The pressure cooker in the store
I am a long time fan of Cooks Illustrated, America's Test Kitchen, and Cooks Country, and for many years I have had an electronic subscription to the full content all of the sites.
During the equipment tests over the years of various different pots and pans, one thing has been consistent. If the thick metal disk on the bottom of the pan is SMALLER than the bottom diameter of the pan - as can be clearly seen on the pressure cooker offered in the store here - the area between the thicker disk and the walls of the pan scorch. This is true of every single review on the Test Kitchen site - every single review. They have also reviewed stove top pressure cookers specifically, and the same flaw is always highlighted and the winner never has that flaw.
So, with the above being true, what makes this pressure cooker different? It clearly has the flaw, but it is being recommended. I'm not saying that it is not a good pressure cooker, not at all, I just don't understand the science behind it.