Kuhn Rikon vs. Fagor Rapida Pressure Cookers
Ghstwrtr
these two brands of pressure cooker. I know the Kuhn Rikon is supposedly the
Rolls Royce of pressure cookers but I found a deal on the Fagor Rapida and was
just wondering how they stack up against each other. ALSO, I'm interested in
pressure frying (a la Kentucky Fried Chicken) and I've seen so-called
pressure-fryers on the net, but I'm wondering why you couldn't just use a
regular pressure cooker (and spend less money) to do the same??
S. Gordon
Cook's Illustrated reviewed the Fagor Multirapid ($110 spring-valve) and
the Fagor Rapid Express ($90 weight-valve) in its 8/96 issue. Both were
'Not Recommended.' The Kuhn Rikon came a close second to the Magefesa
RapidII/Super Rapida.
I just posted this a little while ago in response to a similar question.
I made a couple of small changes to add the tester's comments and to
explain one of the tests. I hope you find it useful:
###
Cook's Illustrated magazine, a Consumer Reports for kitchenware (they
take no advertisements) reviewed pressure cookers in their 8/96 issue.
They tested 14 pressure-cookers from Fagor, Kuhn Rikon, Lagostina,
Magefesa, Mirro, Monix, National-Presto, Sitram, T-Fal and Wearever. The
Magefesa Super Rapida (also known as the Rapid II) came out on top, with
the Kuhn Rikon Duromatic coming in a close second (but costing $65 more
list price). See "Where to Purchase" at bottom.
Cook's Illustrated tested spring-valve cookers, developed-weight valve
cookers and traditional weight-valve cookers.
They did several tests: browning flour (looking for hot- and
cold-spots), timing a run (going from no pressure to full pressure, then
releasing the pressure) with a quart of tap water, cooking a custard,
and cooking split peas.
BROWNING FLOUR:
Two tablespoons of flour were sprinkled over the bottom of the
cooker. The pot was then heated, lid off, over high heat until the flour
began to brown. Cookers that produced even browning were rated highest.
Most stainless-steel cookers with aluminum sandwich bases cooked
flour evenly. All-aluminum cookers (Mirro, Wearever, Presto Super Six)
had oddly-shaped bottoms and heated flout unevenly.
WATER TESTS:
One quart of water was brought to high pressure and maintained
at high pressure for 5 minutes. The pressure was then allowed to come
down naturally and the water measured. Those that lost one tablespoon of
water or less were rated highest; losing two tablespoons rated average,
and losing three or more rated lowest.
Times for bringing pressure to high, keeping 5 minutes then
releasing naturally ranged significantly between cookers:
from 6-10 minutes to bring up to high pressure between cookers, and
from 8-14 minutes to release it. The T-Fal, although having a good
quick-release, had an unnaturally slow natural release (25 minutes),
thus obviating any time advantage to pressure cooking.
The spring-valve cookers lost the least amount of liquid during
cooking, a 'good thing' as Martha Stewart would say. (A few jiggle-top
cookers [Monix Vitralia Press, T-Fal Safe 2] lost as much as a quarter
of their liquid in tests.)
They timed how long it took to get back up to pressure and then
did 2 quick-releases: the final amount of water lost after all the water
tests ranged from 3/4 cup to 1.5 cups. The highest ratings for overall
reliability went to cookers that lost less water dutring the tests.
CUSTARD / SPLIT PEAS:
None of the pots had problems cooking the peas, but the way they
cooked them and how long it took varied considerably. Some turned the
peas to soup-perfect puree in as little as 8 minutes.
Ultimately, they were able to make successful custard in all the
cookers, but all required minor adjustments, with none performing the
task significantly more easily than others.
RESULTS:
The best pressure cookers were found to be the spring-valve models. The
jiggle-tops were more frustrating to use because they are harder to read
for pressure.
"For many cooks, a spring-valve models are
easier to use and will become an everyday
appliance, while a jiggle-top model will only
come off the shelf for special situations.
"The Magefesa [Super Rapida] and the Kuhn Rikon
[Duromatic] are significantly superior for
their ease of use and excellent design. During
testing, both went to the top of the class for
their easy and accurate pressure control at all
three stages -- low, high and quick release. In
cooknig I preferred the Kuhn Rikon's long
handle, but it lost points for a quick-release
button you have to hold down for a long time.
The Magfesa has a switch you press once. The
Kuhn Rikon also has a pressure-valve screw that
can come loose, keeping it from attaining
pressure at all. The Fagor Multirapid and the
Monix Vitralia Press spring-valve model are
still preferable to the jiggle tops, but the
Fagor lid is the most difficult to open, and
the Monix Vitralia Press's pressure valve is
very confusing to read."
RATINGS:
I'm only going to list the 4 spring-valve models that were
tested, since they came out ahead of all the other pressure cookers. The
top 3 listed below were judged to have "particularly helpful toll-free
customer service. Highest rating under 'manuals' went for cookers with
clear instructions that included well-written recipes.
On a scale of 1 to 3 (with '1' being poor performance, '2' being
average and '3' being very good performance), and listed from
highest-rated to lowest-rated:
(#1)
Magefesa Super Rapida (aka the 'Rapid II') ($99 suggested retail)
Pressure Settings: 8/10/12/16 lb.
Tester's Comments: Easiest cooker to use, with a quick-release valve
that switches on or off. Documentation is weak, but customer service is
very good. Best cooker and best buy.
Ease of Use: 3
Overall Reliability: 3
Quick Release: 3
Flour Test: 3
Water Test: 3
Manuals: 2
(#2)
Kuhn Rikon Duromatic ($164 suggested retail)
Pressure Settings: 8/15 lb.
Tester's Comments: a close second in performance and the best
documentation by far.
Ease of Use: 3
Overall Reliability: 2
Quick Release: 2
Flour Test: 3
Water Test: 3
Manuals: 3
(3)
Fagor Multirapid ($110 suggested retail)
Pressure Settings: 11/14/18 lb.
Tester's Comments: NOT RECOMMENDED. Allows you to pre-set pressure, an
excellent feature. But the most difficult to open and loses a lot of
water.
Ease of Use: 2
Overall Reliability: 2
Quick Release: 2
Flour Test: 3
Water Test: 2
Manuals: 2
(#4)
Monix Vitralia Press ($99.99 suggested retail)
Pressure Settings: 7/9/12 lb.
Tester's Comments: NOT RECOMMENDED. Confusing pressure switch, loose
handle that leaks steam, recipes only in Spanish.
Ease of Use: 2
Overall Reliability: 2
Quick Release: 3
Flour Test: 3
Water Test: 1
Manuals: 1
WHERE TO PURCHASE:
"Our first choice was the Magefesa Rapid II
(also known by its Spanish name, the Super
Rapida, as it is manufactured in Spain). Made
of heavy-gauge 18/19 stainless steel and
featuring a particularly well designed
quick-release button for easy depressurization,
the Rapid II is available by mail order only,
through Magefesa USA (P.O. Box 328, Prospect
Heights IL, 60070; 888-787-9991, you can ask
for an info packet). The cooker comes in four-,
six-, and eight-liter sizes, all of which sell
for the same price of $99."
"Our second winner was the Swiss-made
Kuhn-Rikon Duromatic, which is available in
two-, four-, five-, and seven-liter sizes....
We tested the seven-liter size, which sells for
$159.95. The five-liter cooker sells for
$149.95 and the four-liter model for $139.95,
as does the two-liter pressure frying pan."
--
S. Gordon
sgsgNO...@iname.com <-- Remove NONOSPAM to reply.
EleriD
bought it and feel that it's very safe and the food cooks very well.
Chiborn
not a deep fat fryer. It is essentially a saute pan with
pressure top. Two portions of Osso buco cook in 20
minutes.1 1/2lb beef stew flavored with orange and rosemary
maybe 15 minutes. Lamb shanks with white beans similarly.
Big advantage to pressure cooker is using traditional
cooking methods/techniques. I also own a 6qt Demayere
(Belgian)pc, but don't use it as much because of its size.
I generally cook for 2 people only. Both are excellent
pieces of equipment.
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