I love the two oven vents mounted on the backsplash. The left rear element is also the deepwell Thermizer. The control for this is pretty advanced. High heat is timed up to about 15 minutes, I think, so that at the end of the period of High heat, the switch automatically snaps to Low heat. There are other heat settings on the dial, but bringing food in the Deep Well Thermizer to a steaming boil and keeping it steaming was the secret of being able to cook complete meals in the Thermizer without the flavors mingling. The main course was placed at the bottom of the pan, then the adjustable trivet locked in place above so that the vegetables could cook in the two D-shaped pans. At some later point in the cooking, the lid would be removed, the heat switched back to high, and the dessert in the round inset pan would be added. The cover would be replaced, the heat lowered and the dessert would cook along with everything else. Given the way some people burn out surface units by using bad pans on high heat, John and Jeff remarked one day that for some people, all of their surface units should automatically shift from High heat after ten minutes.
The Thermizer also had an accessory rack that could be lowered into the well without the pan. It rested on the three arms of the support under the unit. With the rack in place, potatoes, small pies & cakes and similar things could be baked without having to heat up an oven or drag out some small appliance to clutter up the counter.
