[footfootfoot]

There are a couple of variables with the browning of bread in a toaster. Technically, it is called "carmelization". For a given toaster how long it takes the toast to achieve a level of brown depends on the sugar in the bread, as well as the moisture and the mass. Breads like wonder bread will incinerate before a sourdough whole wheat 37 grain bread will even be warmed up.

The other issue is the proximity of the heating elements to the aforementioned bread. Some toasters the elements are "up front and touching", others, like toaster ovens, are too far away to effectivelt brown a bagel without drying it out in the process.

To keep the moisture you want a high heat very close. Think black and blue steak, you won't get that on a medium flame.

When selecting toasters in a store that won't let you do a test run (WTF is up with customer service these days?) check to see how many amps the toaster draws, more should be better.

I am born to eat toast. Right now I have a KitchenAid and it is ok, but not a patch on the asbestos lined beauty I got at a yard sale. That fucker could toast. I mean it could TO-AST. (plus I loved making toast for my chemically pure MIL when she came to visit. That was second only to making pie crusts with lard, which she thought was awful, and telling her it was manteca, which she raved about how wonderful it tasted. Hey, there'll be lots of toast in hell, join me!)