I have this model and it works OK. But, I had a Kitchen Aid model before and it was awesome! I have notice that the Insikerator just doesn't tackle EVERYTHING like the Kitchen Aid model. Not sure of the technical differences, but I have noticed a difference. Things like larger pieces of vegetable "skins", like with onions, just don't go through the Insikerator like they did with the Kitchen Aid. I wouldn't say not to buy it, but just my observations.

Linda, a foodsaver is one appliance I would not be without. I can buy tenderloins, shrimp, ground meats, etc, all on the "cheap" and not worry about freezer burn or icky flavors six months later. I have dinners ready after long days at work or when I am too tired to cook. My home grown produce is packed and ready to go. A double batch of something is no longer a leftover a month or two later. A freind has a baby or is ill and I can send dinner over in minutes. Why are some of you using paper towels for moist items? Freeze them first! Annie, return yours to Kohls, and grab one at Costco/Sams or at the FS site. I have known several people that bought the Kohls ones and they never worked. No clue why though. Make sure it has both the dry and moist setting for sealing. Moist does not squish the items as much. And our dinner tonight? A brochole that Annie made at my house at the end of February last year. I froze it first, vac'd it, defrosted it this morning, warmed it up and we had dinner with great memories attached. Thanks my friend.

I have a Goodman dual saver, 2 stage furnace which has a dip switch with 3 settings; 1 stage (factory), 5 minute low heat delay and 1-12 minute, automatic low heat delay. I had my installer set it on the 1-12 delay. how does it work? is it 1 minute or 12 or does it automatically adjust? Am I better off with the 5 minute delay?

I put my food on trays, so I can pre-freeze (about 30 minutes) and then seal. Having it dry out for a modest amount of time in the freezer is ideal for some things. I find meat doesn't oxidize and turn brown inside the bag if I freeze it first, whereas it does if I don't. I don't want a lot of freezing and thawing, and if you can pack the contents loosely without additional moisture, pouring out what you need is ideal, especially if it's things like sliced fruit or bacon slices. stir fryi, I freeze muffins, cookies, sweet breads (sliced, not whole), etc. all the time. But you have to pre-freeze them. If that's a problem, I can see why this wouldn't suit you. I don't mind though, especially when I can pull something out months (and even years like that skirt steak) later and there's no issues with the food. bamahostaman, that's a good tip about elevating your VS. I just figure if I went to the trouble of making real food, and making it well, I want to save it so it will be eaten in its entirety. It's another process. Does it save time? No, not while I'm doing it. But it sure saves time when I don't have to cook again so soon, and the food tastes as fresh as when I made it. I suspect those of you who don't love it, simply have a different method or means of food preservation. Certainly a different style of cooking. It's great for my particular lifestyle, because I don't always have the energy to cook when people are hungry; but I can always pull something out of the freezer that people are happy to eat!