Review of the Buffalo IH Stainless Steel Rice Cookers (5-Cup & 10-Cup)
This article reviews the Buffalo IH Stainless Steel Rice Cookers — available in 5-cup (BRC03) and 10-cup (BRC02) — written by our cookware specialist, Kai. Both models share the same induction heating system, functions, and controls; they differ only in capacity, so this review covers them together.
In this review, we will explore:
- Induction heating — what IH actually changes.
- Cooking rice — the modes and how long each takes.
- The missing DIY function — and whether you will notice.
- Specialty functions — congee, soup, steam, stew and more.
- Times and temperatures — the full adjustment ranges.
- BoilSteam — the stainless steel steamer method explained.
- Our verdict — what we think, and who it suits.
- Talk to us — individual advice from our team.
This article was last updated on 16 August 2026.
Browse all Buffalo stainless steel rice cookers here. Looking at the non-IH model (BRC01) instead? Read our review of the Buffalo 5-cup BoilSteam rice cooker. Already own one? Our stainless steel rice cooker user guide covers ratios, cooking times and how to stop rice sticking.
What IH Actually Changes
Induction heating (IH) generates heat within the pot itself rather than transferring it from a heating plate at the base. In practice this means the whole inner pot becomes the heating element, so heat wraps around the rice from all sides instead of pushing up from the bottom. The result is more even cooking — fewer wet patches on top and less risk of a scorched layer at the base — which matters more with a stainless steel pot than with nonstick, since stainless steel is less forgiving of hot spots.
One thing IH does not do here is make cooking faster. As you'll see in the timing section below, several modes actually take slightly longer than on the BRC01. IH buys you evenness, not speed.
Cooking Rice
The control panel is simple: choose a rice mode, then a cooking speed.
Rice cooking times (from our testing and the official manual):
- Fast Rice – around 30 minutes
- Slow Rice – around 45 minutes
- Crusted Rice – around 60 minutes
- Standard BoilSteam – around 45 minutes
- Advanced BoilSteam – around 60 minutes
- BoilSteam Brown Rice – around 80 minutes
These times run roughly five minutes longer than the BRC01 on several modes. We recommend the slower settings — the texture is noticeably better with less starchy water, and this holds for most multi-function cookers, not just Buffalo.
Note: The short countdown shown during function selection (e.g. 8 or 12 minutes) refers only to the final stage of cooking, not the total time. The actual cooking takes longer, and the countdown only begins near the end — a common source of confusion for new users.
What's Missing: The DIY Function
Here is the biggest difference from the BRC01, and it counts against the IH models: there is no DIY mode. On the BRC01, DIY lets you set any temperature from 30°C to 160°C for up to 12 hours — which covers yoghurt, slow cooking, thawing, and long low-temperature holds. It is the single most flexible function on that machine.
On the IH models, you work within fixed presets instead. Braise and Reheat offer limited temperature choices (see the table below), which covers most everyday needs, but there is no way to dial in, say, 42°C for yoghurt. If that flexibility matters to you, the BRC01 remains the better choice; if you mainly cook rice, congee, soups, and stews, you are unlikely to miss it.
Specialty Functions
The IH models include dedicated modes for Congee, Soup, Steam, Stew, Braise, Reheat, and Warm. Braise and Reheat allow temperature selection from fixed options; the rest control time only. The Warm function offers four adjustable temperatures (40°C to 98°C) — for long holds, use a lower temperature to prevent the rice scorching and yellowing at the bottom.
Function Times and Temperatures
The following table outlines the adjustment ranges across functions. "Per press" is how much each press of the Time button changes the setting.
| Function | Temperature | Time Range | Per Press |
| Congee | Fixed | 30 min – 2 hr 10 min |
10 min |
| Soup | Fixed | 40 min – 2 hr | 10 min |
| Steam | Fixed | 15 min – 1 hr | 5 min |
| Braise | 100°C / 120°C / 130°C |
30 min – 2 hr | 10 min |
| Reheat | 100–160°C (7 steps of 10°C) |
10 min – 1 hr 40 min |
5 min |
| Warm | 40°C / 60°C / 80°C / 98°C |
1 hr – 24 hr | 30 min |
Stainless Steel Steamer and the “BoilSteam” Method
The BoilSteam system cooks rice in the stainless steel steamer basket above the water, so excess starch drains into the pot below, producing firmer, more separate grains. Both the inner pot and the steamer basket are uncoated 304 stainless steel.
In many Asian markets this method is sold as "low sugar" cooking. The science does not really support the claim: rice is primarily starch, and draining removes only some surface starch — it does not meaningfully change the carbohydrate content or glycaemic effect of the finished rice. Consumer testing bodies in Japan and Hong Kong reached the same conclusion years ago. Choose BoilSteam for its texture, not as a health treatment — and if you are managing blood sugar, portion size matters far more.
What Do We Think?
Let's be clear about positioning first: against the top Japanese IH machines from Zojirushi or Tiger, this Buffalo rice cooker does not compete on rice refinement — and at this price, it isn't trying to. This is a mid-range cooker, and judged at its price point, it offers something the premium brands don't: a completely uncoated stainless steel inner pot.
And it is a genuinely good one. The pot is noticeably thick and solid in the hand — closer to a piece of quality stainless cookware than the thin liners found in most rice cookers. Paired with induction heating, it gets the even, wrap-around heat that stainless steel needs to perform. For buyers who specifically want to avoid nonstick coatings, this combination is hard to find elsewhere at this price.
The trade-offs are honest ones: cooking times run around five minutes longer than the BRC01 on several modes, and there is no DIY function. That missing DIY mode is the entire reason we score these half a star below the BRC01 — if you would never use it, the practical difference between the two is small, and the IH models cook more evenly. Balancing the excellent inner pot and even IH cooking against that missing flexibility, we rate the IH models 3.5 out of 5 stars. If you want one machine that does everything including yoghurt and low-temperature cooking, choose the BRC01. If you want the best everyday rice from an uncoated stainless steel cooker at a sensible price, choose IH.
We Have a Helpful Team at My Cookware Australia®
If you would like to discuss what kind of rice cooker suits your household, please contact us at any time. We will provide individualised advice based on your preferences and cooking needs.
Remember, the most expensive option is not always the best. The right choice depends on your lifestyle and how you use your cooker day to day.
About the Author
Authored by our specialist, Kai. We update this article regularly to reflect the latest customer feedback.
For any further enquiries, please email us at hello@mycookware.com.au or use the chat box on this page. Our team is committed to a swift response.
