I decide to splurge and buy a nice rice cooker for myself . I only have a few ` must-haves : ' a timer , so I could have dinner ready and wait when I come home from work , and steel cut oats for breakfast when I wake up in the morning ; and it should cook decent brown rice . I read lot of review and dither for a week or two over whether to get a Zojirushi or a bigger Sanyo with more feature like steam . I also consider get something cheaper , without the microcomputer . eventually I pick this one base on price , size -lrb- both amount of rice cook and overall footprint -rrb- , the thick pot , and review . so far -lrb- I have have it about 2 month -rrb- , I like it a lot . I love use it to cook oatmeal . I use to do it overnight in a slow cooker , but this be even easier . I use the porridge setting with a little less water . the oats cook with a better consistency and the bowl just need a quick sponge off afterward . one small annoyance be the amount of water that drip down when I open the lid -lrb- this do not happen with rice , just oatmeal -rrb- . but it stay in the cavity around the lid , and I soak it up with a paper towel . Rice -lrb- I have only cook brown -rrb- come out pretty well . I have not miss the steam feature that much -- sometimes I throw in other stuff with the rice so I can have a convenient one-bowl meal , or put some food that need a little reheat on top of the rice right after it finish cooking and be in ` keep warm ' mode . I have not try bake bread or make dolsot bibimbap but they seem like they 'll be fun to try . I wish you could save at least two timer setting -lrb- breakfast and dinner -rrb- , but my schedule vary enough that I would probably have to manually set it most of the time anyway . and the review about the flake pot have make I paranoid so that I treat the pot very delicately , although it seem like the nonstick surface will be pretty durable as long as you do not scratch it . but those be minor thing , and in actual use it be be great .