> A rice cooker is usually smaller and hotter with a thin metal bowl instead of heavy ceramic
Only the super-cheap ones, e.g. the chinese-import-for-$15 model.
Good ricer cookers, especially those from Japan (where rice cookers are something of an obsession, and bowl thickness/composition is a definite selling point) often have much much thicker bowls.
For medium price models (~$100-200) this can be 5-6mm thick, and on expensive models (I've seen them for up to $1500!) like 10-15mm of metal or 20-25mm of ceramic etc (or some secret combination).
Modern Japanese ricer cookers can also have very sophisticated heat distribution and control mechanisms, and are usable for a lot of different stuff.
Only the super-cheap ones, e.g. the chinese-import-for-$15 model.
Good ricer cookers, especially those from Japan (where rice cookers are something of an obsession, and bowl thickness/composition is a definite selling point) often have much much thicker bowls.
For medium price models (~$100-200) this can be 5-6mm thick, and on expensive models (I've seen them for up to $1500!) like 10-15mm of metal or 20-25mm of ceramic etc (or some secret combination).
Modern Japanese ricer cookers can also have very sophisticated heat distribution and control mechanisms, and are usable for a lot of different stuff.