邊個發明電飯煲?

電飯煲又稱作電鍋，是用來做飯和煲湯的日常家庭電器，這個發明縮減了很多家庭花費在煮飯的時間。而世界上第一臺電飯煲，是由日本人井深大的東京通信工業發明於1950年代。

For the car modification term, see Rice burner.
A rice cooker or rice steamer is a self-contained electrical appliance, used primarily for cooking rice. There are also microwave, gas, and open flame variants.

Description
The preparation of rice has traditionally been a cooking process which requires attention to ensure the rice is cooked properly. Rice cookers simplify the cooking of rice by automatically controlling the heat and timing, while at the same time freeing up a heating element on the range. Although the rice cooker does not necessarily speed up the cooking process, the cook's involvement in cooking rice with a rice cooker is reduced to simply using the correct amount of water. Once the rice cooker is set to cook, the rice will be cooked with no further attention.

Typically, a rice cooker contains an insulated outer container containing a heating element, into which is fitted a non-stick or teflon-coated inner removable bowl, which often has graduations marked in cups of rice (white). Whereas less expensive and older models use simple electronics and mechanical and thermal sensors, high-end rice cookers use microprocessors with fuzzy logic to control the cooking process [1] and often incorporate a timer which can be used to set the desired "ready time". Many rice cookers can keep rice warm safely for up to 24 hours. This helps to avoid the dangers of food poisoning due to Bacillus cereus. Rice cookers, when purchased, normally include a small "cup" measure and a plastic paddle for serving the cooked rice. (The cup measure is normally smaller than the standard measuring cup of 8 ounces / 250 ml.)

Restaurants that serve a lot of rice, particularly those specializing in Asian cuisine, often use industrial size rice cookers that quickly and cheaply produce large quantities of cooked rice. A rice cooker is a standard appliance in kitchens in many Asian countries and in many Asian households.

Small, basic rice cookers can be purchased in the US at discount retailers often for as low as $10-$15, and units with large capacity and different selectable electronically-controlled cooking cycles can cost over $100.


Basic principle of operation
The bowl in the rice cooker is usually removable, and beneath it lies a heater and a thermostat. These form the main components of the rice cooker. A spring pushes the thermostat against the bottom of the bowl, for good thermal contact to ensure accurate temperature measurement. During cooking the rice/water mixture is heated at full power. The temperature cannot go above the boiling point of water -- 100°C (212°F) -- as any heat put into the rice/water mixture at that point will only cause the water to boil. At the end of cooking some of the water will have been absorbed by the rice and the rest is boiled off. Once the heating continues past this point, the temperature exceeds the boiling point. The thermostat then trips, switching the rice cooker to low power "warming" mode, keeping the rice no cooler than approximately 65°C (150°F). Simple rice cookers, like the one below, may simply turn off at this point.