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Six months to figure out a stove dial, I am not joking
My oven's temperature dial has been lying to me since we moved into this place in March. Every recipe came out raw in the middle or burnt on the edges, and I blamed the cheap baking pans or my old thermostat. Last week I finally borrowed a $12 oven thermometer and checked what 350 actually meant, it was running at 410 the whole time. All those sad casseroles and hockey puck cookies were just a dumb knob that needed a quarter turn calibration. Has anyone else had an appliance defect that made you question your entire cooking ability before you caught it?
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