Although Haughton is now considered an authority on slow cookers, there was a time when she worried about bacterial growth in the prepared food. Haughton spoke to food technologists at the University of California at Davis, who assured her that the slow cooker's Low (about 200 F) and High (about 300 F) temperature settings meet safety standards, since bacterial growth is inhibited at temperatures above 130 F. Fears behind her, Haughton is now the slow cooker's biggest supporter. "I think it's a boon to cooking," she says, "especially if people can feel like they've done something and they haven't really put a lot of time into it."

"I feel safe using a slow cooker," says Todd Chandler, a Web site production supervisor in New York. "I wouldn't feel comfortable leaving a stove on for a long time, much less when I'm not home."