Bought a $300 blowtorch for creme brulee, used it twice

Got talked into a fancy torch at a kitchen supply store in Portland last spring. The guy said I'd use it every day for caramelizing, searing, all that. I've done maybe 2 batches of creme brulee and one half hearted attempt at torching meringue since then. My old stick lighter works fine for what I actually make, which is mostly line cooking, not pastry. Anyone else got a gadget sitting in their locker they regret shelling out for?

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