If was buying another regular slow-cooker (as opposed to induction/cast iron dutch oven which is my current preference) guess it would be another WestBend because of the shape...rectangular. Mine is still going strong, since 1979. I like the base offers more than just low-med-high. Also, MUCH easier clean-up. Again though...because of the rectangular shape. The pot works great on stove-top too, not just slow-cooker's base. It also had a 1" high grid/platform for baking inside the pot too. I've used on my stove-top for steaming salmon, veggies, and turkey breast, even for baking without the water. For stove-top steaming I just filled pot about 1" high with water...dropped in the "platform/grid" and placed a loaf pan in pot. Then put whatever I wanted to steam...turkey breast, or half salmon, or LOAD of veggies. The West Bend has just been so versitile, a hugh lighter weight so easier to handle. GREAT slow-cooker...PLUS. I love the ol thing... Bought one of the crock-type slow cookers which would handle 6 qts, but cooks much too high temperature, even on warm. NO comparison. Quess that temperature control issue is WHY is wanted the induction (mentioned above). Again, it also allows me to use whatever cooking container, whatever specific temp, etc. OK, promise not to write anymore about slow-cookers....maybe. Can you tell this is my fav way to cook? : - )
PS: Another negative I do NOT like about my 6 quart Hamilton Beach, besides excessively high temp, is the thing has THREE feet! There is no reason for them to be so cheap, and design without 4th foot to stabilize it. 6 qt hot food, balancing on tripod is not my idea of safety. Yes, it has a pretty face (pepper design) but I only use it if I have no other options. PLUS the heavy crock insert is a pain to clean. Never again.