Rice cookers are seeing renewed attention in New York kitchens this September. As home cooks return from summer vacations and restaurant staff prepare for a busy autumn, small appliances are being reconsidered for their place on crowded counters. At Kappo Sono in Midtown, sous chef Reina Matsuda said on Friday that their team uses a Zojirushi model for staff meals, citing its reliability and ease of cleaning.
The market offers a broad range of machines. Basic models from Black+Decker and Aroma can be found for under $30 at Fulton Street's discount shops. Higher-end options, such as the Neuro Fuzzy, average $150 at specialty retailers in Koreatown. These pricier units feature settings for different grains, porridge, and even cake.
Several Chinatown grocers along Mott Street reported increased sales this week, with shopkeepers noting parents buying entry-level rice cookers for college students moving into dorms. On the Upper West Side, the Williams Sonoma storefront displayed three models in its window on Thursday, including a recently released induction model advertised with a digital timer and keep-warm function.
Some chefs remain skeptical about advanced features. Chef Oscar Rivera at a Brooklyn café said on Wednesday that "a pot and a stove work fine," but admits the set-it-and-forget-it appeal is hard to ignore during weekday lunch rushes.
As the city settles into its early autumn routines and weeknight dinners shift indoors, rice cookers are becoming a staple for cooks seeking convenience or consistency. Retailers expect steady demand through the colder months.