I think rice and rice cookers are really like knives. It really depends on what you're used to and looking for. I agree that quality of rice and water ratio matter more than what kind of electric rice cooker you're using (for Japanese short grain rice).
But for real, if you get good at using a donabe as referenced by @rickbern it's fricken life changing. The biggest difference is in texture. With donabe you get way more of the もちもち quality while still retaining a nice chewy springiness. In an electric rice cooker once you get the もちもち quality, it's just too soft.
I will say, it only really makes a difference if you eat rice basically everyday. Otherwise you're not likely to notice the small changes. Going from crappy rice to good rice is like getting your first nice knife. Going from good rice to great rice is like going from a tojiro to a yoshikane - if you like knives you'll notice and care about the difference, but most people won't. That level of rice also really is diminishing returns with regards to effort and time spent. If you're like me, it's worth it but for most I don't think it is.
The only thing I wish would catch on is distributing rice as brown and milling it to order for customers. Fresh milled rice doesn't require soaking due to the high moisture content retained (which soaking seeks to imitate). The fragrance of freshly milled rice, both raw and cooked, is just outstandingly different. I personally think that fresh milled rice makes a bigger difference than brand of rice cooker every could.
But for real, if you get good at using a donabe as referenced by @rickbern it's fricken life changing. The biggest difference is in texture. With donabe you get way more of the もちもち quality while still retaining a nice chewy springiness. In an electric rice cooker once you get the もちもち quality, it's just too soft.
I will say, it only really makes a difference if you eat rice basically everyday. Otherwise you're not likely to notice the small changes. Going from crappy rice to good rice is like getting your first nice knife. Going from good rice to great rice is like going from a tojiro to a yoshikane - if you like knives you'll notice and care about the difference, but most people won't. That level of rice also really is diminishing returns with regards to effort and time spent. If you're like me, it's worth it but for most I don't think it is.
The only thing I wish would catch on is distributing rice as brown and milling it to order for customers. Fresh milled rice doesn't require soaking due to the high moisture content retained (which soaking seeks to imitate). The fragrance of freshly milled rice, both raw and cooked, is just outstandingly different. I personally think that fresh milled rice makes a bigger difference than brand of rice cooker every could.