Slow cookers are as specialized as are pressure cookers but the principles involved are different. Slow cookers work at normal atmospheric pressure and are thus not likely to be subject to accidental dramatic and dangerous depressurization. Food in slow cookers is cooked at low temperatures rather than the artificially boosted temperatures in pressure cookers. There are dangers inherent in low temperature cooking particularly so far as certain kinds of beans are concerned. Generally the food produced is delicious and easy to prepare and cook. Both savoury and dessert dishes can be produced in slow cookers.