Food cooked in a pressure cooker and a convection oven can have different characteristics and flavors, so it's subjective to say whether one method makes food taste better than the other.
Pressure cookers use steam and high pressure to cook food quickly, which can result in tender and moist dishes. They are excellent for cooking tougher cuts of meat, beans, and grains. The high pressure and steam help to break down fibers and infuse flavors into the food. Pressure cooking can also retain more nutrients compared to other cooking methods.
On the other hand, convection ovens use dry heat and circulating air to cook food. They are great for roasting, baking, and achieving crispy textures. Convection ovens can create caramelization and browning on the surface of the food, which can enhance flavors and create a desirable texture.
The choice between a pressure cooker and a convection oven depends on the type of dish you are preparing and the desired outcome. Some dishes, like stews or braised meats, may be better suited for a pressure cooker, while others, like roasted vegetables or baked goods, may turn out better in a convection oven.
Ultimately, it's a matter of personal preference and the specific recipe you are using. Both cooking methods have their advantages and can produce delicious results when used appropriately.