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Gayle-
Pressure cookers 100 years ago could be explosive and as a result they got a bad reputation. Then I guess in the 60's/70's one design, using a rubber safety blow-out plug, and a counterweight as a pressure regulator, took over the market. It couldn't explode but it sure could eject food all over the room, still not a cuddlesome experience.<G>
Today there are all sorts of designs and it really pays to look them over. Some very expensive lines, and others simple & inexpensive. All work safely IF you see how they are supposed to work and follow the rules about not overfilling them and clogging them.
What you can't do with a pressure cooker is actually watch what you are cooking. If you are used to cooking things until they look/taste right, you can't do it. In order to open the pot, you need to bleed off the pressure, and then you need to restart it again and you lose so much time, it is pointless to use the pressure cooker. So at least in my experience, a pressure cooker means you MUST use and follow a recipe, i.e., specific amounts and portions and times of cooking. Done that way, they work well. But for those of us who are used to cooking more casually...it just can't be done that way.
For a big heavy potful of food, there's no question that they will save a lot of energy because they cook so quickly. And because the lid clamps on tight, you'll never have to worry about dinner going flying all over the scalded cook in a rough seaway. There's some value to that! (Well, assuming you want hot meals in those conditions anyway.<G>)
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