I had one some years ago,and found it very useful. However,after having a solid-fuel stove installed, I started "slow cooking" on it ,using the recipes from the book that accompanied the slow cooker,but done in a "Le Creuset " French cast-iron casserole pot.I would do the preparation in the evening, and then place the "pot" on a trivet on top of the stove & leave it all night long ; lovely aromas in the morning !
               This is still my preferred method today,although the heat source is the minimum setting on my least-powerful electric hob,and for less time (4 - 5 hours). I always "brown" the vegetable ingredients in a little oil first,then put the meat component on top, pour over the "stock", and put the lid on, making sure that I DO NOT lift the lid,however strong the temptation ! This is important !