The market on these things is as infinite as jelly beans. Each style has a distinct feature that puts them in an entirely different meal prep category from the next. If I have to research all these countertop appliances, I’ll be lead into thinking a $2k, everything-in-one, multi-tiered, programmable dutch oven with an air fry drawer and a Bluetooth notification should exist, but I only just want a quick cooker / steamer with simple, but somewhat custom basic controls. . If it could offer a clear-top lid and simmer options, it could be used to steam, nurse soup, and serve as a base for grains into the mix, which would be incredible, especially with a rack. That’s my vision I imagine exists.
I’m seeing the 5-ply with copper/steel as the recommended quality design. The coveted design in my objectives is a zero-chance of hot spots or burn spots because the steel wool needed to scratch off carbon cakes will destroy the lining and ensure permanent burn zones and potentially metal contamination.
I’m especially interested to know about ideal material designs and surface lining ethics because I won’t do “non-stick” plastics that overheat and crisp off into my meals; nor cheap, low-integrity poly/alloy finishes.
From a wholesome view, I would love to believe a countertop electric device with a ceramic coating like a dutch oven could be realistic because dutch ovens largely prevent hot spots, cook and steam perfectly, and they often wipe clean, but I hear the 5-ply steel design is better than the “red copper” concept of aluminum, copper, and ceramic.
I would love to know what’s working and not working for others, and what’s out there that makes the most sense at a good value.
As I said, get an induction cooker with a timer, and it’s the same thing. They’re also pretty cheap and occupy little space, so there’s literally no excuse to not get one.
Also, I find cleaning a rice cooker vessel more of a hassle, since they’re usually bigger in size than a normal pot. As a single person, I only cook one portion of rice at a time so I find most rice cookers way too big for my needs.
Also, most rice cookers these days have non-stick coatings, which isn’t good for you or the environment; or they’re made of aluminum, which can leach into your food. A stainless steel pot is safer for you, more eco friendly, easier to clean, more versatile, and can last literally your entire life.
It isn’t the same thing though because I then need to put away a pot and an induction hob instead of an all in one thing. A steel pot is convenient for you in your use case and I know for a fact it is more work in my life in my use case because I literally was just using one a few weeks ago and getting a new rice cooker has freed up my time.
I cook 3 meals a day for my family and every shortcut helps, using a pot and an hob is not as easy as a rice cooker, I know this from my own experience, further proof is the fact that there are billions of rice cookers in the world and millions of people that agree with me lol.
Stainless steel rice cookers exist. This is the one I have https://www.amazon.com/Aroma-Simply-Stainless-Uncooked-Cooked/dp/B007TNXYYA?source=ps-sl-shoppingads-lpcontext&ref_=fplfs&smid=ATVPDKIKX0DER&th=1