It’s basically a small oven. Sure, sliced bread, bagels, waffles, but throw some tortillas in that bad boy. A burger bun on the lowest setting? Divine. A hot dog? If you’re quick. Let your little chef out, Ratatouille.
The heat itself doesn't contribute very much, but the results of heating are a huge part of the package. Toasting crisps up bread for +8 structural stability. Melting of cheese brings a smooth and creamy feel. Steamed pastrami is the apex sandwich protein, for the curly results, not just the temperature.
I’m convinced restaurants have popularized them because they can use less meat and charge the same price. It’s a small thing individually, but on a global scale…
they love it. It doesn’t have to be their birthday or anything, just when they ask if you can get sushi for dinner, a simple “it’s your day,” goes a long way.
