We are a three-person East Asian household: My mother and I are Japanese, and my other half is Korean. Needless to say, we use this rice cooker at least five times a week, and have had it for about a year.
We've decided that eating brown rice instead of white rice about twice a week would be a healthy choice. The pressure cooker feature makes delicious brown rice (we use 2.5 cups regular Japonica brown rice mixed with 1.5 cups of sweet "mochi" brown rice nowadays). For the remainder of the week, we cook white rice, and it does a beautiful job. Once in a while, we make porridge -- the traditional Japanese remedy for when someone is sick -- which can be made excellently by this rice cooker. In that sense, we like all the features that this rice cooker offers, and it is really easy to operate.
I believe the titanium-coated thick inner pot is key to making this such a strong product; it seems to distribute heat evenly inside the pot. So, the problems that one might experience with cheaper or older pots -- like the bottom being slightly burnt ("okoge" in Japanese) -- or areas near the top being slightly undercooked -- does not happen. Rice from every part of the pot -- top, bottom, side and middle -- is cooked perfectly.
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