The temperature control system in modern rice cookers simulates the heating curve of a traditional firewood stove through advanced algorithms and hardware innovations, achieving similar thermal dynamics in three key phases:
Rapid Heating Phase
Using IH (Induction Heating) technology, the cooker generates high-intensity heat (up to 1,200W) to quickly raise the temperature to 100°C, mimicking the intense initial flame of a wood fire. Multi-coil IH systems ensure even heat distribution across the bottom and sides of the pot, replicating the wraparound heating effect of a wood-burning stove.
Pulsating Boiling Phase
Fuzzy logic controllers or AI-driven algorithms alternate between high and moderate power to maintain rolling boils while preventing overflow. This mimics the fluctuating heat intensity of a wood fire, where flames naturally vary in strength. Pressure valves sustain internal steam circulation, enhancing starch gelatinization for chewier grains.
Temperature Gradient Control
During the final simmering stage, the system gradually reduces heat to ~70°C while maintaining micro-pressure (0.3–1.2 kPa). This replicates the residual embers of a dying fire, allowing slow moisture redistribution. Some models use infrared sensors to detect moisture levels, dynamically adjusting the simmer time.
Key technologies enabling this simulation include:
Multi-stage IH coils for 360° heating
Steam control valves to manage vapor release timing
Thermal inertia modeling in control algorithms to account for pot material heat retention