Pressure cooking on an induction hob is vastly different from cooking on gas or even an electric coil. With gas or coil, the heat is created through fire or an element, which is then transmitted to the bottom of the cooker, and then onto the whole cooker itself. This then eventually warms up the food inside, hence cooking it. With induction cooking, only the base of the cooker becomes the heat source itself, meaning that only the base is cooking the food inside.
You can reference this back to http://www.corriecooks.com/use-pressure-cooker-induction-cooktop/ to verify I’m on the right track here.
Here’s a video on using pressure cookers on induction cooking surfaces.
However, it is possible to use a pressure cooker on an induction cooktop. The pressure will build up much more quickly than when using gas or electricity, as induction means that nine-tenths of heat energy are condensed into the pot itself, whereas an electric stove only transmits about 47% of energy. Thus, using a pressure cooker with an induction hob will save you loads of energy!
The few things one needs to remember while pressure cooking on induction is:
1.) Not to preheat the cooker. This will result in burnt oil and blackened onions. It only requires a quarter minute to get the cooking base hot enough to start cooking. Get your flavorings sliced and ready first, then turn on the induction burner just a moment before you start putting in the ingredients.
2.) Don’t use a high heat setting to bring the pressure into the cooker. This will result in a tomato base sticking to the bottom of the cooker, and food being frequently undercooked. This is because, when heated at a high level, the cooker doesn’t have time to get rid of the air inside, resulting in a lower inside temperature.
3.) Bring the cooker to pressure on either medium heat, or keep it low, adding a few minutes to the usual cooking time.
4.) Don’t leave an overfull or broad cooker unattended just after you’ve changed the heat settings. The pressure might have built up inside, but the sides of the pot are still cooler than the base. Leaving it alone at that point would result in the inside pressure to drop, as the base’s heat is not sufficient to keep the food cooking/boiling. Stay for a few minutes to make sure the pot is completely heated throughout.
5.) Make use of the burner’s timer so that it turns off by itself when the time is right. This will save you a lot of hassle.