Advantages:
- The stone is resistant, easy to clean and for roasting meat, fish and vegetables ideal
- The grease trough on the edge of the stone runs so fast nothing about
- The eight pans are coated and also easy to clean
- The control is of course an obvious benefit, but I could not even try
- The bottom heating can be switched separately on and off
- The processing is very solid
- The design I find appealing
Disadvantages:
- The stone needs naturally long to warm up, we make the approximately 20 minutes in advance to
- Accordingly it needs longer to cool
- Personally I liked the gray (instead of white) of its predecessor better (incidental)
The stone I clean so (this tip is of course no guarantee, for me it works since years without damage):
Still hot I lay under the hood on two paper kitchen towels (disposable) and pour some water over it. Evaporated tidy and the baked-on grease is well moisturized and absorbed by the paper. I make two or three times as needed. Then I cockroach (if the stone is a little cooler) with a ceramic blade (razor blade) from the grease residues. At the end of yet neat scrub with a little dishwashing and the stone is like new.