Ratios reflect expert kitchen-lab testing across equipment types: basic rice cookers run a looser simmer-to-steam cycle and lose more moisture to evaporation, so they’re tuned closest to stovetop ratios. Fuzzy-logic and induction rice cookers regulate temperature more precisely and lose less water to evaporation, so they need roughly 8–12% less water than basic models. Pressure cookers — stovetop and electric alike — cook in a sealed, near-zero-evaporation environment, so their ratios run lowest across every rice type. Always rinse starchy varieties (sushi, short-grain) until the water runs mostly clear, and adjust ±1–2 tbsp per cup to taste.