There are generally three types of rice cooker cooking processes that can be found: simple heat transfer, fuzzy logic and induction heating.
Simple Heat Transfer
This can be the tactic used in typical rice cookers, where the heat is provided by the heating plate in the underside of the pan and is conducted to the contents of the pan via traditional heat conduction. When the cooker is switched on, the heater starts and also the contents of the pan heat up until the water in the pan is boiling. At this time, the temperature of the pan can stay steady so long as there is water within the pan.
Fuzzy logic
'Fuzzy logic' is the term given to rice cookers that have microprocessor controls that have been programmed to watch things such as the speed of the rise of the temperature and create changes to the cooking time and the heat equipped to the pan, so as to allow each for external factors, like if the rice is being cooked on a colder day than traditional, when a little a lot of heat and time might be needed, as well as internal factors like different sorts of rice.
A further advantage is that these sometimes supply a a lot of larger range of management to the user, permitting then to not only choose a larger vary of programs covering the different varieties of things to cook, but conjointly allow them the pliability to pick their own preferences and change how the rice turns out - a little wetter or dryer, for instance.
Induction heating
Induction heating is the kind of heating found in the top-of-the-range rice cooker and warmers and refers to the way that, rather than having a heating plate that provides heat that the pan then conducts, with this technique the pan itself is made to get heat! This can be done by generating a magnetic field within the rice cooker, which reacts with the inner cooking pan via induction to produce heat within the inner pan materials. There are a number of benefits to the current method, which embody the method that the warmth is best unfold around the whole of the inner cooking pan, which means that the rice cooks a lot of evenly and also the method that the temperature will be quickly and finely adjusted by adjusting the strength of the magnetic field that's causing the inner pan to generate the heat. Another advantage is that these are normally the simplest to scrub, as the warmth will be a lot of additional accurately controlled in these models! - 29885
Simple Heat Transfer
This can be the tactic used in typical rice cookers, where the heat is provided by the heating plate in the underside of the pan and is conducted to the contents of the pan via traditional heat conduction. When the cooker is switched on, the heater starts and also the contents of the pan heat up until the water in the pan is boiling. At this time, the temperature of the pan can stay steady so long as there is water within the pan.
Fuzzy logic
'Fuzzy logic' is the term given to rice cookers that have microprocessor controls that have been programmed to watch things such as the speed of the rise of the temperature and create changes to the cooking time and the heat equipped to the pan, so as to allow each for external factors, like if the rice is being cooked on a colder day than traditional, when a little a lot of heat and time might be needed, as well as internal factors like different sorts of rice.
A further advantage is that these sometimes supply a a lot of larger range of management to the user, permitting then to not only choose a larger vary of programs covering the different varieties of things to cook, but conjointly allow them the pliability to pick their own preferences and change how the rice turns out - a little wetter or dryer, for instance.
Induction heating
Induction heating is the kind of heating found in the top-of-the-range rice cooker and warmers and refers to the way that, rather than having a heating plate that provides heat that the pan then conducts, with this technique the pan itself is made to get heat! This can be done by generating a magnetic field within the rice cooker, which reacts with the inner cooking pan via induction to produce heat within the inner pan materials. There are a number of benefits to the current method, which embody the method that the warmth is best unfold around the whole of the inner cooking pan, which means that the rice cooks a lot of evenly and also the method that the temperature will be quickly and finely adjusted by adjusting the strength of the magnetic field that's causing the inner pan to generate the heat. Another advantage is that these are normally the simplest to scrub, as the warmth will be a lot of additional accurately controlled in these models! - 29885
