I have the same problem with mine crockpot. It cooks way to fast. Some of the cooks at the Kt have been promoting this slow cooker lately. I might have to give it a try. I know I would use it more if it cooked like its suppose to.

This crockpot stacks when not in use.

Here is a link that might be useful: Hamilton beach 3 in 1

There's a reason you cannot find a comparable cooker today. Those old cookers weren't safe.

The problem is, those old cookers didn't get hot enough to cook food safely--so the newer ones are hotter to prevent the growth of bacteria. I don't think you're going to be able to find a new crockpot that cooks as slowly as those old ones do. And that's a good thing--your family's health is far more important.

Look, why not adapt your crockpot recipes to FAST cooking. I haven't found a crock pot recipe yet that I can't convert into a 30 minute (or less) meal. The less time you run your appliances, the more energy $$$ you save. The faster you cook your food, the more nutrients and flavor you conserve. I'd rather cook 20-30 minutes in the evening, and serve my family healthy, fresh food, than save 5 minutes of my prep time and give them something that's been heating all day. Isn't that the complaint people generally have about cafeterias and other inexpensive restaurants? That the food has been sitting around and sitting around? If it's not good enough for you when you go out to eat, WHY would anyone consider that adequate for the family they love?

Sorry, I get a little over-the-top about crockpots. It's such a wasteful (in so many ways) way to cook food, and I'm such a proponent of fresh, nutrient-packed dishes for my family, that I really become passionate when this topic comes up.

Oh, but it is so nice to come in from work and your house smells so yummy and your meal is cooked! My crockpot cooks faster than the old ones too, but since I only worked 1 mile from my house, I would put my food in it at lunch and it would be ready when I got home that evening.

I'm with MaryAnn! I'd love to come home and the meal is cooked! When I get home from work (5:30pm) I don't want to spend even 30min. fixing something to eat..and then have the clean up! I'm usually in bed no later than 9pm.

I received a Rival Smart Pot last year for Christmas (a 6 quart oval one). I used it a couple of times, and both times my meat was way over-done and the liquid had cooked away.

After seeing MrsMarv's post a while ago, raving about the Hamilton 3-in-1, I decided to try selling mine on Kijiji. I saw the 3-in-1 on sale for $60 (a good price here in Ontario!) and sold mine for $40.

I used my new one once and loved the way it cooked, and am cooking a meal in it again now. So far so good!

I love my crock pot and like the others above consider it a time saver! No way I will toss it out and use just the stove top!

I don't have any favorites to recommend CB sorry! Hope you find one you like!

I sort of agree with azzelea.

I even get worried that the newer crock pots aren't keeping my food hot enough to not habor bacteria.

The only reason I resort to using a crock pot is because I can leave the house with it on. I think it takes just as much time to prepare things for the crock pot as it does for the stove or oven. But, I'm often running errands around dinner time... picking up and dropping off kids so it works really well for that reason. I can leave the house with it on. I've also used crock pots for dips and such for parties.

I have to admit, though, generally I have never really found crock pot cooking to be great tasting. I think a pot roast on the stove top tastes a lot better.

Love my Hamilton Beach 3-in-1! It doesn't overcook food or cook it at a too-high temperature. Yes, it does cook at a higher temperature than the older models, but it doesn't 'bubble, bubble, toil and trouble' the ingredients. I've been very satisfied with the results. I have used all three insert sizes and have cooked everthing from a Sweet Potato Casserole, to apple sauce, to Veal Osso Bucco with excellent results. I highly recommend it.

Crockpots (as I call them) were and are notorious for inconsistent temperatures. I use a roaster oven. Thermostatically controlled you can set it to any temp up to about 450°. I have a 4 qt and a 6 qt Nesco. They do everything that a "slow cooker" does and more. Want to turn it up 10°? Go ahead. Need to turn it down because it's simmering a bit too much? No problem. Easy clean up. And far cheaper. Plus, since they are an actual oven, they work like an electric oven. The power isn't on all the time but they do keep the temps consistent. I also have a portable convection oven that is great for quicker cooking and I use them together for things like ribs. I'll brown them in the convection and then slow cook them tender in the Nesco.