Bests & Worsts Reviews from Amazon

09/26/14 Update Something else I learned while researching this device. The maximum pressure this unit develops is 11psi. The standard for a true pressure cooker is 15psi. From what I can tell, most (if not all) electric pressure cookers cannot develop 15psi of pressure. With that being said, I also purchased one of the best selling pressure cooker recipie books on Amazon. It clearly states all recipies are designed for 15psi of pressure. IF you use one of the recipies designed for 15psi in this unit you must increase the cooking time by 27% (if recipie states 60 minutes then you must cook for almost 80 minutes). Even the very expensive Ball Canning Pressure Cooker does not achieve 15psi. You can only can acidic foods like pickles, etc. If you try to can things like meat stews etc, the pressure and temperature is not high enough to kill certain bacteria which could lead to botulism. Don't get me wrong, I still love the unit and will use it as a high speed crock pot BUT I think these manufacturers should be more forthcoming about the devices not being TRUE 15 psi pressure cookers. Users MUST know the difference, adjust cooking times for recipies designed for 15psi accordingly, check meat temperatures after cooking and NEVER try to can food items like they would be able to in the traditional stovetop pressure cookers! These electric units ARE NOT pressure cookers in the traditional sense, they are pressurized cookers in a non traditional sense. Had high hopes about an electric pressure cooker but am very disappointed. The nature of a pressure cooker is that once the pressure rises to a set level (the weight rattles on the old style), you then start the clock on cooking time because the desired pressure was achieved. The heating element on this unit is exactly the same as my rice cooker, it senses temperature at the bottom. I added plain water and set for 20 minutes, when the cooker started counting down on the timer the pressure button was not even set (meaning it was not even at the required pressure yet). If you claim that a microprocesser controls pressure and temperature then how could the timer start before any pressure has been produced? With that in mind, if you use the ultra special microprocessor controlled automatic settings and cook something like chicken are you really safe without actually checking the temperature after cooking? There is a simple detachable lid on this unit, yes it can build pressure but there is simply NO WAY that it can control or monitor pressure. It only monitors temperature at the bottom of the pot and guesses whether the required pressure was achieved. My first use of the device tonight was cabbage rolls. I looked at many recipies for pressure coookers that stated between 20 minutes and 30 minutes. I prepared the cabbage rolls, placed them in the pot and set for 20 minutes. Within 2 minutes the timer started counting down, which means (according to what they claim) it was AT PRESSURE! Well guess what, the button that seals the unit to build pressure was not even up yet. Opened the top and the liquid was cold. OK, a little longer..... 30, 40, 50, 60 .... 97 minutes later the button came up meaning the pot actually was now under pressure. So now look at your watch and time the next 20 minutes. 117 minutes for what they claim their super special, latest technology, version 3 device with integrated microprocessor controlled device should do in 20 minutes!! Just not impressed and as a knowledgeable person who knows if there is no wires or pressure switches on the device that there is absolutely no way they can control (or monitor) pressure without just guessing!!