Reddit mentions of DeLonghi D34528DZ Dual Zone Deep Fryer, 10.63" L x 17.32" W x 10.83" H, Silver

I've own two. The second one is heaps better, the DeLonghi, similar to this one: http://www.amazon.com/DeLonghi-D34528DZ-Dual-Zone-Fryer/dp/B00489QJUE/ref=sr_1_4?s=appliances&ie=UTF8&qid=1418954330&sr=1-4&keywords=delonghi+deep+fryer

The single best feature is the tap at the front with a filter to allow the oil to drain, which is great if you plan to re-use it. Everything else works really well and it's easy to clean.

[This] (http://www.consumersearch.com/deep-fryers/best-deep-fryers) is where I'd start.

I'm a nerd, so I'd also be thinking about the following:

If you know anyone with a deep fryer, ask them what they think of it. Ask how often they use it. Ask how often they change the oil. Ask what cleaning it is like. See if any of today's market models are designed to remedy some of your friends' fryers' inconveniences.

Oh, and ask if they've ever burned themselves, and where. Obviously these things are gonna get hot, but you should't risk 3rd degree burns when you go to click the lid open. Look for something that's well-insulated. Ideally you want something that you can accidentally run way longer than you need to without risking fire or injury.

Lots of commercial fryers have something called a "cold zone" in the bottom few inches of the fryer. This is genius, because it stops flour particles and shit from incinerating and giving off burnt flavors and spoiling the oil. I have no idea whether this modification means you can use the oil an extra hour or and extra year.

I have no idea where the heating elements are located on the home devices sold nowadays -- I don't own one. Chances are they're at the bottom of most compact home models, right with your burning food particles.

Unless you spring for [this] (http://www.amazon.com/DeLonghi-D34528DZ-Dual-Zone-Fryer/dp/B00489QJUE/ref=cm_cr_pr_product_top) bad boy, which boasts commercial-grade features on a home-cook's scale. Unfortunately, it's more expensive than the others. There are some with "immersion-style" heating elements ([Like this one] (http://www.amazon.com/Waring-DF280-Professional-Brushed-Stainless/dp/B005Z4935O/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1416489577&sr=1-1&keywords=waring+fryer)), which might even be superior to the "cool-zone technology" of the DeLonghi.

This brings me to my last tip: energy and efficiency. There's a lot more variables than you might think here. Evaluate devices' wattages relative to their volume and the size and contact points of the heating elements.

When you drop food into a fryer--especially frozen food--the temperature drops depending on how many liters of oil you're working with. Considering your countertop and storage options, you'll wanna find a good balance between compact design and convenient frying space. Regardless, no matter how hot your fryer can get, the temperature will fall every time you drop something in there. If you're frying at 370 degrees, 340 could mean soggy, chewy food.

So along with wattage and volume, you'll wanna look check for decent voltage in the device you buy. Here's why: you know how you sometimes have to kick your car down a gear on the highway to get that extra boost to pass a slow Connecticut driver in the left lane? Think of that extra burst of power before returning to equilibrium as voltage. And just so you know: wattage is the burst of volts multiplied by amps, which measure the flow of current.

Good luck.

(And if there's any physics or engineering people reading this, I apologize for my metaphor. Please kindly revise it if necessary)