I have a Mr. Coffee that makes coffee into a sealed metal insulated carafe . It has no heating element to keep it hot, yet stays hot for hours without cooking or loosing taste or aroma. The water that comes out of it is boiling hot. I have had it 2 years and use 2 times a day. Clean it once a month with white vinegar and water. Then rinse it with water and baking soda then clear water. Never had a problem yet. I would buy it again.
Today I don't know what they call them. Example I went into my local market and saw a Mom And Pop steak? Also saw a piece of chuck marked London Broil, also saw a piece of the rib (we used to call them points) called a steak tender? These places all seem to make up there own names. I go by the government book on meat cuts(Primal and sub primal) which I still have and is over 30 years old.
Sonny ! Between Chef Bubba and I you have at least 70 years of CHEF D' CUISINE experience, not sous chef not line cooks, nor Garde" Manger I don't think Chef Bubba needs more experience. You asked him, he told you, if your way works for you then by all means use it and don't bother asking.