Combining high pressure and high heat, Kenyans are slowly turning to pressure cookers and slow cookers.
Slow cookers are electric cooking pots that are used especially for cooking foods at a relatively low temperature over a long period of time.
A pressure cooker uses a sealed chamber that traps steam generated from boiling water and its contents, through the process the food is cooked under high pressure.
A survey done by the Modern Energy Cooking Services showed that ‘heavy foods’ like beans and maize are cooked best by the pressure pot.
Not only does it reduce cooking time by half but also combined with the insulation and automatic control, energy consumption is reduced by up to 90 per cent.
A pressure pot can also cook staples with shorter cooking times like rice, matumbo and potatoes.
A study done by the Kenya eCookBook showed that a pressure pot does best when boiling heavy foods.
It showed that, 0.5 kg of yellow beans could be boiled for just Sh5.
That is seven times cheaper than charcoal, or even LPG and five times cheaper than kerosene.
People have however, raised concerns regarding explosions associated with pressure cooking, and now modern electric pressure cookers have caused serious burns in the kitchen.
The cookers do come with a set of safety and control mechanisms that work together to ensure that even if one mechanism fails there are several more still in place.