After years of being an indispensable kitchen companion, the **pressure cooker** is slowly being replaced in many Thai households and beyond. Consumers are choosing new appliances and cooking methods that offer greater control, faster results, and suit evolving lifestyle preferences. This significant shift is not just a fleeting trend, but a deeper reflection of changing dynamics in modern kitchens driven by health awareness, technology, and culinary diversity.
Fans of traditional Thai cooking may find this shift surprising, especially considering the pressure cooker’s long-held status as a time-saving device, particularly for meats and legumes. But recent evidence shows that sales are plateauing, and even declining, in favor of **multi-functional kitchen gadgets** like the air fryer, Instant Pot, and sous-vide precision devices. A new wave of convenience is sweeping modern kitchens, and traditional tools are falling out of favor.
Pressure cookers falling out of favor: Overview
| Key Trend | Decline in pressure cooker usage in Thai and global kitchens |
| Main Reason | Surge in popularity of smart kitchen appliances like air fryers and instant cookers |
| Impacted Groups | Traditional home cooks, elder generations, appliance manufacturers |
| Motivated By | Desire for safer, faster, and automated cooking solutions |
| Alternatives Chosen | Air fryer, Instant Pot, rice cookers with added functionality, sous vide |
What changed this year
This shift has been building for a few years, but **2024 marked a tipping point.** According to recent domestic retail surveys and consumer interviews, many Thai families are reporting they now use their pressure cooker less than once a month. For younger generations, many are choosing not to purchase one at all as part of their new-home appliance packages.
Behind the scenes, manufacturers responded by reducing the number of models available. Appliance retailers have noted a smaller shelf space allocation to pressure cookers and a surge in **WiFi-enabled, programmable devices** consumers perceive as both safe and intelligent. Retail data from the last quarter confirms a downturn in overall national sales of traditional stovetop cookers.
Safety concerns and generational shifts
One of the major drivers behind this change is concern over **kitchen safety**. Classic pressure cookers, especially older stainless steel or aluminum models, often require skill and caution. There’s a persistent cultural memory across Thailand of accidents caused by lid malfunctions or pressure mismanagement—images that younger cooks find unsettling.
Today’s kitchen appliances have automatic pressure release mechanisms, child safety locks, temperature monitoring apps, and digital touchscreens—features that reassure modern consumers. Young Thai chefs and homemakers are choosing options that eliminate hazard fears entirely. Appliances like the Instant Pot combine multiple functions: rice cooking, meat stewing, even baking—all within a sealed, monitored environment.
It’s not that pressure cooking isn’t valuable—it’s about simplification and peace of mind. Today’s consumer wants to press one button and walk away.
— Sarawut J., Home Appliance Retail Consultant
The rise of air fryers and multi-cookers
The air fryer emerged as the hero appliance during the pandemic and has cemented its throne in kitchens due to its ease of use and healthier frying options. Today, many Thai kitchens feature air fryers and **Bluetooth-enabled multi-cookers** which are replacing the pressure cooker’s functionality and more.
These new appliances also require **less monitoring**. With pressure cookers, even electric models, there remains a barrier: learning curves, steam valves, safety hissing sounds. Meanwhile, modern cookers are sleek, quiet, and offer preloaded menus for popular meals. Many families can now air fry chicken, boil soup, and cook glutinous rice from one device, eliminating several others—including the pressure cooker.
Environmental and portability considerations
Another reason for the pressure cooker’s decline lies in **energy efficiency and portability.** Newer devices are built with energy-saving certifications and compact designs suitable for apartments, tiny homes, or condos—whereas pressure cookers are relatively bulky and consume larger wattage or gas stove energy. In an era of climate awareness and rising utility costs, this matters more than ever.
Consumers are also pursuing **appliance minimalism.** Owning one versatile machine that slow cooks, steams, sautés, and microwaves is more attractive than having multiple tools. This has been a market-moving concept influencing how home appliances are designed today.
We now sell 60% more multi-use electronical cookers than pressure-based ones. That gap was 10% just two years ago.
— Anchalee T., Bangkok Electronics Chain Manager
Cultural sentiments and evolution of food habits
While the pressure cooker used to be synonymous with dishes like stewed pork leg (*khao kha moo*) or aromatic soups (*tom sab*), many Thai consumers are opting for **lighter, fresh-cooked meals** or using faster instant-prep methods. Freeze-dried spices, pre-cut meats, and vacuum-sealed herbs have reduced cooking times and changed preparation norms.
This dietary shift leans into **fresher, faster, and nutrient-preserving cooking**, favoring methods like steaming, sous vide, and air cooking. Pressure cooking, while efficient, can lead to flavor breakdown and nutrition loss when not managed properly—something younger generations are keen to avoid as they embrace modern culinary science.
The winning and losing camp so far
| Winners | Losers |
|---|---|
| Air fryers | Stove-top pressure cookers |
| WiFi-enabled smart cookers | Traditional slow cookers |
| Sous vide devices | Old-style aluminum cooking pots |
| Multi-use rice cookers | Vintage sealed cookwares |
What appliance makers are doing next
In response to declining interest in traditional pressure cookers, manufacturers are rebranding or redesigning models to suit current demands. Some brands are infusing **AI cooking algorithms**, touchscreen interfaces, and multi-cook capabilities to stay in the game. The name “pressure” itself is being downplayed—replaced with terms like “multi-speed cooker” or “fast stew pro” to reduce negative mental associations.
Others are exiting the category altogether, focusing instead on modular cooking units that stack functions and offer **modular smart hubs** with accompanying smartphone apps. The transformation isn’t just in materials—it’s mental, emotional, and economic.
Will the pressure cooker disappear completely?
It’s unlikely the pressure cooker will vanish. In rural homes, regional kitchens, and street vendor setups, the classic cooker will retain a foothold thanks to its unmatched speed in preparing meat cuts and large batches. But for the **urban, youthful, and tech-minded demographic**, it is clearly being phased out.
As with many changes in lifestyle, the key is adaptation—not abandonment. The pressure cooker joins a lineage of other once-essential gadgets that still have their uses but have yielded their crown to innovation. Their story now becomes one of nostalgia and transition, not extinction.
Frequently asked questions
Why are people using pressure cookers less in 2024?
Because of the rise of safer, smarter kitchen appliances like air fryers and instant cookers that offer more automated cooking with fewer safety risks.
Are air fryers healthier than pressure cookers?
Air fryers are perceived as a healthier alternative for frying with little or no oil, while pressure cookers are better for tenderizing food quickly but may degrade some nutrients if misused.
Can smart cookers completely replace pressure cookers?
Yes, many newer models replicate pressure functions and add extra ones like steaming and air-frying, making them more versatile and appealing to new users.
Are traditional pressure cookers dangerous?
Not dangerous if handled correctly, but they have a steeper learning curve and some risk if pressure release mechanisms fail. New tech has largely mitigated these issues in modern appliances.
What are the best alternatives to pressure cookers?
Alternatives include Instant Pot-type multi-cookers, air fryers, rice cookers with slow cook functions, and sous-vide machines.
Is cooking with pressure cookers still considered economical?
Yes, they still use less energy and cook faster than many methods, but newer appliances are now matching or exceeding that efficiency with added convenience.
Are pressure cookers still used in restaurants?
Some traditional Thai restaurants still use them for large-batch cooking, but most are upgrading to commercial-grade automated cookers.
Will manufacturers stop making pressure cookers?
Not entirely, but production may pivot toward smarter, hybrid models instead of classic stovetop-only devices.