Pressure cookers can reduce cooking times by up to 70%, saving energy and freeing up burners. They are ideal for bone broths, beans, braised meats and quick steaming in high-volume kitchens.

15–20L: suitable for restaurants or prep kitchens. 25–30L: great for hotels and catering. 35–40L: built for central kitchens and bulk production.

Aluminium: lightweight, excellent heat conduction, best for gas burners. Stainless steel: heavy-duty, corrosion-resistant, non-reactive with acidic foods, and induction-ready.

Look for locking lids, pressure release valves and safety indicators. Always follow manufacturer guidelines for filling limits (usually 2/3 full) and pressure release.

Choose handles that stay cool, wide bases for stability, and removable gaskets for easy cleaning. Regularly inspect safety valves and replace worn gaskets to ensure reliable operation.

Yes — modern models feature multiple safety valves and locking systems. Following correct fill levels and release procedures ensures safe operation.

Stainless steel pressure cookers with encapsulated bases are the best option for induction. Aluminium models are not suitable for induction but perform well on gas.

Commercial pressure cookers start from $195+GST for smaller aluminium models. Large-capacity stainless steel induction-ready units cost more depending on size and features.