Older models heat rice and water with a single heating unit under the cooking pan to create an alternating electric current. This creates the direct heating by thermal conduction. With my old cooker, I recall not wanting to serve all the rice as the bottom quarter was always slightly burnt and I prefer my Hanmi white rice perfectly cooked without scorching of any kind. Another disadvantage was the rice had to be served pretty soon once cooked or it began to dry out and harden.
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