According to the New York Times Magazine, 37% of U.S. households owned at least one pressure cooker in 1950. By 2011, that rate dropped to only 20%. Part of the decline has been attributed to fear of explosion (although this is extremely rare with modern pressure cookers) along with competition from other fast cooking devices such as the microwave oven. However, third-generation pressure cookers have many more safety features and digital temperature control, do not vent steam during cooking, and are quieter and more efficient, and these conveniences have helped make pressure cooking more popular again.
