Both perform very well. The KR is a little slicker on 'fit & finish', but I can't tell much difference in the performance between the KR and the Fagor units. I am surprised as to how much I have used the fry pan, though. I often take some cheap cuts of beef, brown them, add a little liquid and pressure cook the heck out of them and I get fork-tender flavorful meat from a cheap cut.

While the Kuhn Rikon is absolutely top-of-the-line, the Fagor certainly seems to be the best value for the dollar. The link is to that multi set I described; I got it at a local department store for around $100. The KR is more expensive.

Two more observations: some PC's tout having a low pressure and a high pressure level. I've never used a low pressure setting and don't see much use for one; IMHO I don't see much point in it. Don't necessarily avoid one with two settings (the KR has two settings) but I wouldn't put too much stock in that as a selling point. The Fagor Multi has just one (high) setting and it works just fine.

Finally, whichever one you get, you might want to get a copy of a Lorna Sass cookbook or two. She is the head honcho (honchess? Honcha?) of PC cooking. Her latest book, Pressure Perfect, is very complete. I have it, along with The Pressured Cook and Cooking Under Pressure and her Vegetarian PC book. All are excellent.

Another good resource is missvickie.com.

I didn't get my first PC until I was in my fifties; wish I had gotten one a lot sooner. I couldn't see having a kitchen without one.

Finally, FWIW: on one of those Iron Chef shows I saw Mario Batalli use a Kuhn Rikon cooker. On an episode of Good Eats I saw Alton Brown use what looked like a Fagor cooker.