Ok...... if low and high stabilize at the same temp.209. What does the temp. On the low (185-200) an d high(200-225) have to do with it? . I know that's how fast it gets to simmering point....using high or low but how is the simmering point only 209 when high can go from 200-225 degrees. And when you do the temperture on high it's higher than 209. Confused there..... Thx