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Rice cooker 1.0 era
The earliest rice cookers can be traced back to 1937. It was the original electric heating rice cooker that appeared on the 97-odd accident vehicle developed by the "Japanese Army". The car was equipped with 12 wooden "shabu huts" for cooking. Pour Mimai 5 (3.5 litres of rice, 1.5 litres of barley, equivalent to a serving of 25 servings), and place in the plate, add water, close the lid, turn on the power, and cook the meal in about 25 minutes. It can be said that the father of rice cooker. 
The real sense of rice cookers (known in Japan as rice cookers) was introduced by Toshiba before Christmas 1956. Its automatic principle is the original double-pot water bath indirect heating. The so-called water bath is directly heated by adding water to the outer pot. Indirect heating of the inner pot is performed by boiling 100°C hot water. When the water in the outer pot boils away, the inner pot is separated from the heat source and is no longer heated. It rises again, and through the remaining temperature of the pot, the rice in the inner pot is boiled. 
At this time, the outer pot itself is dried and the temperature rises sharply beyond 100 degrees. The mechanical temperature sensing device made of composite metal shuts down the power supply and stops heating to ensure safety. In the modern era of the rise of the Japanese economy in the 1960s and the acceleration of the pace of life, various kinds of automation appliances that saved people's housework time were very popular. Toshiba also almost monopolized the production of rice cookers in Japan at that time. At the time, the most famous was the Toshiba ER-5 rice cooker, which was arguably the explosion model at the time. 
In the modern era when the Japanese economy began to rise in the 1950s and the pace of life was accelerated, various kinds of automatic appliances that save people's housework time became popular. Toshiba also almost monopolized the production of rice cookers in Japan at the time. Of course, now such a rice cooker has been completely eliminated. 
Rice cooker 2.0 era
By 1965, the less efficient and limitedly heated "double boiler indirect heating" was soon replaced by a better design. With a more accurate metal temperature sensing device, the inner pot can be electrically heated directly. The visible moisture in the inner pot (excluding the moisture in the rice) is evaporated and the pot starts to heat up more than 100 degrees, then the power is turned off. The rice in the inner pot was charred. 
The precise temperature sensing device also introduces a new function, which is the insulation after cooking, precise control can be heated intermittently, keeping the inner pot temperature at about 65 degrees. This design laid the basic structure of a modern rice cooker and continues to this day. Guangdong has an old brand of rice cooker called the triangle is to use this principle, the triangular brand rice cooker is often used in the canteen and roadside stalls. Of course, the Datong brand rice cookers that used to be very hot in certain treasures also use this principle. 
Rice cooker 3.0 era
By the late 1970s, with the rapid development of the semiconductor electronics industry, more accurate semiconductor electrothermal sensing devices and programmable microcomputer chips had been introduced, and high-end rice cookers began to show a new look. That is, each rice cooker can implement a variety of optimized heating models to cook various types of rice to achieve the best results. In addition to basic cooking, it also includes porridge, stew, steamed dish, and dim sum. It is also a mainstream rice cooker that we often see in our lives. The price ranges from RMB 100-300. 
High-grade rice cooker era
The purpose of the so-called high-end rice cooker is infinitely close to the taste of the wood stove cooking stove. In order to achieve this goal, the two basic advantages of cooking rice on earth, namely uniform heat and firepower, must be replicated on the high-end rice cooker with a new non-fire mode. This is the most basic function of high-end rice cookers: IH, which is the first noun used by Japanese manufacturers. 
IH is the abbreviation for Induction Heating. Induction is the meaning of electromagnetic induction. For people who have studied junior high school English and who still remember it, they can even know with confidence that it is heating. To put it bluntly, this mythical term is the “electromagnetic heating†in Chinese. Of course, now Xiaomi is engaged in, and everyone is popular. 
What changes can the new technology bring 
The biggest change is even heat. In addition to the traditional bottom, the high-end rice cooker can place coils on the entire side of the liner to achieve a full-circle heating of the entire interior, imitating that most of the earth cooker is trapped in the stove and evenly heated as a whole. However, at the top of the rice cooker, even at the top, there is such a coil, claiming that the lid heating is “more even†and “more 360-degree complete envelopmentâ€. 
In addition, the firepower is high. Compared to the heat-safe hundreds of watts of a conventional resistance cooker, the electromagnetic heating can easily reach about 1500 watts, and the efficiency is high, so as to imitate the stir-heating of the rice cooker.
postscript
From the history of the development of rice cookers, we can see that human beings are increasingly pursuing high efficiency in their diets. At the same time, they are also pursuing the most natural and primitive tastes. Science and technology have been “eat and eatâ€.
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Talking about rice cookers from the Showa era in Japan
The millet company that was once loved by young people and had a fever for them, launched millet rice cookers these days. Oh, no, exactly: Mi Jia pressure IH rice cooker, young people's first rice cooker. So take advantage of this opportunity and talk to everyone about the rice cooker.