Through the years I have used several different electric deep fryer models. I have also used multiple Dutch ovens from cast iron to stainless steel on my stovetop. This Breville compact deep fryer beats them all.I can fry with no lid and because it's so deep the oil doesn't spatter. I can set it to twice fry the fries and it works flawlessly. I can add time and/or change the temperature while it's in the process of frying. I can see the temperature of the oil and the timer counts down so I can time the food being fried to coordinate with other parts of the dinner being prepared.It is very lightweight so I can easily lift it filled with oil and carry it to my sink. The oil pours out via either back corner next to the heating element notch without spilling everywhere. Cleanup is very fast and easy. I rinse and wipe the frying basket after it cools and then let it air dry. I wipe down the heating element to remove any oil after it cools. I strain the oil after it cools and the empty oil tub fits nicely inside my dishwasher. It's also very easy to store when not in use.One tip I will pass along. When frying with a wet batter, never put the wet battered food inside the basket and then submerge the basket of food into the oil. It will stick to the sides and bottom and clump together. Instead, lower the basket in the oil as it's heating. When it's at temperature, use metal tongs to take a piece of the wet battered food by the tip and slowly lower it into the fryer basket by partially submerging the bottom into the hot oil until it's no longer sticky and dripping batter (it just takes a few seconds). I use a gentle swirling motion as it touches the oil. Then slowly open the tongs to release the food into the fryer basket. Just remember to be cautious when lowering the food into the basket. Don't drop it in. Gently and slowly lower it.I attached pictures of the shrimp and twice fried fresh sweet potato fries that I made the first day it arrived. The shrimp had a wet batter so I lowered each piece to avoid the batter getting stuck. I was able to fry eight shrimp at a time. I used the size 21-25 per pound and they were completely cooked in about a minute with the frying temp set to 350 degrees.I love this fryer. It is very user friendly and it makes frying fun. It really is a great deep fryer and I am so happy I finally bought it.Updated 2/1/23 to add a picture of some beer battered chicken breast fingers. They were so simple to make. I used the slow release and swirl method to lower them into the basket of oil and none stuck 🥳 They were perfectly cooked in three minutes at 350 degrees, and they were a big hit 😋Updated 3/15/23 to add a picture of the rack I use to cover the bottom heating element when I am frying a large quantity of wet battered food and don't want to use the basket. The rack sits perfectly on top of the heating element and prevents food from getting caught between the coils and along the bottom and sides. It also allows me to put more pieces in at once because there is more space when the basket isn't in the fryer. When I'm finished cooking the battered food, if I want to use the basket for fries I leave the rack in place and the basket sits flat on top of it. It works great and it makes wet batter frying so simple. I bought the rack as a set of two on Amazon. I wrote the rack size on my picture.Updated 7/1/23 - I added a picture of my super thin fried chicken cutlets. I bread them, then freeze them, and then fry them from frozen at 375 degrees for 1 minute 15 seconds. They cook perfectly from frozen, brown evenly and taste great.