Speaking of appliances, the house I'm moving to in December has a gas cooktop. I've never used a gas cooktop. I like my solid element cast iron electric top with the thermostat eye so I can leave big pots of beans and ham and stuff in there all day long andnot worry about it overheating and/or burning the house down. Does a gas cooktop mean I can't do that anymore?? How do you control the heat for a long slow simmer? Do I just need to snag a big crockpot? Any input from you long time gas cooktop users??
** As far as the Advantium fast-cooker (a 2X cooker), there are pros and cons to it. There were some early market-cycle design changes that did have some adverse consumer safety issues involved (those have longsince been ironed out of course). In my opinion, a standard convection oven is a far better bang for the buck.
(we were also involved in the early development cycle of a 4X, as in 4 times as fast as conventional, fast cook oven unit that utilized microwaves, direct heat elements, and hot air impingement for drastically accelerated cooking times - those units also had really weird issues related to uneven microwave scatter and glass doors exploding off of them. As you can see in the appliance brochures, they are not on the market. The 4x units were scrapped but the 6x units are in development).