As I write this review, I just received my third Oster waffle maker. #2 is still working but it's well used and they were on Lightning sales today for $14.This is a very basic unit with a bit of a learning curve. There is no ON/OFF button, no timer, it's somewhat shallow and doesn't flip. The lightweight material used for the plates (guessing aluminum and Teflon) doesn't make the greatest waffles as compared to cast iron plates. The thermostat is cheap with proximal sensors only.However, it is cheap, can be stored vertically and does a decent job (if you learn how to work it).---------There are a few tricks that will lead to better waffles:1. Ignore the READY light. Preheat this Oster so that the plates get fully hot before using it. I usually turn mine on HIGH, wait a while, test the distal edge with a small drop of water and watch for a sizzle. No sizzle, wait some more. When those plates are fully hot, pour the batter (edges first, middle last) then reduce the temp to your desired setting. I can't stress -GET IT HOT- enough.2. I oil the plates just once before pouring the first batter (not before preheat or oil may burn). Just before I pour the batter, I give both plates a good quick spray of non-stick. The waffles will be less likely to stick and it helps gives the outsides a much better crisp. I treat my Oster like it has cast iron plates -- but that's just my preference because I like very crispy outsides and soft insides.3. Use a real waffle mix or make your own. Waffle mixes have a higher fat and sugar content which makes better waffle texture. Combo pancake/waffle mixes or just plain pancake mixes are going to be more like waffle shaped pancakes.4. Cold batter cooks differently than room temp batter. Cold takes longer for the fats to break down and for the sugars to caramelize. So, you will need to adjust your times and heat.5. Don't put the top plate down immediately. I let a little steam escape then lower the top. If your oiled plates trap steam, your middles will be a different texture than the edges. Because the batter lowers the temp of the bottom plate and not the top plate, the top plate will be hotter and hit hotter batter. So, the waffles will still cook evenly. I never time how long I wait but it's maybe 10 or so seconds.6. If your first couple of batches aren't great,be patient. You will need to experiment and practice. It took me a while before my waffle and cornbread results were perfected for my preference. For example, when my waffles weren't fully cooked in the middle and the outsides weren't crisping, I changed from 2% cold milk to 4% room temp milk, decreased milk content and replaced with room temp sour cream, added more sugar, changed to salted, room temp butter and replaced one whole egg with powdered whole egg. I kept notes using exact measurements and weights with changes (I worked in a bakery for 5 years).Upgraded from 4 stars to 5. Anything device that gives me years of good service and only costs $15 deserves 5 stars.--------------Update2/23/19 Units 2 and 3 still work fine, both are well seasoned and the non-stick is fully intact on both.