I'm also wondering, IIRC rice cookers rely on the temperature of the pot not exceeding 100C until all the water has evaporated (which is why getting the correct rice/water amount is important). Without any water in the container I would expect the pot to quickly exceed 100C and shut off.
Mine certainly seems to provide no way to maintain such a temperature, I'd guess it'd just switch to "keep warm" and AFAIK that's nowhere near 100C (maybe 60~70).
What do more expensive cookers use? A timer sounds more simplistic than a temperature sensor, are they mixing the temperature information with something else?
Mine certainly seems to provide no way to maintain such a temperature, I'd guess it'd just switch to "keep warm" and AFAIK that's nowhere near 100C (maybe 60~70).