I love cooking soups, braises, stews...often with beans and meats that require long time cooking. I generally make these in one of my Le Creuset Dutch ovens, and let it simmer all day. I have a Crock Pot, but do not like it. Somehow everything coming out of it has a similar taste...probably just me, but I don't like it a bit and therefore rarely use it. Recently I have been thinking more about getting one of the new high-tech pressure cookers to use for these long cooking dishes. Is it likely that I will prefer the results over those I get with a Crock Pot, or does a pressure cooker simply do the same thing, but much faster. I generally don't mind having something simmer on the stove for hours, but am wondering if I would really like a pressure cooker....or, if like my Crock Pot, it would it wind up in the garage. Any thoughts?