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?