I work and have the same one I got over 20 years ago and probably haven't used it 20 times. All it seems to do to me is make chicken pasty, beef tasteless and makes sauces watery. I was hopeful when Cooks Illustrated put out a cook book, but all of the recipes require a lot of up front work to avoid the wateriness that comes from food that cannot let off the steam and has watery build up. A better investment is a pressure cooker, which I use at least once a week. They are not as dangerous as they once were. I can make a roast in 40 minutes, stew in about 25.