These days, I think the smaller pressure cookers simply have the rocker while pressure canners have a pressure gauge. Back in the 50's maybe all of them had gauges.

I'm on my 3rd Presto pressure cooker. The first was aluminum. Got dropped and one of the flanges on the body got slightly bent. Was able to make due with it for a long time, but as the hands got more arthritic couldn't reliably force it opened or closed over the bend. The 2nd, stainless steel, went with hubby in the divorce. third, also stainless, gets used often in fall and winter, when we tend to eat more meat and heartier dishes.

I love my pressure cooker. Use it much more than the slow cooker - seems like most slow cooker recipes call for 6-8 hours. Between long work hours and a long commute, I'm gone from home 10-14 hours and most recipes get over-cooked.

The little Presto recipe book that comes with the cooker is quite good. However, if you don't like veggies in stews or pot roasts cooked to mush, revise the recipe. For example, the recipe for beef stew for less cooked veggies says to quick cool after cooking the meat, add veggies and cook at pressure for another 3 minutes, then quick cool.   The potatoes and carrots are still over-done if I do this, so I heat it back up to pressure just until the rocker makes a few good rotations then quick cool.