Zojirushi has "induction" models now.
They also make small-capacity models for solo or two-people dining.

For grains sticking together, it comes to the type of rice you're using and if you rinse before hand. It's easier to accomplish with long grain rices IMHO. Rinse the rice until the water runs clear (although there is some diminishing returns after two). If cooking on the stove, reduce water by ~1/3cup depending on total quantity of rice, when cooking leave it alone and don't stir.... If using a Zojirushi or clone, fill the water to the designated line, no need to reduce water.

As a Chinese-American person, I grew up eating rice from a really old National rice cooker (that also doubles as a food steamer), rice cooked from a pot (necessity from my college days), microwave rice cooker (college again), and now two models of Zojirushi (one small one large).

All methods can cook rice well. They are all tools. What you as a cook intend to do with the tool is what really matters. The tools can all get you to roughly the same place.

A pot requires more care, pot watching, and temperature control. (Don't open the pot during cooking and stir it around! Leave the **** thing alone!) Ultimately, I get the best texture (Chinese wise) from Zojirushi. The con is cooking time. Even the "quick cooking" time is a bit longer than cooking on the stove. My Japan-made one is still going strong for 10+ years. My current model is made in China, and I have had no issues with it. Note though, that I have never tried making Western pilafs or Western type rice dishes in the Zojirushi cooker so don't know how well it would do for your needs.