It is possible that the newer crockpots have higher power (possibly to get food out of the 'danger-zone' of temperature faster).
However, slow cookers are designed to work with water inside the pot and as long as there is water in there, the temperature should not exceed the boiling point of water (~100C/212F). So when you say that
people's foods are being burnt, it suggests that the water is evaporating too fast.
I do have one of the new Crockpots and find the 'high' setting only good for getting the food and pot up to temperature (first 20 minutes) otherwise the slow cooker feels more like 'passive-aggressive cooker'.
Go ahead and give it a run. But visit it a couple of times per hour and check on the water level. As long as it's covering or almost covering the food, you're good. You can adjust the starting water amount for next time (or add if things are dire).
If you have the digital one, it's nice to set the timer. So when you forget to take the food off and drive to work (me, last week) you come home to a non-disaster.