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Why do you recommend rice cookers over slow cookers in cooking sous-vide? And, why do you sell them?


Why do you recommend rice cookers over slow cookers in cooking sous-vide? And, why do you sell them?

We recommend commercial rice cookers for sous-vide cooking, because

  • They have larger baths which are required for more effective sous-vide cooking, because 5:1 water to food volume ratio is what we recommended;

  • They have bottom mounted heaters which are required for natural heat convection (because heat rises) and high power heaters for faster heat loss recovery;

  • They are well insulated for energy efficient cooking and optimal thermo heat  transfer;

  • Lastly, they are designed and constructed for durability and reliability;

  • They are very energy efficient.

 

Slow cookers, although they can be controlled by SousVideMagic and cooked many good sous-vide dishes, their performance are not as good as rice cookers, because their baths are small, heaters are side wall mounted, thick ceramic pots make stable  temperature control very hard to achieve, and not well insulated for efficient heat transfer. But they are cheap and readily available and very good for long term (over four hours) cooking.

The rice cookers we sell  are fully tested with SousVideMagic and tuned (PID settings) together for optimal performance.

Most of our rice cookers are of commercial quality and not readily available in some North America regions. They are all priced competitively.


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