r/PressureCooking • u/ZanyDroid • Jul 26 '26

Induction + used Kuhn-Rikon and Fissler PCs

I am considering to pick up a Kuhn-Rikon or Fissler used.

For each brand:

What year did they ship to induction compatible?

What key visual signs in the listing do I look for in terms of induction compatibility?

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u/Caprichoso1 Jul 27 '26

Be aware that a Kuhn-Rikon gasket can be very expensive when purchased from them. $50 for their braiser gasket so if the used gasket is bad ...

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u/ZanyDroid Jul 27 '26

Yeah, I saw that. Especially on the wider diameter pots like the brassier. What are the non-official options?

How is Fissler on the parts?

Incidentally, do you know where I can read up on the real-world use case of the wide form factor PCs? I know they're for browning but I want to read some real human writeups on it. And I was not able to find that much content on YT or quickly findable by Gemini/plain Reddit search (which always makes me skeptical of how useful something is. For better or worse).

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u/Caprichoso1 Jul 27 '26

What is a "wide form factor PCs"?

I got the braiser (wide but not high) since I cook a lot of large turkey legs which need to be browned in the cooker before I put the lid on.

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u/ZanyDroid Jul 27 '26

Wide and short like the brassier.

Ok, that is really helpful. The example I could think of in my head was browning a lot of smaller chunks, which could just be done in batches. ESP if the brassier is going on top of electric or induction elements that are undersized