Do you prefer the classic “four-slot stuffing” method, where you violently shove your bread into those unforgiving metal jaws and slam that lever down like you’re launching nuclear missiles? It’s perfect if you enjoy the thrill of fishing out your breakfast with a knife and potentially electrocuting yourself. Bonus points if your toaster is older than you and still has crumbs from the Reagan era.
Or are you more of a “front-loader” enthusiast? You know, the kind where you delicately place your precious sourdough on a little rack like it’s entering a tanning bed for bread?
Personally, I’m still using a toaster I stole from my college dorm. It’s older than most TikTokers and probably a fire hazard, but hey, it gets the job done. Plus, the element of danger really spices up my morning routine.
For some reason the grocery store bakery’s bread is wider than most loaves on the shelf so I was having trouble getting the slices in my old toaster. Now I have one that has two very long slats that technically can toast 4 slices, but all I wanted was the space to fit my favorite weirdly shaped bread.
It was strange, I am accustomed to the ancient arts of shoving bread into slots but when I moved, the SO uses a strange miniature oven that toasts the bread but is not a microwave. As a result, I make less toast now but it does have the benefit of not taking up counter space as the top is still usable.
First one, where it pops up out of the top. I still remember watching my dad standing in front of the toaster waiting for his toast, and jumping when the toast popped up.
I have both. Anything bigger than toast or a bagel (but smaller than a pizza) always tastes better in a toaster oven than a microwave, imo.
I do also have a normal oven and a microwave. But no dishwasher because they needlessly waste water and energy for such an easy chore. Headphones are cheaper than a dishwasher.
Pro tip: Use a traditional toaster for your sandwiches, but put both slices in the same side - use the toasted side for the condiments and they won’t soak in and make the sammich soggy, while the other side will be warmed, but still stoft.
