หม้อหุงข้าวและเตาแม่เหล็กไฟฟ้า 2-in-1, 3 ถ้วย (ดิบ) / 6 ถ้วย (สุก)

Even after months of daily use, the induction burner side gets hot fast enough for a proper stir-fry, and the rice cooker nails a 3-cup batch every time without sticking. The extra-thick pot holds heat beautifully, so it's become my go-to for both rice and quick sauces.

The induction burner heats up way faster than my old electric one, and the three-layer inner pot cooks exactly six cups without any scorching on the bottom. Rice comes out fluffy every time, though the pot is a bit heavier than I expected when full.

I've been using this as both my rice cooker and my main burner for stir fry, and switching between the two modes is way easier than hauling out separate appliances. Three cups uncooked is exactly the right amount for me and my roommate, and the rice comes out fluffy every time.