I recently watched an infomercial for this.

http://www.puckoven.com

In theory, a pressure oven makes sense.
You could roast something without losing
so much moisture to evaporation. I'm
a bit leery of the consequences of a
containment failure. If this was from
Ronco, it would be a tough machine made
in Korea. But Wolfgang Puck has put his
name on some real crap, and if this was
made in China I have grave doubts about
its long-term safety or functionality.

Recommended operating temperature is
450 degrees F. Whoa! This is a lot
hotter than a pressure cooker. Doesn't
say what the pressure is. If the pressure
is a very low increment above ambient,
then it's just a gimmick and not dangerous
(nor effective).

I'll keep my eye on this. Let everybody
else try it first, and if it's still on
the market in a couple years, I'll think
about buying one. But this is not the
kind of thing to jump into.