The best rice I've had (or managed to make myself) has not used a rice cooker, but rather was done using a regular metal pot with an escape valve for steam if even that. And it's easily done without crusting the bottom if using cold-water washed rice, adding already boiling water in the correct proportion, and then finally leaving it on one of the lower heat settings (before or after the rice with the added hot water is boiling doesn't make any difference in terms of crusting with any decent metal pot).

As far as what to avoid in rice cookers, I avoid the microwave rice cookers.