What’s Special about IR Pressure Rice Cookers
The NEW IR Sensor can micro-manage the firepower, temperature, and rice taste. It can detect a temperature change immediately by using infrared (IR) light and can maintain the temperature consistently. Its outstanding ability to retain the heat helps block the cold outside air off and cook Dolsot bap (steamed rice in Korean traditional hot stone pot rice) and Gamasot bap (steamed rice in Korean traditional cast iron cauldron) in addition to regular rice taste.
NEW IR Road Pattern is Korea’s first design made to distribute the heat evenly throughout the entire surface of the inner pot. The new pattern-engraved bottom expands the heating area more from the conventional flat-bottomed inner pot, heated mainly in the center area.
In Cuchen’s Three-Layer IH (Induction Heating) Technology, an electric current passes through coils paved around the inner wall from top to bottom. The entire surface of the inner pot quickly rises to a high temperature like traditional Gamasot (Korean traditional cast iron cauldron).
Evenly distributing heat, an IR Pressure Rice Cooker delivers more of a sticky, ripe taste in a much shorter time than Regular Pressure or Electric Rice Cooker does. Meanwhile, a Regular Pressure or Electric Rice Cooker transfers heat only to the bottom of the inner pot through a heating plate underneath: more of a dry, fluffy taste and less sufficient to cook rice evenly at different levels.
What’s Special about IH Pressure Rice Cookers
In Cuchen’s Three-Layer IH (Induction Heating) Technology, an electric current passes through coils paved around the inner wall from top to bottom. The entire surface of the inner pot quickly rises to a high temperature like traditional Gamasot (Korean traditional cast iron cauldron).
Evenly distributing heat, an IH Pressure Rice Cooker delivers more of a sticky, ripe taste in a much shorter time than Regular Pressure or Electric Rice Cooker does. Meanwhile, a Regular Pressure or Electric Rice Cooker transfers heat only to the bottom of the inner pot through a heating plate underneath: more of a dry, fluffy taste and less sufficient to cook rice evenly at different levels.
What’s Special about Regular Pressure Rice Cookers
A Regular Pressure Rice Cooker transfers heat mainly to the bottom of the inner pot through a heating plate underneath. It delivers more of a dry, fluffy taste than an IH Pressure or IR Pressure Rice Cooker does. It can be ideal for people who dislike sticky, glutinous rice and regularly cook rice dishes that taste better with fluffy rice, such as kimbap, bibimbap, sushi, fried rice, etc.
Using heat and pressure, a Regular Pressure Rice Cooker can cook rice faster than an Electric Rice Cooker. Its ability to retain heat and inner pressure also keep-warms the rice fresh for longer than an Electric Rice Cooker.
What’s Special about Electric Rice Cookers
An Electric Rice Cooker transfers heat mainly to the bottom of the inner pot through a heating plate underneath. It delivers more of a dry, fluffy taste than an IH Pressure or IR Pressure Rice Cooker does. It can be ideal for people who dislike sticky, glutinous rice and regularly cook rice dishes that taste better with fluffy rice, such as kimbap, bibimbap, sushi, fried rice, etc.
An Electric Rice Cooker is for people who only want the basic features: cook and keep warm plain white rice. Basic, compact, and budget-friendly, an Electric Rice Cooker can be great for singles, young adults, college students, etc.
