Laurentius

Yeah, I'm with you. We can disputate on daily doses and calculation errors, but why? Black plastic utensils and food storage items aren't essential, or even important, to me to start with, and (whatever) the risk just isn't worth taking.

I'm generally so late to the home automation party that, by the time I get there, it's moved. But I was drug into installing security cameras, and chose Wyze on the recommendation of a techie friend. Anyway, as an early Xmas present to myself, I bought Wyze's outdoor smart plug. It's a pigtail, really, with two receptacles that can be switched by the Wyze app or automations. I bit because I have a corner outlet that powers a string of cafe lights, and in freezing weather, a hummingbird feeder heater. If this works as advertised, I can automate the lights and power the heater remotely. Hummers will be happy.

Not according to this: https://www.epicurious.com/expert-advice/how-baking-soda-makes-your-fridge-smell-better

Absolutely. Another, neater option is unscented kitty litter. I use that to remove the nasty smells that invade silicone ice cube trays.

Good score.

So was I. I have a unique 2-gallon copper saucepan that came to me with no lining. It had been used, supported only by rocks, at campsites for decades. Over time the riveted bottom had sagged.

No, you're inducing the ferromagnetic enclosure, which heats the air to convect into the food, and the heated enclosure also radiates to the food and vessel. What has been missing is a way past the limited size of the coils. With a high enough conductivity, even very small coils will work. And it would heat all 6 surfaces rather than 1 or 2.

I have one. But yeah, 6Q seems to be the smallest made now.

Not really. The heat is mostly confined--yet temporarily and only partially--by the enclosure. But that's different from efficiently making it into the food. Small corner-mounted induction coils on oven enclosures that are both hyperconductive and well-insulated could be more efficient in terms radiant and convective oven heating.

Huh. Then you all should check out the roasters, which have more settings, from 200-450. My Nesco 4Q roaster has the old bayonet-style thermostat, with a continuously adjustable range of 200-400F. It can be used as a slow cooker at the low end.

https://www.nesco.com/product-category/cooking/slow-cookers/

Nesco is the brand of tabletop roasters. Calrod is the type of resistive electric element that heats them. https://www.nesco.com/product-category/cooking/roaster-ovens/

I agree with that. The aesthetic smacks of the retro Smeg refrigerators. As for the efficiency uptick, I'm less sure. Someone should compare this to a small Nesco calrod unit, run through a Kill-a-Watt. If the conductivity of the enclosure could be upped, induction holds promise for culinary ovens.

Sure, how is this advantageous?

Other than the inserts, how does this appliance differ from other countertop roasters, e.g., the ubiquitous Nesco?