I have been using Remoskas since 1968 when a Czeck friend gave me one as a present. My wife and I now have two at home and two in our holiday flat. No other cooking devise on the market works quite the same and we've tried a whole lot. We do a lot of entertaining which is why we often need two and the great advantage over an oven is that even if your guests are an hour late the food is still perfect as you can turn the pan off and back on as soon as they arrive. Since pork roast, chicken, duck, and stews, goulashes and the like have about a 40 minute margin before overcooking. This obviously does not aply to soufflé but who is going to risk soufflé with unreliable guests?