I have a midrange Zojirushi rice cooker, a Vermicular Musui Kamado cast iron induction cooker, and a Kamado-san double-lid donabe rice cooker, all from Japan.
The Zojirushi makes respectable rice with minimal effort, as in we're about to walk the dog but we need to set up rice for dinner.
The Musui Kamado is a dramatic upgrade over an Instant Pot for every use except pressure cooking, for which we prefer a stovetop Fissler pressure cooker. Carefully following directions, it makes better rice than the Zojirushi. We use it whenever we want a feedback loop for fixed temperature, not unattended flame, such as cooking beans or stews. For tacos, I have to remember to transfer the cooked nixtamal corn for fresh masa, in time for my wife to start beans.
The Kamado-san double-lid donabe rice cooker takes the most care, and makes in my opinion the best rice, with a controllable bit of scorch as desired.
At home, out of expediency we use the Zojirushi to make our rice. I find myself avoiding meals that involve rice, out of boredom. In my work apartment, I haven't touched the Zojirushi or Musui Kamado for rice since adopting the Kamado-san donabe, and I look forward to rice.
If all sushi bar rice tastes the same to you, stick to the Zojirushi. If only food at the limits of your abilities captivates you, get a Kamado-san donabe. The Musui Kamado is the most versatile compromise. There's no novel physics here; its edge over both a Zojirushi and an Instant Pot can be explained by its precision-machined cast iron pot, of a better quality than Le Creuset or Staub (I have all three).
https://www.vermicular.us/shop/musui-kamado
https://toirokitchen.com/collections/unique-style-iga-yaki-d...