I needed a small slow cooker, and there aren't many choices in this size. I bought this one because it had features I thought would be good--the light to show it's on, and more than one heat setting. I'm not pleased with it, though, because it has "hot spots." When cooking food that forms a thick sauce or gravy, the hot spot along one side causes a hard crust to be "baked" around 1/3 of the pot. (This happens using the "Low" setting; I think "High" would burn the food even worse.) A completely liquid food, like a broth-based soup, would probably be fine, but nothing thicker.