Be aware that all of these 110v deep-fryers are suitable for only small batches at a time. The small quantity oil, the terrific heat loss upon immersion, and the inability of 110v to keep the oil temp where it needs to be are problems with all of them.

Also be aware that any deep-fryer puts a lot of oil into the air which will soon coat anything and everything close to it. You'll want to position it under a good vent.

PS to the OP.......

Be careful about mixing foods in the same oil. In particular, don't use the same oil for fish and other items. You can get away with multiple useage for chicken or potatoes but if you fry fish, shrimp, scallops, etc. and then fry anything else in that oil.....it will ALL taste like fish.

They both come with lids to keep the splatter in.

Thats why I am considering getting the one with two seperate bins so one can be for fish and the other for other foods.

Thanks!

NEVER deep fry with a lid on! Dangerous! That moisture must be allowed free escape! Splatter isn't the issue.

FWIW...May/ June 2009 issue of Cooks Illustrated just published equipment test for electric deep fryers. (They much prefer pot-on-stove with thermometer clipped on -- as do I) Issue also has two pages on making tempura shrimp. Link below.

Here is a link that might be useful: Electric Deep Fryer Review from Cooks Illustrated.

I got the dual fryer from HSN and love it! The food turns out great and for once I was able to fry chicken and have it turn out crispy on the outside and tender and juicy on the inside. I'm happy with it wouldn't trade it in for anything.