid will not open while there is excess pressure. You can relieve pressure with a special valve, but do it very carefully so as not to get a strong jet of steam along with the contents (broth, soup, milk, etc.).
As for reliability, any brands have a risk of breakage, even expensive and fancy ones. Therefore, I do not like to give recommendations on choosing a device. Even if I can judge by the multicooker and pressure cooker that I use, and they never let me down (i.e., t!), This does not mean that someone does not have breakdowns in the same models.
Therefore, read the forums, it is better to those profile topics, for specific models, study what real users write. The choice is yours and good luck!
Sorry for so many letters in this post.
