Did anyone learn something new during the lockdowns they still use today?

Hello! I would be interested in your thoughts on my statement/general cooking attitude: You cook rice, i cook steaks. My recepie is similar to yours? Give me your thoughts. You get the rice washed and let it sit at room temp, you then describe a 1:1 ratio of rice/liquid. Sounds like you have some science to this? (Fyi if you are measuring in cups, try metric, someone said once you cant measure 2 cups of water the same, ever. But measuring 500ml of water, well you can only be off +/-5ml before there is a line telling you its not right..., anyways....) I cook on a chacoal weber, here are my rules. Charcoal chimney, i only have 1 so its always the same amount of charcoal to fill it. But i fill it up, always with kingsford blue, always 2 wax starters, always wait till flames are down and coals are white. Always 3 fist size chunks of hickory. Always get the steaks from the same shop so they are "in theory" always the same thickness.... you get where i am doing my best to control my variables i hope Anyways when you control all those factors every time, then its easy to decide, more/less time? More/less water or rice? More/less anything. That is just the code to make your fav rice, or my fav steak...? ....so all that to say, the rice cooker if you set it to low, you and i have no idea if low is 200F or 185F, but whatever that temp is it is always, that. And if you always cook 2 cups, and use 2 cups liquid, and 2 tbsp butter (or whatever your recepie is) in that setting doesnt the rice cooker just add one more constant? ....but also, i have an electric pellet smoker that i can set the temp to and walk away. ....but i measure out the charcoal, and the wood, and i cook my steaks not on the auto setting. ....even though i know the auto setting cooks a really good steak? Cheers! If there was a question for you in there, i lost it 😀