Just got home. Tested the new unit on probe control - 180. Confirmed with thermapen. Brought it up to 186 using pan control. Water eventually reached 186 and stabilized. Looks like it's a good one.
This weekend planning on making eggs benedict a hollandaise sauce in one. Hold a hollandaise. Use the other for initially poaching eggs (which will then be brought to a cold bath, and then reheated in the warm bath when needed. Bacon and toasted bread the traditional way still.
Still thinking of other good uses of two...
