Pressure IH technology fundamentally transforms traditional rice cooker operation through three-dimensional innovation in heating dynamics, temperature/pressure control, and material engineering:
1.Heating Mechanism Revolution
Traditional rice cookers rely on bottom-mounted heating plates with thermal conduction (heating plate → pot → rice). Pressure IH replaces this with multi-layer electromagnetic coils wrapping around the inner pot, generating eddy currents for direct metal heating. This eliminates 30-40% heat loss . Advanced models like Midea's Chiyan series add top-mounted IH coils (126°C) and side heating bands for 360° wraparound thermal penetration .
2. Smart Pressure-Temperature Synergy
Integrated microprocessors dynamically adjust pressure (0.3-1.8 atm) and temperature (up to 105°C). For example:
- Pre-soak phase: 0.5 atm maintains 40°C for optimal water absorption
- Boiling phase: 1.2 atm accelerates starch gelatinization via "three-stage pressure pulses" mimicking wood-fire intensity - Simmering phase: Instant pressure drop triggers Maillard reaction for aroma enhancement
3. Material Breakthroughs
- Inner Pots: Titanium alloy pots with 68 honeycomb nodes (Midea) or diamond-coated copper bases (Toshiba) enable rapid heat diffusion
- Sealing Systems: Nine-curve steam valves maintain 100Pa micro-pressure during simmering, preventing nutrient loss
Comparative Impact
| Aspect | Traditional Cookers | Pressure IH Cookers |
|-------------------------|-----------------------------|--------------------------------------|
| Heating Efficiency | 60-70% | 90-95% |
| Rice Expansion Rate | 120-140% | 162% (Midea data) |
| Flavor Compounds | Low (single boiling) | 389% aroma increase via Maillard|
| Energy Use | 0.12kWh/meal | 0.08kWh/meal (1.8atm models) |
