Pressure cooker rice quality vs high-end rice cooker

I'm considering buying a proper rice cooker, as we've eaten most of the non-stick coating of the cheap one. The forums rave about induction heating, Zojirushi, Tiger, Toshiba RC-18NMF with its cast-iron pot, Buffalo with their stainless steel pots. And now there is also the Tefal RK704 with its ceramic pot to consider...

Occasionally it comes up that folks cook rice in their electric pressure cookers, and it takes them on the order of 10 minutes! That speed sounds like a major advantage. Why would anyone use a rice cooker? (At least the expensive ones?)

Comments such as this one seem to indicate that the high-end rice cookers do something special, resulting in longer cooking times (50 minutes) and better-tasting rice.

So my question is: is this difference real? Is it noticeable by ordinary people? Has anyone tested this side-by-side, with the same rice?

Is there any other reason I'm missing that a rice cooker be more convenient than a modern electric pressure cooker?