Every waffle turns out perfect, right from the very first one. I had a Cuisinart waffle iron before, which was useless. It was a danger to use, and it never made a single edible waffle, however many different recipes I tried. This robust and well designed Krups is worth the considerable extra cost. It's easy to clean and easy to store.

Great for making authentic Brussels waffles.

I have had a number of waffle makers, including Cuisinart and Waring Pro, all with deep pockets. This one is by far the best. It is very compact and well designed, takes relatively little counter space. The waffles are 3cm deep, just like in fun fairs, with perfectly distributed batter since it is a model you can rotate upside down. The temperature is even and it is powerful enough to get the right crunch. It will even cook protein waffles, and if you have tried you'll know that these are horribly sticky. But in this machine you get perfect results even with those.A few tips:1. for normal waffles, pre-heat on 6; for protein waffles, on 4 only (important, otherwise they cook too fast and stick)2. Do not overfill! You must see holes on the sides of each waffle prior to turning the machine upside down: only the centre must be fully covered.3. Do not overbake protein waffles: only about 20s (yes, you read correctly. For normal waffles it's about 2-3mn!)4. Re-heat the machine until green light shows in between each batch (takes only a few seconds but is important for proper rise and crunch)5. Use oil or a cooking spray prior to pouring the batter in, and use that generously (about 4 sprays on each side)6. Check waffles once the steam has stopped billowing out in great big clouds. For protein waffles this will take about 20s, for normal waffles, about 2mn!7. Open machine in one, firm go. Do not fiddle about, trying to see whether the waffles will 'lift' or trying to hold them down with a knife. Just open frankly and they'll come out fine.8. Cool on a rack rather than on a plate.In all cases, the best batters/dough (for Gaufres de Liège) are made with yeast, not baking powder, and left to rise overnight in a jug in the fridge. Also, if you like airy, tender in the middle and crunchy on the outside waffles, like the ones in fun fairs, two really important tips (it took me a lot of time to discover them):a) Do not use any milk, cream, or dairy in the batter. Use only water as your moisturiser. Anything else will remove th

I have had a number of waffle makers, including Cuisinart and Waring Pro, all with deep pockets. This one is by far the best. It is very compact and well designed, takes relatively little counter space. The waffles are 3cm deep, just like in fun fairs, with perfectly distributed batter since it is a model you can rotate upside down. The temperature is even and it is powerful enough to get the right crunch. It will even cook protein waffles, and if you have tried you'll know that these are horribly sticky. But in this machine you get perfect results even with those.

A few tips:
1. for normal waffles, pre-heat on 6; for protein waffles, on 4 only (important, otherwise they cook too fast and stick)
2. Do not overfill! You must see holes on the sides of each waffle prior to turning the machine upside down: only the centre must be fully covered.
3. Do not overbake protein waffles: only about 20s (yes, you read correctly. For normal waffles it's about 2-3mn!)
4. Re-heat the machine until green light shows in between each batch (takes only a few seconds but is important for proper rise and crunch)
5. Use oil or a cooking spray prior to pouring the batter in, and use that generously (about 4 sprays on each side)
6. Check waffles once the steam has stopped billowing out in great big clouds. For protein waffles this will take about 20s, for normal waffles, about 2mn!
7. Open machine in one, firm go. Do not fiddle about, trying to see whether the waffles will 'lift' or trying to hold them down with a knife. Just open frankly and they'll come out fine.
8. Cool on a rack rather than on a plate.

In all cases, the best batters/dough (for Gaufres de Liège) are made with yeast, not baking powder, and left to rise overnight in a jug in the fridge. Also, if you like airy, tender in the middle and crunchy on the outside waffles, like the ones in fun fairs, two really important tips (it took me a lot of time to discover them):
a) Do not use any milk, cream, or dairy in the batter. Use only wat

Very professional waffle maker! A must have if you love waffle and want to bake them the traditional wayVery good quality and definitely worth the moneyThe only down side is that there is no timer on the machine. But at that price you can't find better anywhere

Very professional waffle maker! A must have if you love waffle and want to bake them the traditional way

Very good quality and definitely worth the money

The only down side is that there is no timer on the machine. But at that price you can't find better anywhere