You all are giving me great info--I really appreciate it. My wife nixed the idea of away-from-home cooking so sounds like we'll be doing the overnight version, and leave the windows open. I'll also be looking at that Westinghouse. Also found this delicious looking all clad slow cooker that you can use on the stovetop for browning too. http://www.cnet.com/8301-13553_1-1019...
I reallllly don't want to go out and buy a slow cooker, and I just got an awesome Staub Cocotte.
I really want to be able to set it up to cook all day so a delicious stew is ready when I get home from work. I've been scouring the internet for advice on leaving the oven on all day, and have also considered getting a single induction plate for it.
Since you all are the amateur experts and expert amateurs, what's your opinion of how best to do this? Should I just break down and get yet another kitchen appliance? (my kitchen is small and already filled with too many kitchen aid attachments).