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I bought an electric kettle[1] a decade ago shortly after I switched to an Aeropress for coffee. I now drink green tea a couple times a day in addition to my mo

by js2 5y ago

I bought an electric kettle[1] a decade ago shortly after I switched to an Aeropress for coffee. I now drink green tea a couple times a day in addition to my morning coffee. I think most Americans just don't have much cause to heat water for anything except coffee, and they use a coffee maker for that. My kettle is 1500 watts and I just timed it. Heating a bit over 1L (~36 oz) of water from 68°F (20°C) to 200°F (93°C) took 4:20. It's one of those things where the first time you use it, you can't imagine ever not having one, assuming you have cause to heat water on a regular basis. Still don't own a toaster though. A toaster oven does fine with toast and can be used for a lot more besides. Don't own a rice maker either. That's been an ongoing negotiation with my wife for 25 years now. :-) [1] https://www.amazon.com/Cuisinart-CPK-17-PerfecTemp-1-7-Liter-Stainless/dp/B003KYSLNQ https://www.amazon.com/Cuisinart-CPK-17-PerfecTemp-1-7-Liter...

vel0city 5y ago
I have a basic rice cooker and I absolutely love it. Perfect rice every time without having to think too hard about measurements or the time, as the measurements are stamped on the bowl (fill rice here, fill water here) and it will always switch to warming mode at exactly the right time. I wouldn't bother getting a fancy computerized model, the old thermostatic ones are pretty much perfect. Technology Connections video on old-style rice cookers: https://www.youtube.com/watch?v=RSTNhvDGbYI https://www.youtube.com/watch?v=RSTNhvDGbYI We have that exact same kettle, its wonderful.
- greenonions 5y ago
  My wife convinced me to buy what I would consider an expensive rice cooker, computerized. Now the rice is fantastic, I'll admit. However, I'm not really convinced that it's worth 6x a basic rice cooker.
Tcepsa 5y ago
FWIW we used to make rice on the stove for years and it was fine, but then we got an Instant Pot and it's even better--makes rice that was comparable to what we'd get with the stove, plus all the other stuff you can use it for. So personally I'd encourage you to consider a "smart" pressure cooker with a rice setting rather than a dedicated rice maker. EDIT: Might also help you tip the balance of the negotiations in your favor ;)
- js2 5y ago
  It turns out my wife was opposed to an Instant Pot too. Why? I don't know. But I got one over the holidays anyway[1] because I wanted something for incubating yogurt that could do more than just be an incubator. I've now made yogurt in it maybe eight times and it's come out perfectly every time. I had lots of failures in the past trying other ways of making yogurt. The steady incubation temperature really seems to make a big difference. I've also used it for a handful of meals, lots of oatmeal, and it's excellent for hard-boiled eggs that are easy to peel. But I haven't used it for rice yet. My wife just insists on making it on the stove and the reviews I read indicated the Instant Pot isn't particularly great at making rice. [1] I got the Pro 10-in-1 6 Qt when Amazon had it on sale for $80. I bribed my wife with a Lodge 6 qt dutch oven. It was a fair trade. :-)
  - gotorazor 5y ago
    My wife is against the instant pot too. It's actually really complicated to use -- especially if you have grown up cooking on the stove top. The instant pot is superior -- but it is also very very different. It has a long warm up period, but then it cooks things incredibly quickly. Then, you have a long cool down, depressurization period ("natural release"). In the meantime, you have no visibility on how "done" is the food. The basic disadvantages are as follows: 1) if you're an intuitive cook, you are screwed. There are no windows. You can't see how the food is doing. There is a long depressurization period. You can't take it out. You have to follow a recipe with instant pots. Everything becomes like baking. 2) if you're a recipe based cook, you are screwed. You basically have to throw out all of your existing recipes. It cooks faster for long recipes, but slower for short recipes. The chamber is also entirely enclosed and nothing boils away. None of them works unless you re-adjust the water levels and cooking time. 3) pressurized cookware has a really bad reputation of explosions. You can also very easily burn yourself either on the exposed metal parts or get impatient and accidentally steam yourself. The steam from the instant pot seems a lot hotter than regular steam. @js2, try it for rice. Just watch a youtube video on it first because the process is very strange if you're used to cooking rice on the stovetop. The ratio of rice:water has to be very precise. You also have to follow the timer clock for the depressurization part. I re-learned how to make rice just for the instant pot. I read the supplied instructions and then I watch a youtube video. I actually messed it up the first time. I still occasionally use too much water whenever I get careless. But, I love mine. The rice do come out good. But obviously, it won't be like the way it comes out from a pot. It doesn't burn or form a crust.

by js2 5y ago

vel0city 5y ago

I have a basic rice cooker and I absolutely love it. Perfect rice every time without having to think too hard about measurements or the time, as the measurements are stamped on the bowl (fill rice here, fill water here) and it will always switch to warming mode at exactly the right time. I wouldn't bother getting a fancy computerized model, the old thermostatic ones are pretty much perfect. Technology Connections video on old-style rice cookers: https://www.youtube.com/watch?v=RSTNhvDGbYI https://www.youtube.com/watch?v=RSTNhvDGbYI We have that exact same kettle, its wonderful.

greenonions 5y ago
My wife convinced me to buy what I would consider an expensive rice cooker, computerized. Now the rice is fantastic, I'll admit. However, I'm not really convinced that it's worth 6x a basic rice cooker.

Tcepsa 5y ago

FWIW we used to make rice on the stove for years and it was fine, but then we got an Instant Pot and it's even better--makes rice that was comparable to what we'd get with the stove, plus all the other stuff you can use it for. So personally I'd encourage you to consider a "smart" pressure cooker with a rice setting rather than a dedicated rice maker. EDIT: Might also help you tip the balance of the negotiations in your favor ;)

js2 5y ago
It turns out my wife was opposed to an Instant Pot too. Why? I don't know. But I got one over the holidays anyway[1] because I wanted something for incubating yogurt that could do more than just be an incubator. I've now made yogurt in it maybe eight times and it's come out perfectly every time. I had lots of failures in the past trying other ways of making yogurt. The steady incubation temperature really seems to make a big difference. I've also used it for a handful of meals, lots of oatmeal, and it's excellent for hard-boiled eggs that are easy to peel. But I haven't used it for rice yet. My wife just insists on making it on the stove and the reviews I read indicated the Instant Pot isn't particularly great at making rice. [1] I got the Pro 10-in-1 6 Qt when Amazon had it on sale for $80. I bribed my wife with a Lodge 6 qt dutch oven. It was a fair trade. :-)
- gotorazor 5y ago
  My wife is against the instant pot too. It's actually really complicated to use -- especially if you have grown up cooking on the stove top. The instant pot is superior -- but it is also very very different. It has a long warm up period, but then it cooks things incredibly quickly. Then, you have a long cool down, depressurization period ("natural release"). In the meantime, you have no visibility on how "done" is the food. The basic disadvantages are as follows: 1) if you're an intuitive cook, you are screwed. There are no windows. You can't see how the food is doing. There is a long depressurization period. You can't take it out. You have to follow a recipe with instant pots. Everything becomes like baking. 2) if you're a recipe based cook, you are screwed. You basically have to throw out all of your existing recipes. It cooks faster for long recipes, but slower for short recipes. The chamber is also entirely enclosed and nothing boils away. None of them works unless you re-adjust the water levels and cooking time. 3) pressurized cookware has a really bad reputation of explosions. You can also very easily burn yourself either on the exposed metal parts or get impatient and accidentally steam yourself. The steam from the instant pot seems a lot hotter than regular steam. @js2, try it for rice. Just watch a youtube video on it first because the process is very strange if you're used to cooking rice on the stovetop. The ratio of rice:water has to be very precise. You also have to follow the timer clock for the depressurization part. I re-learned how to make rice just for the instant pot. I read the supplied instructions and then I watch a youtube video. I actually messed it up the first time. I still occasionally use too much water whenever I get careless. But, I love mine. The rice do come out good. But obviously, it won't be like the way it comes out from a pot. It doesn't burn or form a crust.