Crock-Pots & slow cookers sit on your countertop & use electricity to simmer ingredients at a low temperature over several hours. There’s no temperature guesswork. Just stick the ingredients in the slow cooker in the morning & come back home to a hot meal that’s ready to eat–with plenty of leftovers for the week. Slow cookers are versatile & cost-effective.
There are stand-alone electric pressure cookers or versions for the stovetop. Pressure cooking works by boiling water or broth with the foods inside a locked pot. The high-temperature steam quickly cooks the ingredients. Pop your food in, head to the gym & your meal is ready when you get home. Each pressure cooker has its own safety instructions on releasing steam at the end of cooking. A popular version is the Instant Pot, which cooks foods 2 to 6 times faster than regular cooking. Pressure cookers are great at searing & braising meats right inside the device, but they can handle just about any food that can be cooked by steaming.
A multicooker is an electric countertop appliance. It uses a timer to simmer, boil, steam, bake, grill, fry, roast, stew & brown foods. Place just about any food inside & adjust your time. Multicookers can cook slow or fast. Features vary, but some multicookers have adjustable thermostats, delayed cook times, food-guide buttons & can also work like food-warmers.
The sous vide method of cooking is heating food with a water bath on the stovetop or on the countertop. Food goes in sealed plastic pouches & is placed in a water bath for long periods of time at a consistent, low temperature that you determine based on your food. A precise, regulated temperature throughout the process cooks foods evenly so the inside of the food is just as moist as the outside, without unevenness or overcooking. Some devices offer Bluetooth or Wi-Fi control options. The sous vide method of cooking works on just about any food & is popular with professional chefs.