I'm' tapping into the KKF brains trust again.
My cheapo Breville rice cooker just died. It was one of those round ones with a glass lid. Nothing fancy, no fuzzy logic, only had a cheap nonstick aluminium pan. It only lasted just over a year. The previous one was identical and lasted a lot longer.
Anyway, I'm thinking of upgrading to something with fuzzy logic. I'd prefer something without a cheap and nasty nonstick coating. If it needs a nonstick coating, then I'd prefer a "premium" or ceramic one (realising this may not actually make any difference).
A really long cook time is not ideal. I usually only cook rice for 2 or 3 people, occasionally as many as 8. It's mostly basmati. I'm just starting to discover some of the nicer, aged basmatis, usually from India.
Zojirushi is often recommended in the US but isn't easily available here (Aus).
I guess, of the brands I've seen, Cuckoo, Panasonic and Tiger stand out.
The only brands I can still find with a stainless pan are Tatung and Buffalo.
There is an Australian brand called Kylin (I suspect manufacturing is in China) who do one with a clay pan.
Is fuzzy logic worth it for basmati? No one seems to have a basmati specific programme from what I have seen.
Is induction that much better?
Do the models that cook under pressure give a better result? Are they faster?
Thanks for your perspective.
My cheapo Breville rice cooker just died. It was one of those round ones with a glass lid. Nothing fancy, no fuzzy logic, only had a cheap nonstick aluminium pan. It only lasted just over a year. The previous one was identical and lasted a lot longer.
Anyway, I'm thinking of upgrading to something with fuzzy logic. I'd prefer something without a cheap and nasty nonstick coating. If it needs a nonstick coating, then I'd prefer a "premium" or ceramic one (realising this may not actually make any difference).
A really long cook time is not ideal. I usually only cook rice for 2 or 3 people, occasionally as many as 8. It's mostly basmati. I'm just starting to discover some of the nicer, aged basmatis, usually from India.
Zojirushi is often recommended in the US but isn't easily available here (Aus).
I guess, of the brands I've seen, Cuckoo, Panasonic and Tiger stand out.
The only brands I can still find with a stainless pan are Tatung and Buffalo.
There is an Australian brand called Kylin (I suspect manufacturing is in China) who do one with a clay pan.
Is fuzzy logic worth it for basmati? No one seems to have a basmati specific programme from what I have seen.
Is induction that much better?
Do the models that cook under pressure give a better result? Are they faster?
Thanks for your perspective.
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