I bought a French brand pressure cooker about 10 years ago and use it almost every day (vegetables, pulses, grains). I usually boil water in an electric kettle first though - a 3kw kettle will have the water hot in 2 minutes, then I clamp the lid on the opposite cooker and it's at full pressure pretty quickly afterwards. If I'm doing potatoes I typically cube them, and they're done in 6 minutes on full pressure.