My rice cooker died, it looked like kind of like pic related.Is there any reason to buy the more expensive ones that look like the ones I see in anime or is there really no meaningful difference between the 20$ and 200$ ones?My own experience is inconclusive. The previous one I had was great until teflon eroded for some reason. The one I just threw away was fine, but then it eventually started burning rice at the bottom of the pot and it properly died like 2 days ago. My friend had one of these bulky ones with a lid on a hinge, but from my experience it seemed to take much longer to cook(like 45-60min) and the rice was more sticky(even though it was washed).I primarily use rice for fried rice and Japanese curry over rice, so a less sticky rice is preferable. Any advice?
If you don't yet know where to place the dollar-sign, you needn't worry.
>>22271913I was just trying to be nice because you Americans are too fucking dumb to understand other currencies. Fuck you
>>22271916it would seem that due to your combativeness, your thread has died on the vine.
>My friend had one of these bulky ones with a lid on a hinge, but from my experience it seemed to take much longer to cook(like 45-60min) and the rice was more sticky(even though it was washed).The longer cook time includes some amount of programmed pre-soak and generally allows the program to produce a more consistent end result. All of these cookers have a quick cook option if you want to cut that time in half. Stickiness is a rice type and water ratio issue. Fried rice is made with a medium to long grain rice, preferably refrigerated overnight after initial cook. The difference between the 20 dollar and the ~100+ dollar models is programming and build quality. You can make good consistent batches from the cheapos but it requires more effort on your end and it has no presets. A good quality cooker with the same rice species and same water amount will produce exactly the same outcome every single time for the life of the rubber gasket. Whether you care about that depends on your use case. Whether you need Zojirushi over Toshiba or Cuckoo is more subtle distinction. The latter two are substantially less expensive. If you want a simple on/off cooker without micom/fuzzy logic, get a Tiger. Tigers are bulletproof last forever.
>>22271881How much better does your rice turn out using a rice cooker compared to a stove? I've never had any issue with my rice using a stove but maybe I've been doing it wrong this entire time. Maybe my rice will be absolute shit in comparison to using a proper rice cooker.
>My friend had one of these bulky ones with a lid on a hinge, but from my experience it seemed to take much longer to cook(like 45-60min) and the rice was more sticky(even though it was washed).What kind of rice was he using? That makes a big difference. In my experience, short grain and even medium grain rice gets a lot stickier even after washing it compared to long grain or basmati rice.Anyways, I used one of those shitty $20 ones for a while too, after many uses rice starts sticking to the bottom of the pot. I don't even think it lasted a year. I stopped using it for rice and started using it to make soups - just throw everything in, put the lid on, and then turn it to cook. My cousin has one of those expensive ones with a hinge and his experience is the same, the rice takes longer to cook but it comes out pretty much perfect every time unless you mess up the proportions. I believe a big portion of the extra time it takes is because it also includes the "resting time", as in when you make it on a stove and you're supposed to take it off the heat for like 10 minutes after. He got it 2 years ago and he said it still works like new, and rice doesn't stick to the bottom of the pot or get burned.
>>22272106The point of a rice cooker like OP's pic is that its low effort. The timing is automated by weight and heat triggering a magnet to disconnect the healing element, usually into a low power maintenance mode. A stove requires you be more attentive with the rice/water ratio, as well as maintaining a timer and manually adjusting heat.You can get the same rice either way one just requires less effort. Still a pan to clean either way.
>>22272127Not really. I've owned "Walmart special" Aroma and Imusa brand 3 cup rice cookers. You just put the rice cooker pot in hot water for an hour or so and it comes right off with a sponge. Also most of the 3 cup bowls have interchangeable lids, so save them if you can.My advice, buy the cheapo rice cooker. I bought the Zojirushi a long time ago, and I didn't use most of the features. If you aren't going to use other features, just get the cheap one.
>>22272105Ah ok thanks.I also read some stuff on the rice cookers in the meantime. Is there any reason to go for induction or induction+pressure ones?It seems like every model here(Poland) is just either the total dumb ones like in OP or maybe one with chip and some presets but no induction. Including Zojirushi. NW-QAQ10 looked nice but it's out of stock literally everywhere except for Australia.>>22272106It's matter of convenience and consistency. Yes, I can cook rice in a pot and it can be pretty good, but sometimes it's not and I need to watch over it to not fuck it up. On the other hand, even the cheapest rice cooker is just measure things, throw them in, fire and forget. It cooks the rice on its own and then keeps it warm until I actually need it.>>22272114>What kind of rice was he using?It was me who was using it but no idea. At home I usually use basmati rice, but that was on a party where I just took whatever generic white rice we had around and tried to make something from it. But I guess it makes sense that it depends on the kind of rice. And that's good news because that means the expensive ones would still work fine for my usecases then.
>>22272151>Is there any reason to go for induction or induction+pressure ones?No you don't need that. Standard rice cooker is more than sufficient.
>>22271881You rice cooker losers never fail to amuse me with your shit threads.
>>22271881>My rice cooker diedhow'd your sauce pan die, op?
>>22271881If you eat rice regularly you need one. Compared to the Aroma it's like having a slave that makes perfect rice for you. Yeah it takes 60 minutes but you can start it in the afternoon as soon as you realize that you might want rice later. It keeps it the right temp without burning and will be edible though somewhat degraded through the next day. The zoji pot is nice thick aluminum with high quality nonstick coating. Even the cord is nice. I regret suffering with the old kind for so many years.
>>22272164you stovetop retards never fail to amuse me with shitting up a rice cooker threadbattered housewife behavior
>>22272200>If you eat rice regularly you need one>it's like having a slave that makes perfect rice for yousorry to say but if you "eat rice regularly" you're in fact the slave
>>22272138Saving this tip, thanks
>>22272546Jap elephant cooker is best cooker. Left over reheated rice is bullshit, just get a small one. It doesn't take that long.
