Hello, I think this problem should be discussed in different situations. For the electric pressure cooker, the quality, thermal conductivity and power of the cooker will affect the cooking speed. Traditional pots are also affected by the quality and firepower of pots, but their working principles are the same, and they all accelerate the cooking of food by increasing the pressure and boiling point. Personally suggest using electricity, which is relatively simple, safe and easy to operate. At least you can automatically cut off the power to keep warm without looking at the fire.