This is the review for the non-programmed model.I have found it to be very accurate temperature wise but you have to get used to how this type of cooking works. Took me a while and quite a bit of experimentation.My findings were that it works best with temperature with a pan with thin bottom. I and probably most of us have gotten used to thinking that the pans with thick bottoms are the best and the way to go even if more expensive. I think a thin bottom is best for cooking by temperature in that the unit has better capability to measure the temperature in the pot with a thin bottom. My unit is virtually spot on with water in the received pot at 150 F and 200 F degrees. Obviously with water anything above that will just keep power on continuously (water won't get above 212 F).With a pot with a thick bottom I have done best with simmering by using the power settings which cause the power to cycle on and off for percentage of the time.I will need to do further checking with things like pressure cookers with thick bottom and the like.Temperature WILL NOT work with a cast iron plate on it and aluminum pan on the plate as it just cannot sense the temperature of the pan at all that way.This information is all empirical based on what I have seen and what I guessed from what I have seen.Anyway... very happy with the purchase.*********************I have been using for about 2 months at this point.I am still very happy with my purchase and have become more and more certain that a pot that I would have previously thrown out as cheap and "below my professional level" is the best for use with it. I have not purchased any pots since getting this but I have an extensive pile of pots and have found the following:1. Case iron works but not as well as I would like. The thickness prevents it from sensing the temperature of what is in the pot.2. Cast iron plate on the cooker will allow you to use aluminum cookware but you will get frequent errors that electronics is overheating as well as you will not get a true temperature reading.3. Even with a professional gas cooktop in a residential home this is the only way I have of frying enough falafel to keep ahead of my family. I think that the gas company here in San Antonio does not provide the needed gas flow for a professional gas cooktop to operate optimally.I would buy this over but will also look for one with a "delay cooking" function and a more granular temperature setting.Hope this has helped someone.