Zojirushi Induction rice cooker

for at home use (which is where I have it) it's tops.  I spent ten years on the red eye to Japan and developed an addiction to Kokoro Rose long grain Japanese rice. 

Much like a Japanese home? We typically have a pot of "gohan" on 3 out of five days.  Keeping our old rice cooker on was a heat source and an energy waster.  The real key here is that it's use is for 'standby rice' which is an oriental custom I guess, just like when I was a kid in Texas there was a pot of frijoles on the back burner all the time.

Couldn't / wouldn't do without mine.  In a commercial kitchen? I guess it would depend upon the daily demand. jccampb