This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is that few seem to have a "Non-Sticky" or "Long Grain" option (which my old National did and which worked great). I'm really just looking for set and forget convenience and decent quality rice and would appreciate any specific recommendations (I'm considering Cuckoo pressure model or Tiger induction model--I have to stay away from Zojirushi as they emit some chemical odor I find highly persistent and noxious.)

This is my staple food and unfortunately my 25 year old National rice cooker just died. The crop of new models are bewilderingly complex--most troubling is that few seem to have a "Non-Sticky" or "Long Grain" option (which my old National did and which worked great). I'm really just looking for set and forget convenience and decent quality rice and would appreciate any input on what's most appropriate for white Basmati: Simple Micom, Pressure Cooker, or Induction Heating?