A multicooker is a useful and convenient helper in the kitchen. It wasn’t invented too long ago, but this magical pot has already won the hearts of many cooks. And all because the modern multicooker can cook a variety of healthy dishes almost without your participation. You just add the ingredients, press a button – and you have plenty of free time for relaxation or other tasks.
Moreover, the modern multicooker is a kind of universal device that can easily replace an oven, microwave, yogurt maker, steamer, fryer, skillet, and even a gas or electric stove. AdmiGram.com has prepared the most straightforward guide to choosing this wonderful kitchen appliance.
The simplest buying guide for a multicooker
What is a multicooker in simple terms
Essentially, a multicooker is a pot with a Teflon or ceramic non-stick coating in which food is cooked under pressure. The cooking process is completely automatic (time, temperature, pressure).
- Bowl (pot). The container in which food is cooked. Usually made of ceramic or stainless steel.
- Heating elements. There are two heating methods possible – from heating elements or by induction.
- Control unit. It includes a processor, control board, and display for information output and programming.
- Housing. The main part of the multicooker, which houses all the other elements, also serves as a thermal insulator.
How a multicooker works:
Raw ingredients are placed in the bowl, the desired program is selected, and the multicooker’s electronics control the cooking process.
Key criteria for choosing a multicooker
Bowl capacity
The capacity of multicooker bowls is indicated in liters. These can range from compact models starting at 2 liters (4 pints) to very large ones at 10 liters (21 pints). For a family of four, a standard multicooker with a capacity of 4–5 liters (8-10 pints) would be suitable. A capacity of up to 3 liters (6 pints) is sufficient for two to three people. If you need to cook for a larger number of people or prepare food in advance, then spacious models starting from 8 liters (17 pints) would be the best choice. The multicooker works best when it is at least half full.
Power
The power of a multicooker is a factor that affects the speed of food preparation. The higher the power, the faster the device reaches operating mode, i.e., the set temperature (typically ranging from 90°F (35°C) to 320°F (160°C)). Power is measured in watts (W). Depending on the model, this value ranges from 500 to 1000 watts. Generally, larger devices tend to have higher power.
Bowl material
Most multicooker bowls are made of Teflon or ceramic with a non-stick coating. In induction models, the bowls are made of a ferromagnetic alloy and serve as the heating element.
- When choosing a Teflon-coated bowl, it’s important to consider that it requires careful maintenance: the use of metallic utensils, abrasive cleaners, and harsh sponges is not recommended — scratches can lead to the loss of non-stick properties and damage the coating. Additionally, Teflon-coated bowls should not be washed in a dishwasher.
- Ceramic bowls are sensitive to sudden temperature changes, as well as impacts and falls.
- In bowls made of aluminum (the most budget-friendly models), it is strictly prohibited to cook acidic foods — sorrel, sauces, acidic berries, citrus fruits, and others. Acids corrode the chemical protective film of aluminum, causing pure metal to leach into the water, which is harmful to health.
- Bowls made of ferromagnetic alloy are more durable and versatile, but dairy products may stick to them.
Heating type
Multicookers are divided into models with a heating element (heating coil) and those with an induction coil. The former operate like regular electric kettles. Inside the device is a heating element (coil) that heats the bowl. Induction models use the principle of magnetic induction — only the bowl is heated. In multicookers with a heating element, the working element is located under the bowl, and such a multicooker may require more time to heat up or may heat unevenly. Induction multicookers are typically more efficient as they heat the cookware directly.
And finally, a couple more important tips
- Check if the multicooker has a condensate reservoir, which forms during cooking. This will prevent moisture buildup on the kitchen table.
- Make sure that the bowls and accessories are dishwasher safe. This will facilitate the cleaning process. Plus, you can use them outside the multicooker — on the stove or in the oven.
- Some multicooker body materials do not heat up much. For example, cold-rolled steel has lower thermal conductivity than stainless steel. Ceramic also usually heats up less during cooking. Pay attention to the thermal insulation coating as well. It will help retain heat inside the multicooker and prevent the body from overheating.
- Make sure the multicooker has at least two pressure and steam release valves. One is operational, and the other is emergency, for emergencies.
- The presence of a paper manual and a cookbook of dishes are nice bonuses when choosing a multicooker, which will save you from the need to learn the device by trial and error.
