I was making a stew recipe which called for 6-8 hours cooking on low. After 4 hours, the stew was starting to lose a lot of the liquid. If I had left it on for 8 hours (which I wanted to in order to soften the meat), I'd have had a dry, burning mess. Yet my sister made the same recipe and had no problems. Could a slow cooker get too hot on a low setting? I have only three settings, warm, low and high. Any suggestions for a good brand to buy? It looks like I might need to get a new one. I checked the brand and it says general electric. I've had it for years with no problems.