Great stuff. I'm a fairly active cook, but sometimes there's just no desire to spend more than 15 minutes at the stove, or there's work that won't wait, and then you order or eat semi-finished food. Not only does this little thing do a lot of things faster than a hot-air oven and cheaper+healthier than a deep-fryer, but the ability to set up simultaneous finishing of the main dish and side dish is something that all novice cooks will see as terrible cheating. (Those who have also eaten cold fries with hot chicken will understand. ) The enclosed booklet with a couple of recipes is nice for an initial estimate, but on the other hand it's not very detailed (E.g. just "chicken", no difference between drumsticks, wings, thighs, or a whole chicken), but mostly it's not very precise - you really need to watch the recipe the first time and adjust the time and temperature of some dishes. For example, deep-frozen fries 10x10mm, 500g, on which the default recommendation is set to "Fries, 35 minutes, 180°C" are not crispy but rather crunchy (a little brown). The chicken defaults to "Chicken, 50 minutes, 200°C", but for the marinated drumsticks I preferred to back down to "Chicken, 35 minutes, 180°C" and they were still burnt (just a little, the skin was still edible) - I can't imagine that a whole seasoned chicken would have lasted a quarter of an hour longer and 20°C higher without harm. At the same time, I'm a little concerned about the exposed heating elements above the frying baskets. In principle, it probably doesn't bother anything, but for example, chicken likes to sizzle during cooking and I don't know if the various splashes on the heating elements won't burn. This can be solved by maintenance, of course, but the bodies are tactically out of sight, so I imagine that before anyone would think of it, they could run around the apartment in a panic for a while to see what was burning. Especially if you're, say, a student in a dorm room where there's only one electric stove and no oven, this sort of thing can easily shift you from being condemned to ordering, bagels from vending machines, or Chinese soups, to quick recipes made from random cuts of meat, vegetables and potatoes that were just on sale - which for some people can be a major boost to quality of life and eating habits. Even if you only use this thing to make fries and American potatoes, I think it's worth it (though not necessarily this giant monstrosity, but a smaller model) - If you often bake meat, vegetables, or various breaded things (I'd love to try steaks, fried cheese, or meat in batter) then I see a lot of potential in this for all home-cooks.