I'm not familiar with this make of pressure cooker. Make sure it isn't over full, you don't want stuff to clog the pressure valve, which might then cause a burst of steam.

Do you have the Prestige Whistler? If so, that seems to be intentional, that's how it's supposed to work. Video Here

Looks odd to me too, it may work very well but seems like a bit of a strange design. I've used Presto, All American, own Fagor and vintage Mirro's, so watching how the Prestige operate was an online learning experience for me :)

A pressure cooker should never do what the video shows. It happens possibly under the following situations:

1. Bad design - The vent hole is too small. Based on hydraulics, the smaller the hole, the lighter "giggler" will be needed to regulate pressure. However, a small vent hole can get clotted up easier.

2. Size of the PC is too small relative to food being cooked.

3. Fire too high for cooking beans and starchy food.

4. Too slow thermostat response time for the electric cook top. Electric heating elements can only be on 100% power and 0% power, on/off only, no in between low setting.

dcarch

dcarch,it doesn't happen possibly, it happens when the cooker is being used. The cooker in the video is working as intended. It common in India, manufactured there. Indian recipes are written as timed by the number or 'whistles' or number of times it releases and expels steam rather than minutes of processing....i.e. 4 whistles (or bursts of steam) for brown rice, done, remove from heat. It's not a jiggler, it's not supposed to jiggle indicating pressure.

I'm not saying its a wonderful design, just that its designed to operate that way. And apparently meets 'international quality standards', whatever that may mean.

I just got back from the beach where I picked up my tuna, I'll be canning it in my vintage Mirro with weighted gauge ;)

Morz8, " dcarch,it doesn't happen possibly, it happens when the cooker is being used. The cooker in the video is working as intended. It common in India, manufactured there. Indian recipes are written as timed by the number or 'whistles' or number of times it releases and expels steam rather than minutes of processing....i.e.-------"

That is so strange. The design offers no advantage, but plenty of disadvantages.

First, a pressure cooker will not give you higher temperature once it is pressurized, regardless how hot you heat it. The point is to lower the heat as low as you can to minimize steam lost. You never should have the PC constantly blowing off steam.

It is advised that, "Frothy foods
can block the steam valves and the pressure-release vents on your pressure cooker. Foods that froth include pasta, rhubarb, split
peas, oatmeal, applesauce and cranberries. When cooking these foods, follow a
trusted recipe and make sure the quantity in the pot is well below the
recommended maximum-fill line."

You can clearly see from that video that is a big problem that can cause your PC to burst the safety valve and totally mess up your ceiling, or burn yourself.

By the way, there is no way you can time your cooking time by timing how many steam releases of that PC. The hotter the fire, the quicker the releases, You can see from that video, the cycling is irregular.

Here is another video:

dcarch

I don't know what kind of cooking surfaces people in India would be using theirs over, but I can see that smooth topped stove in your video has burners that cycle up and down as many do. And one of the reasons I don't like my own smooth top for pressure cooking - inconsistent heat. I seldom use other than my electric pressure cooker for loose foods these days. I never can on my glass topped stove with the heat-fluctuating burners, I use propane outside. (I didn't buy the stove, it came with the house/kitchen three years ago)

I'm not saying with our modern kitchens that cooker would work best for any of us, only in investigating it I found its been around a long time and popular in India where apparently they do measure the cooking time by counting bursts of steam. A good appliance for someone new to pressure cooking? I'm not so sure. I'm reasonably experienced with pressure cookers, I think I could do some simple things with the Prestige if that's all someone had available without being afraid of it....as long as I'd been forewarned of the 'bursts'.

For those who answered my post, I thank you. You all answered my questions perfectly. Morz8, you put my mind at rest. This pressure cooker was expensive-- at least with regard to others I have had, but it certainly answered the need I had. I wanted a small one because now I am cooking for myself and needed something that would take care of me. When my daughter came home and there were more to cook for, when I wanted to cook a batch of green beans with new potatoes, I got out the bigger one and it did a wonderful job. This small one does just what it was designed for,but it did have some of the drawbacks that darch said--the leaky stuff on the top. It just scared me temporarily. I remember my husband cooking navy beans way back and taking off the gauge too soon. We had beans all over the ceiling. They both serve my purposes and I like to use them because you can use the cheaper (sometimes more tasteful) cuts of meat and they are so tender. Thanks again, folks. I so appreciate this forum although I miss the camaraderie of the other. It was so warm and friendly. Barb

I'm just glad to hear you are cooking for yourself, too many I know who find themselves in circumstances to be cooking for one won't go to the trouble and then rely on convenience foods. Too many days a week of that and nutrition, then health, have to suffer. Keep up the good work! I have a former neighbor, now 88, who has been alone since her late 50's and I think she's an inspiration in cooking for one. But what she tells me is - I like to cook and you know I like to eat, so why should I not deserve great food. ;) Her budget small, her table plentiful. And she's been able to control borderline diabetes with diet/correct foods, no meds.