i do get to use this in our studio quite a bit, and installed it live specifically to do sales training. Gaggenau does not have a problem with their downdraft being used on the fryer, so i don't see much issue there, as it will help keep odors out of the kitchen that way. we like the performance on it, as it seals the food and keeps the oil content down for tortilla chips, mozz sticks, and tempura vegetables. not the best suggestion, but doughnuts are really good too.

I bought one at sams club. DELONGHI AMERICA INC DEEP FRYER STAINLESS STEEL Price: $58.46 It has a Magnetic plug, removable heating element, lid with filter, removable bin, and it is all stainless. The heating element heats to 445 degrees F. Here is a link that might be useful: deep fryer stainless

''That would be a likely plan for me. I presume the oil gets refrigerated between uses then disposed of at the end of the week. Does the cooking vessel come out for storage? Are there fryers which don't need to be drained; where the cooking vessel is designed to serve as a storage container? So, fryer users, why do you use a deep fryer when an ordinary pot will work?'' I don't refrigerate the deep fry oil. Bacteria is not likely to survive the >370F temps. The oil is not kept around long enough to go rancid. That's my experience, anyway. But I don't see the need to refrigerate any oil, so possibly my nose just isn't that sensitive or I tend to use oil that is more stable. On the Waring, the tub is simply a rectangular stamped steel tub with a lip. There is no cover, I suppose you could use plastic wrap if you were going to refrigerate it, but it would be a pretty bulky thing to put in the refrigerator. Versus an ordinary pot . . . - The fryer doesn't take up a burner, during the days when I'm not using the oil but haven't put it all away yet. I only have four burners. - The tub is a relatively deep and narrow vessel, so you can get coverage with a reasonable amount of oil. - The fryer basket is a handy way to load up your tempura/whatever, neatly immerse it in the oil all at once, remove it all at once, and drain it over the oil before tranferring to paper towels. It is just a convenience thing. I can't imagine the deep fryer does anything a pot couldn't.

I keep my deep fat fryer clean by cooling it, pouring out the oil (into a container, for re-use). Then I fill it to within 2 inches of the top with water, dump in about 2-3 Tablespoons of dishwasher detergent. Plug it in, but keep an eye on it. As soon as it begins to boil,it will create a huge amount of foam. Pull the plug just before it foams up, while you can see a few boiling bubbles. Then dump it out and wipe the inside very well with paper towels. Fill again with cool water, dump and dry with more paper towels. I have also been known to use a Brillo pad on the inside, but be careful not to burn yourself. Good luck! I enjoy my French Fries and fried breaded fish, even tho I know they are not healthy for me.