OK - I like short grain brown rice, toothsome and not mushy. I actually cook delicious brown rice in my little cheap rice cooker (you just push a button and that's it.) It also cooks pretty fast - 30 to 40 minutes or so for brown. So, what's the problem? My cooker is getting kind of scratched and beat up and starting to cook a bit uneven, so I was thinking of replacing it. I love rice, so I have been tempted to upgrade to a fancy Zojirushi (induction or fuzzy logic) (is there a difference?) But, first of all, the variety of machines is confusing. Secondly, and more troubling, is that I have read that it can take up to 2 hours to cook brown rice in these fancy machines! I really don't have time for that coming home late from work. And then some people complain that the rice is mushy! Can anyone tell me whether (and why) it makes sense to upgrade to a more advanced machine? Many thanks for any thoughts.