Do I Need A Rice Cooker? – The Rice Cooker Or The Stove Top?
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Do I Need A Rice Cooker? – The Rice Cooker Or The Stove Top? – While cheaper models don’t have the computer processing capabilities of newer induction-heating (fuzzy-logic) rice cookers, many insist on stovetop or microwave cooking methods. Is it possible to achieve the perfectly cooked rice of a high-end rice cooker with a cheaper standard rice cooker? Well, if you are referring to my first two cheap cookers versus my current induction-heating cooker, the answer is absolutely not!
For those of us who eat rice regularly, and prefer the convenience of hands free and consistently made rice every time, the latest cooking technology is a good consideration.
Older models heat rice and water with a single heating unit under the cooking pan to create an alternating electric current. This creates the direct heating by thermal conduction. With my old cooker, I recall not wanting to serve all the rice as the bottom quarter was always slightly burnt and I prefer my Hanmi white rice perfectly cooked without scorching of any kind.
Again, for those of us eating rice regularly, being served rice that is slightly scorched or dry because cheaper models don’t have keep warm functions is unacceptable. For some folks, that rice bowl can be a very important component of the dinning experience. It is for me.
Around 1988, Matsushita Electric Industrial Co., a rice cooker manufacturer introduced an induction-heating (IH) rice cooker. It was unclear whether the cooking miracle would be popularized as it might be an energy monster and purchase prices were high. The cooking settings, consistent results, and convenience it provided made it a huge success.
Those days of wondering how good or bad your next batch might be are over, as cookers have taken precision to a new level. Recent (IH) cookers feature multi-menu and texture selections for white rice, sushi rice, brown rice, porridge, and Gaba Brown. A recent model boasts a new pre-soak feature and 30 hour keep-warm function. Once cooked, other saving features include automatic keep warm, extra large LCD display, clock and timer function, and detachable inner lid.
The secret to induction heating technology is consistent temperature control and even heat distribution. Traditional cookers heat the inner pot whereas induction heating uses electromagnetic energy to heat the inner pot. It’s the inner pot that becomes the entire heating element, resulting in even heating. This even distribution of heat results in faster and precise cooking. The pricier non-induction heating cookers (fuzzy logic) have heating elements on the sides and bottom for heat distribution.
The Induction Heating System Rice Cooker & Warmer uses high-tech Induction Heating (IH) method to heat the inner cooking pan.
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