This 4-quart cooker heats up and cools down much faster than it's 8-quart big brother.  It's also easier to clean up because it's not so heavy.  The bottom is very flat and it sits well on my glass top stove.  The cooking rack is stainless steel too.  I like my 25 year old cook book better because it has more recipes.  Use a paper towel to wipe a thin layer of cooking oil on the top of the pan where it meets the gasket the first 2 or 3 times you cook with it.  That will prolong the gasket life and make it easier to open and close the lid.  Pressure cooking is the best fast food you'll ever eat. I looked at all the new style pressure cookers but the pressure regulators were all too complex which just invites problems.  Simple is better.  I've been cooking with Presto pressure cookers for 42 years.  My first one was a hand-me-down from Grandma and I replaced it because it was aluminum.  I still use my 40 year old 8-quart stainless cooker when we have a lot to cook.