expired Posted by phoinix | Staff • Jan 3, 2025
Jan 3, 2025 8:09 AM
Item 1 of 4
Item 1 of 4
expired Posted by phoinix | Staff • Jan 3, 2025
Jan 3, 2025 8:09 AM
5.5-Cup Zojirushi NW-QAC10 Induction Rice Cooker & Warmer (Black)
+ Free Shipping$262
$345
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There's three categories to consider--Regular, induction and induction+pressure. Basic models will run you around $150, induction will be $250 and pressure+induction will be $350+. More features aren't better if you don't perceive the differences in the quality/finish, so why add induction? This primarily has to do with consistency of the finish and the resulting texture/mouthfeel. Why add pressure? Further improvements with cooking consistency as well as texture and flavor that you can't achieve without cooking under pressure. You can easily spend $400 on an induction+pressure unit, but I don't think it's really worth it unless you're the type that's upset when you're served bad rice at restaurants.
For ROI nitpicking--If you do eat fancy rice like Tamaki Gold/Tamanishiki, a 15 pound bag will run you around $30 after tax if you target sales. So every $100 buys you 6~7 bags which is probably about a year's supply for an Asian couple. The question is then how much marginal quality you want to squeeze out of that rice. One would probably choose a nominal value-add figure to the rice being consumed to reflect the nuanced improvement in texture and flavor, let's say it makes the $30 bag worth $35 because it's tastier. But if you do the math to try to justify a $250 rice cooker, it turns out to be nearly a decade-long ROI period. Not a great buy for bean counters unless you really love your rice.
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Good price though, I just picked one up.
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There's three categories to consider--Regular, induction and induction+pressure. Basic models will run you around $150, induction will be $250 and pressure+induction will be $350+. More features aren't better if you don't perceive the differences in the quality/finish, so why add induction? This primarily has to do with consistency of the finish and the resulting texture/mouthfeel. Why add pressure? Further improvements with cooking consistency as well as texture and flavor that you can't achieve without cooking under pressure. You can easily spend $400 on an induction+pressure unit, but I don't think it's really worth it unless you're the type that's upset when you're served bad rice at restaurants.
For ROI nitpicking--If you do eat fancy rice like Tamaki Gold/Tamanishiki, a 15 pound bag will run you around $30 after tax if you target sales. So every $100 buys you 6~7 bags which is probably about a year's supply for an Asian couple. The question is then how much marginal quality you want to squeeze out of that rice. One would probably choose a nominal value-add figure to the rice being consumed to reflect the nuanced improvement in texture and flavor, let's say it makes the $30 bag worth $35 because it's tastier. But if you do the math to try to justify a $250 rice cooker, it turns out to be nearly a decade-long ROI period. Not a great buy for bean counters unless you really love your rice.