I bought this because I have started cooking sous vide. Food comes out cooked perfectly but there is no caramelization for that golden brown and delicious flavor. Searing in a hot cast iron skillet works, but it at least partly defeats the purpose of cooking sous vide, which is edge-to-edge doneness on meats. After reading through a mountain of information it was clear the Iwatani torch was the best option. I had to order the butane from another site and once it arrived I figured out how to attach the canisters without even reading the information. (I had to look at the instructions to remove the canister, though.) The torch is ridiculously easy to use: turn on the gas by twisting the knob on the back of the torch and pull the trigger to ignite. Twist the barrel to adjust the flame from super-fine to broad. When you're done shut the gas off. It's really that simple. This torch is offered on a lot of websites but Overstock had the best price of them all.