Yup. i think it happened in the mid or late 80s after models like this were made. FDA stated older slow cookers may potentially keep food in the danger zone too long(i think the real concern was people reheating a meal in a older one, i dont) and changed regulations to make them run hotter. I hate the newer ones. My parents went thru 3 of them in a couple of years after they threw away one similar to this, because new is better right? Every one they tried boiled even on low. Makes for a tough roast. Now they just don’t slow cook anymore. For that reason I wont be letting this gem go!

It starts at high for I think 2 hours, then shifts to low. Good to have if you want to being something up to a safe temperature quicker then cooking on just low, or to just lower cooking time. I use it all the time when i make a roast like OP. 10 hours, starting with auto shift…..makes a melt in your mouth chuck roast every single time.

I did have one like that, it was made by rival. Used it one time to make chili, and it wasn’t until after i cooked and ate, i realized the crock didn’t come out. It also ran pretty hot for a vintage slow cooker, and only heated at the bottom which of course burned the entire bottom. I somehow got it clean, but never used it again. Sold it at a yard sale a few years later. I love this model tho! my grandma took good care of it, its mint inside and out. Silver lining inside still looks brand new. Ive been keeping it in the same condition tho I use it often. It just cooks perfect. No boiling

Nope this one comes out. I have the exact same one. Was my grandmas, I got it as a hand me down in my 1st apartment, been using regularly some 13 years later now.