Historically, pressure cookers were used for canning things to be preserved, and it works better for that.
Unfortunately, grandma’s pressure cook can’t even get used on my induction stove top- it’s just too heavy, too bulky and since i force my veggies in a greenhouse, I don’t really need to preserve them. (Trying to explain aeroponics to grandma was fun! Even more fun was bringing harvest-fresh tomatoes and green beans on the tag end of winter/early spring.)
There was a gap in generations that stored things like that, and as large and bulky as the stovetops usually are… they really weren’t worth the storage space.
That said I do use a smaller electric counter top pressure cooker (ninja?) and where it’s useful, it’s definitely useful. Stay away from the ones that do more (parents got one that did air frying and it was awful. Tried to do too much and none of it well.)
I use it to brown protein and then braise (pulled pork, carnitas, roast chicken, shredded/bbq beef, etc) as well as for canning tomatoes or beans as gifts. (Seriously… red sauce from canned tomatoes? Nothing better.)
The Abuela next door and I have a very lovely relationship…. I give her fresh tomatoes and she gives me some salsa. (We split the batches 50/50, and yes. That salsa is amazing.)