FoodBanter.com - View Single Post - toasters

wrote:
> Real simple question I have never found an answer to...
> Old toasters seem (generally) hotter than newer ones and make crisper,
> chewier toast where as todays are so slow in toasting that by the time
> it is browned it has dried all the moisture out of the bread and what
> you and up with looks like it was cooked in the oven.
> I mean, you don't get real maillard reaction with gentle heat.
> I am assuming this is because of a safety/legal issue but don't have
> any real evidence to back this up.
> As far as I can tell it must have happened in the late 70s or early 80s
> because I used to have a very almond 70s thing (rip) that made killer
> toast.
> I have had a few modern replacements and have been really dissapointed.
> Has anyone else noticed this or am I crazy?
>
We have a 55~60 year old Sunbeam that was passed down that works
perfectly and produces the type of toast you describe. It almost was
retired but we couldn't find a new toaster that could produce the
quality of toast made by the Sunbeam. The Sunbeam has at least 30%
higher wattage than any new toaster you can buy.