Rice cooker pans are designed for cooking rice and come in two types: griddle and induction. Induction cookers are better as they cook rice more evenly. Some rice cookers also double as steamers and come in various sizes.
A rice cooker pan is a dish designed specifically for cooking rice. These types of dishes are supposed to solve the problems that can arise from the traditional method of cooking rice with water and a saucepan. They are typically electric units that operate away from a stove, but different styles of rice cooker pans generate a wide range of results.
Most rice cookers are actually two pans working together. The pan or outer shell contains the cooker’s heating and electrical components; it is connected to the electrical cord that plugs into the wall outlet. The inner pan is inside the shell and is where the chef puts the rice and water. The ability to remove the inner pan is practical given the need to clean the unit after cooking. This pan can sometimes be purchased separately, eliminating the need to replace the entire unit if the original inner pan wears out or is damaged.
There are two main types of rice cooker pans, the first of which is the griddle type. These cookers have a heating element that sits under the bottom of the inner pan, which allows heat to rise from the heating element to cook the rice. This is a basic kitchen that usually has only two settings: cook and heat. A temperature sensor in contact with the pan detects when the pan temperature is high enough to switch the pan to the hot setting and prevent the rice from burning.
The second type of rice cooker cooks by induction. These work by passing a current through a metal coil, creating a magnetic field. When the chef places the inner pan into the cooker and magnetic field, the magnetic field creates heat which cooks the rice. Some models generate more cooking heat by making the inner pot of a magnetic material, which resists changes in its level of magnetism, so it ends up creating some friction at a molecular level.
When comparing the two types of rice cooker pans, an induction rice cooker pan is usually the better option. Plate cookers always generate heat only at the bottom, so the cooking of the rice is uneven throughout the pan. With an induction rice pan, the rice is cooked more evenly due to the placement of the inner pan in the magnetic field. It is also very easy to make subtle temperature adjustments by manipulating the magnetic field via computerized settings linked to buttons or dials. Griddle versions tend to be less expensive, however, so some people who don’t cook rice with high regularity prefer these models.
Some rice cookers double as steam cookers. To use the pan in this way, the chef places a small rack or basket in the bottom of the inner pan, along with some water. Then she adds any items she would like to steam to the basket or basket and fires up the pan. Rice cookers that double as steamers normally have some recommendations on cooking times and amount of water for various vegetables in the operator’s manual.
Whether a rice pan is a hot plate or an induction type and has a steam cooking option, rice cooker pans come in various sizes. A cooker that makes four to six cups of dry rice is standard, but there are mini cookers that cook just two cups that are fine for individuals. The larger ones can cook up to ten cups of dry rice and are better for families or large groups.
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