Today's pressure cookers are safe, efficient, and provide a higher quality food than other types of cooking.  Foods are cooked much faster, (except for small quantities in microwave ovens) and with much less water used than boiling, so dishes can be ready sooner. Less energy is required than when boiling, steaming or oven cooking. Since less water is necessary, the foods come to cooking temperature faster. It is not necessary to immerse food in water.  The minimum quantity of water or liquid used in the recipe to keep the pressure cooker filled with steam is sufficient. Because of this, vitamins and minerals are not dissolved by water, as they would be if food were boiled in large amounts of water. Due to the shorter cooking time, vitamins are preserved relatively well during pressure cooking.  At Best Kitchen Products, we offer pressure cookers that can be used on all stove tops...including induction tops...and offer electric ones as well.