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I'm trying to pick a slow cooker for my wedding registry—does anyone have any experience with the cuisinart version? Or have a version they really recommend without hesitation?
Mostly concerned about:
1) does it get too hot, burning your food
2) durability
3) fire safety

I would like to add something to why you would want to cook in a slow cooker:

The lower the temperature the food reaches while cooking, the more nutrients it keeps. Slow cooker cooks for longer at lower temp.....good stuff.

I don't know anyone who owns a slow cooker. Well, I know someone, but she lives in a different country. Here, no one even knows about them. Will you teach us how to convert slow cooker recipes to regular cooker?

You should register for the All Clad slow cooker from WS, it's the best.

@mgood-
Something to consider when selecting your slow cooker is whether you ever intend to transport it with food in it (like to a potluck). If so, you will want one with clips to lock the lid down and possibly a carrying case. My Crock Pot came with a lovely insulated zip bag, but no lid clips, so I put the cooker in the bag, wrap a towel tightly around the lid, zip it up, and pray that it doesn't leak all over my back seat along the way.

MGood - on durability, I've had two crock-pots in my life and they are both still with me(One was my mothers so I don't think you have much to worry about on that). Also, the basic technology hasn't changed so no real need to get a very expensive one.

On fire safety, although I sure there is some risk involved it's got to be minimal. I believe the hottest they can get is 250-300 degrees F and as long as it's free standing and not near fire hazards you should be fine. The only thing combustible would be the food, which is covered.

On getting too hot, follow recipes and you shouldn't go wrong. I've made 10 servings of steelcut oatmeal overnight and it's the only thing that has come close to burning (it formed a crust on the top). Evene that was fine though.

One handy trick I use (and am quite proud of) is getting around that fact that I might be at work when the crock-pot needs to be turned on (many recipes run about 4-8 hours in length). Use a lamp timer. Complete your prep work the night before and refrigerator the crock. Pull it out in the morning before you leave and set the timer based on when you would like the cooking to be finished and plug the crock-pot into the timer. It's worked like a charm and I've had some fantastic midweek dinners because of it.

Now THAT is an amazng tip!

I agree on converting the other way around. I have a bunch of yummy-looking slow cooker recipes that I'd love to make in my Dutch Oven!