I have a small (4 qt) electric PC--it was a gift. I never use it. I GREATLY prefer the stovetop models. I have a 6 qt Kuhn Rikon and a Fagor 'Splendid' set with an 8 and a 4 qt pot with a lid that fits them both (about $99 on Amazon, $90 this week on Overstock). They work fine on induction (I have an induction hot plate and I've tested them) as well as gas. You can get a Fagor 10 qt 'Splendid' PC for $80 at Amazon or their 'Elite' for about $90...yes, that's not cheap but IMHO it's a quality item and worth the $$$. I doubt that you'll find an electric PC with that capacity for that price. I do a lot of pressure cooking, and I think Fagor is a very good value--and the models I've used work fine on either gas, electric or induction. Here is a link that might be useful: Fagor PC

I got into pressure cooking when my mom gave me an electric pressure cooker. Did okay, and got me interested enough to the point where I bought regular stovetop PC's. I now find that I never use the electric one. That's not to talk you out of your purchase, but that's how it worked out for me. YMMV. If your stovetop PC is recent, it has as much safety stuff on it as a newly purchased electric PC. (Restating it somewhat differently, if you're worried about the stovetop PC, I don't see how an electric PC would engender fewer worries. But if your stovetop PC is an old antique jiggle top model, then you have some reason to be concerned.) Advantage of electric PC: timer function can be used to precisely start and stop the cooking. Disadvantage: it's a one trick pony, and takes up counter or cabinet space. Advantage of stovetop PC: the pot can be used for other things (i.e., the pot can be used as a regular pot, not as a pressure cooker). Disadvantage: you have to manually turn it off. Here's a off the wall suggestion that you might consider: if your current PC is induction capable, consider buying an induction hot plate. Using your PC on that would have all the timing functions of an electric PC. There was a recent thread here in which fellow Cooking Forum participant Lars discussed using his induction hot plate in just that fashion. Here is a link that might be useful: induction hot plate link

Ranch girl, that is the one I have and tho I am quite sure Ruthie is right, I would buy it again. I love it! Mine is an older generation than the one he has out now, or at least the one I saw him promoting this past weekend. I love all the settings, I use it to steam nearly as often as I use it as a pressure cooker. I really do love having it to depend on. I thought that I would only use it in the winter but I often use in in summer to avoid heating the house, and I even take it to camp with us!

I have an electric pressure cooker and use it regularly. I especially use it after roasting a whole chicken. I save all the bones & skin and pressure cook them with water and aromatics to produce really tasty and easy chicken broth. I've cooked beets, potatoes, and other hard veggies in it too. I make pork chili verde in it often. I will tell you this. The pressure of an electric is lower than a stove top cooker, as ci-lantro mentioned. That means that you need to cook things longer than what you'd normally do with your stove top version. Also, my cooker had a lousy recipe book with incorrect times for cooking. I eventually figured out how long a pot roast would take all on my own. Then I went searching for other brands and found the recipe booklet for Cuisinart. It seemed to have more realistic times. I've linked to the Cuisinart recipe booklet and two websites that have recipes specifically for electric cookers. Cuisinart Electric Pressure Cooker Recipe Booklet Pressure Cooking Today Hip Pressure Cooking