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Some cookers automatically switch from cooking to warming (maintaining the temperature at 71–74 °C (160–165 °F)) after a fixed time or after the internal temperature of the food, as determined by a probe, reaches a specified value. The heating element heats the contents to a steady temperature in the 79–93 °C (174–199 °F) range.
Some food cookers can then, in essence, become food warmers as they use a reduced heat to maintain a serving temperature. [1] Electric rice cookers do this automatically. A multicooker is an electric kitchen appliance for automated cooking using a timer. In addition to cooking programs, a multicooker may have functions to keep food warm. [1]
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Low-temperature cooking is a cooking technique that uses temperatures in the range of about 60 to 90 °C (140 to 194 °F) [1] for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about 70 °C (158 °F), and using a combi steamer providing exact temperature control.
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With any food containing or cooked with water, once the temperature reaches the boiling point, any excess heat causes some of the water to vaporize into steam efficiently carrying away heat keeping the food temperature at 100 °C. In a sealed pressure cooker, as the water boils, the steam is trapped in the cooker which raises the pressure.