I finally decided to replace my old slow cooker. It still works fine but the glass lid I’ve been using on it developed a large chip and I’m afraid of ending up with glass in my food. The old unit was a 3 ½ Quart Crock-Pot model 1350/2 manufactured by Rival Manufacturing Company. I purchased it in 1994 and used it almost weekly since then. I’d say I got my money’s worth. It only had a low and high setting; the label on the bottom says 135-210 watts. Looking for a model like my original one, the closest I could find was a Crock-Pot model SCR400-B 4-Quart slow cooker. I paid the regular price of $15.92 at my local Walmart. It was well packaged with Styrofoam blocks on top and bottom and the glass lid and owner’s guide located in a bag on the top block. The box says it is made by Sunbeam Products now instead of Rival. After reading a lot of reviews online about loose fitting lids I thought I’d open the box and check it out before purchasing. The display unit’s lid fit well. I looked at a total of four and two of them fit well; the other two didn’t fit as well and seemed to wobble. The glass lid has a metal rim. I suspect where the metal rim is spot welded together there might be a raised spot that causes some lids to wobble slightly. The removable stoneware has four “grooves” equally spaced around the top rim where the lid rests. I checked to see if any of these were raised causing the lid to wobble but they seemed flat. In addition to the metal rim, this lid has a plastic knob on top. This knob is handy, as I don’t need a potholder to remove the lid as I did with the glass lid I was using. The original lid that came with my old slow cooker was some sort of clear plastic. It wasn’t long before it developed a lot of what looked like cracks that can’t be felt on the surface. I believe this is known as crazing. I continued to use the plastic lid until a friend gave me a heavy glass lid that I think was Pyrex glass. I kept the old lid as a spare and over the years the crazing turned into cracks so it was discarded. The owner’s guide says the new lid is dishwasher safe but can’t be used in an oven, on the stove or in a microwave. The stoneware is good for dishwasher, microwave and oven but not the broiler or stove. The aluminum liner inside the new unit seems much thinner than the sturdy liner in the old unit. I don’t know how much thinner it is but it feels about like a beer can. Like the old unit the new one has three round legs that it rests on but they are farther away from the outside edge on the new model. This must be why they seem less stable to some people. It doesn’t seem to be a problem to me. The old unit had a power cord approximately twenty-six inches and the new one about twenty-four, hardly a concern for me. There are numerous complaints online that most models of slow cookers now cook much hotter on the low setting than older models. The bottom of my new Crock-Pot says 200 watts versus 135-210 that the old model said. I thought I’d do a comparison of my old slow cooker on low versus the new slow cooker on low. My plan was to record the temperature of the chili I’m cooking today each hour. That plan didn’t last too long. I loaded the stoneware about half full and turned it to the low setting. The starting temperature was about 105 degrees measured with a thermometer stuck in the middle of the chili. A half hour later the temperature was only 100 degrees. I guess the cold stoneware absorbed some of the heat from the cooked meat I added to the mixture in the beginning. One hour later the temperature was 125 and two hours later it was 150 degrees. Even though the temperature only measured 150 in the center of the chili it was rapidly boiling along the inside edge of the stoneware, all the way around. It’s no wonder people are complaining. My old Crock-Pot wouldn’t boil anything rapidly on the low setting! I abandoned this temperature measuring experiment because I didn’t want my chili boiling for another five hours before supper. Some reviewers have complained that the newer model slow cookers are so much hotter they have damaged the counter top. This Crock-Pot definitely makes the counter top hotter where it sat compared to the old one. It’s probably no hotter than setting a hot pot or pan on the counter but the owner’s guide suggests placing a hot pad or trivet under the slow cooker to prevent possible damage. I removed the stoneware and placed it in my faithful old slow cooker on the low setting so it wouldn’t continue to boil. The old stoneware seems to fit pretty decent in the new slow cooker. The diameter is very similar so there’s no gap around the sides, at least at the top. The newer stoneware seems tapered more and slightly shorter so there’s probably more of an air gap inside between the slow cooker and the bottom of the stoneware. I don’t think it will matter when cooking. Two hours after swapping the stoneware with chili to my old slow cooker it measured 192 degrees in the center and 205 close to the inside edge. I’m not happy with the heat produced on the low setting of this new Crock-Pot. I’ll continue to use the new stoneware and lid in the old slow cooker until it fails. I won’t return it because buying a replacement lid for the stoneware of my old Crock-Pot will cost more than what I paid for the whole new slow cooker at Walmart. I can’t see successfully using this new Crock-Pot to slow cook anything without somehow modifying the heat output.