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Why do today's crock pots cook hotter then older ones?

Oct 30, 2006 by PrimeTime | Posted in Cooking & Recipes

I bought my first crock pot last year; its a West Turning 6 qt. I soon realized that it cooks its contents very very fast. I could form a pot roast and fill it very close to the top with liquid and with in 3.5-4 hours the runny is pretty much evaporated. I tried some other recipes and had the same thing happen. I did a search on the internet and well-informed that others are having the same issue; even with other brands, like Rival. Well, I don't stress 6 qt since I am only cooking for myself anyway, so I bought a Hamilton Beach brand 3 qt crock. Before using it, I pulled out the instruction vade-mecum. It says that "...this crockpot reaches its cooking temp much quicker then older crocks and so cooking times should be shortened..." or something to that at the end of the day. This is very frustrating. I ended up taking this one back. So, is there actually a crock pot AKA "tedious cooker" sold today that cooks Slow on the uptake? My grandmas 30 year old crock does a fine job. Why don't they muddle through them like this anymore?

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Cooker Pot

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