That makes sense. My relative ease at cooking rice is pretty much based on working with the same stove-top, saucepan and rice type for a couple of years straight. Also, I think I am rarely out of the kitchen when cooking rice, since there is normally something else in there I'm making as well.

It also probably takes the place of a hot plate or slow cooker, in some uses.

Keep an eye on those second-hand stores for pans, our extra sauce pan was snagged from one.