8100MC/8120MC BT-180G3

I am extremely happy with this Duxtop 1800W Portable Induction Cooktop (8100MC/BT-180G3). The heating speed is impressive. Water comes to a boil very quickly, much faster than I expected. The temperature and power settings are easy to adjust, allowing precise control for different types of cooking. It works especially well for hot pot and gives me the same experience as the induction cooktops used in many hot pot restaurants. The unit is sturdy, easy to clean, and very convenient for everyday use. For anyone looking for a reliable portable induction cooktop, I highly recommend this model. One important note: You must use induction-compatible cookware (magnetic cookware such as cast iron or magnetic stainless steel). Regular aluminum, glass, or non-magnetic cookware will not work. Overall, an excellent product and definitely deserving of 5 stars! PS. I have tried another cooktops, this is by far the best one I have used. It heats quickly, offers excellent temperature control, and is perfect for hot pot at home.

A quick update. I have been using this induction cook top for 6 months now on a daily basis, it is the only cook top I use. I am still as happy with it as I was when I first started using it. Getting use to the heat settings did not take long and it does hold true to the temperature. I most certainly recommend this product to others. Am very happy with my investment. I just received my Duxtop induction cook top from Amazon a few days ago. I have to say, this is a wonderful cook top and I am glad that I made this purchase. I purchased it because my regular gas cook top was no longer safe to use and I needed a burner desperately. I did my homework on several of these cook tops and I found this to be the best option in its price range. There is a slight learning curve in using it as the heat settings are accurate and of course you have to use the preset heat ranges, they increase or decrease by 20 degrees and are not quite what you would expect them to be -- I would like it better if you could increase or decrease by 10 degree increments, and if low went a little lower, say to 120 degrees. I am not sure that on my regular cook top I ever actually cooked at 350/360 degrees even though I thought I was. I did read in other reviews as to the sound of the fan -- not even as bad as indicated -- and the red "on" light remaining lit -- not a problem and you know you have your appliance plugged in -- I am glad that the light stays lit and you can tell the difference between it being plugged in to power and the unit actually being on -- it is not rocket science -- with the light being on I can remember that I need to unplug it, as anything electrical from a TV etc. can start a fire if left plugged in and you have a faulty plug you might not know you have. I unplug everything when I leave or just when I am not using it -- I have all my electrical items on surge protectors so it is easy to "disconnet" them by just shutting off the surge protector switch. (you might want to consider purchasing a meter to check the working condition of your electrical outlets and then you can replace a faulty outlet before it can cause a problem (fire) -- they are inexpensive, you do not need to be an electrician to check the outlets and the device just plugs into the outlet and lets you know if the outlet is working properly or not -- a great safety device that will save a house fire.) An induction cook top reguires pans that have a magnetic bottom on them, so you do need to use a magnet to see if it adheres to the bottom of your pans. I mostly use Calphalon pans and they are not magnetic, but I also use cast iron pans (which I actually prefer except for the weight, but now I have found they are making light weight cast iron pans) which are. Also, be sure to take a magnet with you when you shop for pans for your induction cook top. I found I did have a couple of stainless steel fry pans that were magnetic, but I have no sauce pans that are and will need to purchase a couple or invest in the special magnetic round (amazon sells this) to put on the cook top between the cook top and non-magnetic pans so that you can use them. At $34.99 it is pricy for what it is - but if you do not want to have to purchase new pans and yours are not magnetic you will need to invest in one. As always, I was very pleased with the order processing and handling and had my unit within three (3) days. I am a Prime Member, if you are not and you order from Amazon on a somewhat regular basis you might want to consider becoming a Prime Member, AND NO I am not an Amazon employee -- their program just has great benefits including the 2 day shipping. Anyway, you can not go wrong purchasing the Duxtop and I am going to not replace my cooktop, but am going to keep on using this one and will purchase an additional one and then go with a stand alone convection oven. I would not hesitate to recommend this unit to my friends, and have done so, that they purchase this unit. I will say, you do not want to purchase an induction cooktop, or any kind for that matter, that is rated below 1500-watts (regardless of what they give you free along with it, you will not be happy with its performance, plus you will have paid excessively high shipping and handling costs both ways and for that cost you could have purchased two of these -- I am sure you have seen the infomercials a well known company has running whereby they will send you two for the price of one -- they obviously know the worth of their unit and that you will be returning it and they will not refund the shipping and handling cost -- so think seriously about how what appears to be a good bargain but is not! I also want to add that I live full time in an RV and the Duxtop works beautifully and does not take up too much space -- I have it on top of my non-working unit, I just put a cutting board over the top of my stove and set it on that. Hope this helps if you are contemplating the purchase of one of these units.

I live in a father-in-law suite connected to our main house. I rate myself a decent chef, but no longer cook any extravagant meals just for myself, so I only need minimal cooking facilities. Zoning won't allow a second stove in the house (how stupid is that???), so I installed a combination of this cooktop, a Breville Smart Oven (the full-sized one, not the compact version), and a Kenmore TrueCookPlus 1.2 cu ft, 1200 watt microwave oven Model 6633. I highly recommend all three and find that between the three, I can cook anything I'll ever need. As long as you don't try operating all three at once, they can be run on a standard 20-amp kitchen circuit. Reviews I read prior to purchase stated that the DuxTop induction cooktop was much faster than either gas or a regular electric stove, but that it lacked fine temperature adjustments, and was noisy. I would have to agree with all three points, to a degree. The DuxTop cooks my morning bowl of oatmeal in about 1/2 the time it used to take on a regular electric stove. I've found similar results with other foods. The temperature control is via three selection methods: "Heating" (i.e., # of watts generated), "Temperature" (i.e., constant degrees F), and "Timed" (i.e., # of minutes). After about six months of use, I completely ignore the "Temperature" and "Timed" controls. Neither seems to have any particular advantage. The "Heating" (wattage) control ranges from "1" to "10", and defaults to "5" when you turn the unit on. I've found that my oatmeal doesn't particularly burn to the bottom of the pan regardless of whether I cook it at 5 or 10, as long as I turn it off when it begins to boil. I've also found that turning the unit down to 3 after the oatmeal begins to boil doesn't seem to have any effect. It continues to boil at the same vigorous rate. I have to turn it down to 2 or 1 to bring the oatmeal to a simmer. The only food for which this lack of fine control seems to be a problem is fried eggs. It's difficult not to somewhat blacken them on the bottom, even if you cook them at a 1-3 level. There doesn't seem to be any similar problem, however, with cooking omelettes. Strange, because they're both basically the same food. Bottom line.... If you're a gourmet chef, this probably isn't the unit for you, but if you're just an everyday basic cook, this unit should be perfectly adequate for you. As far as the noise goes, yes, it is relatively noisy compared to a regular stove, which makes no noise at all. It has a cooling fan that runs whenever the unit is on, plus a couple minutes after the unit is turned off. But on a scale of 1-10, I would rate the noise at about a 2-3. It's approximately equivalent to an over-the-range vent fan running on low. If you buy this unit, be aware that not all cookware will work on it. Induction cooking uses magnetic resonance to generate heat, so your cookware has to be magnetic on the bottom. I gave away a nice set of Revere cookware because the copper bottoms were non-magnetic. I almost didn't buy this unit because when I first looked for induction cookware, all I found were sets that cost $600-$1,000. However, trusty old cast iron fry pans work just fine, and cost less than $10 each. I also found some inexpensive sauce pans (1 & 3 qts) at Target. There are even some non-stick cooking sets available for under $100, if you feel that sort of thing is important. Just be sure to take a refrigerator magnet with you when you go shopping for pans. If the magnet doesn't stick to the bottom of the pan, don't buy it. You can buy an "induction disk" for $40-$100 on Amazon, which slides under a regular pan to make it work, but I haven't found any need for that. The only downside I've found with this unit is that I would prefer if there was a slight offset between the cooking surface and the control panel in front. A couple times, my 10-1/2" cast iron skillet has slid forward during cooking without my noticing it, and has slightly melted the back edge of the control panel. This doesn't affect the functionality, and I've learned to be watchful for it, but it was annoying when it first happened. The unit does have a nice safety feature so that if you remove the pan from the unit, it (the unit, not the pan) will start beeping and will shut itself off after thirty seconds. A good thing to have for an absent-minded old codger like me.

I swear by gas stoves. Wouldn't buy a house that didn't have gas. It was my ONLY show-stopper condition when we were house shopping. I was flexible on everything but that. I cooked A LOT. The only reason I bought an induction cooktop was because I wore out both sides of the inserts on my [brand name] gas cooktop (they rusted to bits from constant use) and since I wanted time before I decided what my replacement would be, I ordered one of these to tide us over. We had the grill insert, so with one "burner" and a double grill, I'd have time to think. I was shocked at how great the Duxtop induction cooktop was. I was a tough sell, but they won me over. Water (for pasta) came to boil faster than my gas stove ever did. Peanut oil, for frying chicken, was also ready faster than anything I'd ever experienced with gas, and it stayed hot (I burned the first batch!). It has also been marvelous for wok cooking, and that's what made me a total convert. I've had to learn how to cook with it, but that hasn't been too difficult, since the results have been worth it. The heat is so hot that I ruined a wok with a non-stick coating and had to go for the old-fashioned, steel kind instead. I like that! You'd think that would have turned me off of induction cooking, but just the reverse. Stir fry is SUPPOSED to be hot and quick (that's how you get cooked through veggies that maintain their color). I spent $25 on an all steel Wok at the cooking store with the initials W&S, and I've been making the best stir fry to ever come out of my kitchen. If for no other reason, getting one of these cooktops is worth it just for that (just don't use your non-stick coated wok with it--it WILL get too hot). Be sure to buy a wok with a flat bottom, and it has to be steel, of course, or the induction won't recognize it, and it won't turn on. I was enjoying all of this so much, I ordered a second Duxtop cooktop, exactly like the first one. The other thing that's been fun is cooking wherever I want in the kitchen (or where there is an outlet). There's a nice spot, right next to the sink, where there's great light in the kitchen. This is where it has been best to stir fry, near the sink (as I don't have a pot filler tap next to my stove), and having water close to a steel wok for quick rinsing between dishes is a good idea. No problem if I spill a bit, and it is close to where I've cut all the veggies. No walking back and forth to the stove. (Made me realize even more how badly laid out my kitchen is--as if my husband needed me to have more of a reminder of that!) All of this has made me rethink my stove replacement. Maybe I don't need to do anything other than buy a replacement drop-in for the exact same cooktop I already have, and continue using the Duxtop Cooktops, as I'm using them now. Maybe we should all rethink how we cook in our kitchens, eh? Some of us have multiple sinks and dishwashers now. Why not multiple cooktops, in different cooking zones? And no, I'm not a shill for Duxtop. It just makes sense to think about cooking zones in the same way we're thinking about other zones in our kitchens. This is not to say I'm a total convert to electric cooking. It still has its downsides, as always. I can't scramble eggs with it without burning them or overcooking (or anything that requires medium or subtle heat, or with copper bottom pans--which is unfortunate), but induction cooking does bring something to the party that ordinary electric cooking never had: Higher, quicker heat. Did I say quick? I mean IMMEDIATE! Electric cooking is always going to have the same problem of hot zones that it always had, and these are not going to solve that problem. With gas heat (especially with copper bottom pans) the heat spread is even, and spreads evenly up the sides of the pan, covering the bottom. With electric, the heat is going to be hotter where there is a coil. Induction improves on that a bit, because there are no coils, but there is still a cooking center. (I found that if I move the pan so that it doesn't have a chance to get too hot in any one place, I burn the food less.) All of this takes practice and experience. I'm sure that people who have more experience with electric cooking burn food on gas stoves, so it is what you are used to--so this isn't a magic bullet, but it is certainly better than the old-fashioned coils. But, as I said, the speed at which you can boil, or bring heat to other dishes is well worth the learning curve, where it wasn't worth it before. These cooktops have two methods of setting the temp: either a numeric setting of 1 to 10 or a kind of high/medium/low, but in a setting of 1 to 4 (I think, I never use that setting). I prefer the 1 to 10 setting (giving the greatest control). I set to 10 when I want to bring water to boil, but then quickly change the setting to about 3 to keep things boiling, and 2 to maintain a simmer (for things like sauces), or 1 to keep things warm. It's my belief that every house needs at least one of these. They're handy for parties (when you need an extra burner), for emergengies (if the gas stove breaks), they'll be great for the summer for boiling corn (take it outside and put near the grill), and there is no way to get this kind of high heat for stir fry or quick boiling without upgrading your gas pipe to 3/4". You don't have to be as crazy as me and buy two, but at these prices, it isn't as crazy as it sounds. Party, table cooking (for shish kabap or steak on "stone") will be great this summer too. I'd recommend these to anyone... and I'd recommend two. Just avoid buying the interface disks (the products sold so you can use pans other than steel). Those ARE a waste of time. They don't work (they get too hot, causing the cooktops to shut off). Spend your money on a few extra steel pans instead... because you can't have too many pans EVER. UPDATE 2/2012: I've had these a year now. I continue to use them, meaning they haven't ended up in the dead/bored appliance part of the pantry. Most of the time I keep one by the stove (that I still haven't fixed) and one by the sink. I'll move them around, as needed. I'm still not a very good electric-stove chef, but they continue to work, as advertised. If the food doesn't turn out properly, the fault is definitely with me. They were a saving grace during the Holidays: 3 burners were enough to get us through Thanksgiving and Christmas. The advice above, to allow the pan to warm up a bit (to setting 5) before blasting it (at setting 10) has prevented other non-stick pans from losing their non-stick coating, and having it flake off on the food. Not a good thing at all.

Wow! Finally the Technology Age has brought forth something truly efficient, useful, and even fun to use -- Inductive stove-top 'burners'. I really needed something like that. My old stove has been slowly dying, and now only one small burner was left alive, but it was only a matter of time before it too would die, and I would have to call in the landlord... who probably isn't aware that I added to my collection of kitty cats... I now have six, which is probably about five more than he would approve of. So when I heard about Inductive cookware, it intriqued me, and of course one can buy anything at Amazon. I read up at Wikipedia how Inductive cookware works. You need a magentic frying pan or Wok, or a flat iron or steel interface disk that will get hot which you can put your regular pans on. What happens with magnetic pots and pans is that the electric current from the Inductive Heater flows in ordinary magnetic fashion along the very surface of the pot or pan where resistance is significant enough to impede the current enough to create heat. all the heat is captured by the pot or pan and none lost to the surrounding air and pot handles and such. Very efficient! But with regular pots, the current goes deep into the metal of the pot and pan and there is so little resistance that there can be very little heat but a huge electronic load on the Inductive Heater, which tells it to flash an Error Message, I think "E0" which means you do not have the proper cookware. It turns out I did not have the proper cookware. Hmmmm, so it needs to be magnetic, but how does one know whether or not something is magnetic if one does not have a magnet, and I couldn't find a magnet readily anywhere, but honestly, most electric motors and every electronic speaker has a magnet, and so I went to my closet full of old computer junk and found one of those old speakers that used to come included with the old PC Towers. I got a big carpenter's claw hammer and put on protective goggles and tried smashing into that little plastic computer speaker thing to get to the speaker itself. I thought the thing would shatter, but sometimes plastic will surprise you. But I was able to finally beat the thing apart and extract the speaker and its Magnet. Yes, none of my pots or pans were magnetic. How could that be? Aluminum is more expensive than steel, or so I thought. Why in the Age of Cheap Crap has Steel and Iron been replaced by Aluminum? Or they must have discovered some Even Cheaper Metal... I'll have to re-check the Periodic Chart when I have a chance, for a new metalic element called "Crapium" or something. But, I had to go Shopping first. First K-Mart -- a million pots and pans, but my little Broken Speaker did not stick to anything. Oh, there was a set of three iron frying pans -- the largest was barely big enough for one pancake, and the other two were even smaller.... for what!? Toy frying pans for Barby's First Cook Set!? I live on a beautiful but Retail-Limited Island and so it was off to, Thank the Good Lord, Macy's, as long as you can afford it, They also had thousands of Mystery Metal pots and pans that left my poor little magnet completely insensitive, but finally found these nice glimmering silver colored stainless steel frying pans with clear covers that my magnet clunked onto. And large black colored woks. I got home and played with my dinner. The Inductive Cooker can be set for temperature and time... no more starting dinner to be alerted only by the smell of smoke and fire that one has left it 'on' too long. Honestly, in the Old Days one could not close a door on the Kitchen without inviting disaster. Now one can set a stew for a low temperature and a half an hour, and go off and do what one does and fetch dinner when one is ready for it. And it is efficient! the Island People had already taught me keep the Water Heater turned off all the time except for 6 or 7 minutes before one wants to take a shower... and that saved me 'Tons' of money on my electric bill. I can't wait to see how much my electric bill declines because I will only be cooking food now instead of super-heating the kitchen and burning half of my meals. Also, I should add that this Duxtop 1800 is very sturdy looking, with a large enough looking cooktop. It is intuitively easy to use. Honestly, I really do love it... and getting the necessary pots and pans was, well, not so much an inconvenience, as an opportunity for bonding with my new stovetop miracle thing, and improving my education in mettilurgy, electronic engineering and thermal dynamics, not to mention the fun I had in hammer-smashing some old computer junk...

I absolutely could not be happier with this cooktop. I set out to specifically purchase a different brand based on recommendations that I had read on several cooking sites. But as I compared features, specifications, prices, and the ergonomics of the design... the Duxtop appeared to be the better choice. My order arrived sooner than scheduled. Yea! I'm not a patient fellow, so it was test when I prepared that evening's meal. The one and only induction ready pan I accidentally own proved in the first dish that I would be delight with this new, to me, methodology. As soon as I mastered it! Electric ranges have been on my dirty list since leaving the country. (No gas to be had in the city here.) I was fed up with the lack of heat control and the delayed responses to adjustments. When one lady discussed induction as her favorite tool when commenting on her recipe cite, I liked the sound of it. Thus I began researching the method and perusing recommendations. Those all leaned towards two other brands; one being what I had read about on the lady's recipe page. Duxtop was not on the lists. Why? It looked to significantly be a better product than the two big-name brands. Almost a month now of cooking with it for at least two meals a day, and I could not be happier! I still have only that one induction pan, but I have lots of cast-iron that I love. [The cast-iron is ideal for this device because the heat goes into the food, not the pan, I am often done with a dish before the handle even gets warm.] This Duxtop cooks so well that I can, and do, frequently prepare two dishes per meal on it. The heat control is exactly what I desired. And, the food heats almost instantly. Because of this I'm finding it hard to keep up, as I was used to having time to do other things or just idle myself waiting on the electric range. Now I have to be on my game or things will be cooked before I'm ready to add the next ingredient! I have yet to even need to set to the highest temperature. The cooktop comes on at medium, and I find that I most often lower that to medium-low. Only when using the 5 and 6 quart pots or the 12" skillet (all cast-iron) have I needed to set it to medium high. The controls are simple, with a sensible layout, and properly located for ease of use. They are large enough for a man's fingers and the markings are easily legible to my old eyes. Clean up is a cinch, just a swipe with the dishrag. Done. One absolutely wonderful aspect of induction cooking is that the heat goes into the food... not the kitchen. No sweating over a hot range now. That also equates to less energy usage and I am sure to see that when the electric bills come. With the amount I cook, I expect to see a savings payback in less than a year! The Duxtop sits precisely over a small burner on the electric range, so I have not had to give up any precious countertop space, with the added advantage of being able to use the range hood fan to draw away the steam of cooking. If I can squeeze another purchase out of my Social Security, I won't need the range at all. A large board over that to hold two Duxtop cooktops will even provide me a net increase in work space. I have not once found any item to fault; this product has exceeded my expectations and thus a well earned 5 Stars! That was in July 2015, it is now October 2015. Did I say I could not be happier? Well I really do mean that! The heat of summer has passed, without overheating my kitchen with the big electric range that I hate. This Duxtop burner has cooked everything I've asked of it. And done so flawlessly. At this time, I don't know if I'd even go back to using a gas range. I've used timer and temperature setting features a lot, and love 'em. The highest (10) power has never been needed, and 90% of my cooking has been done in the 2-7 power ranges when not using the direct temperature control. I have added a couple of new induction compatible stainless steel pans to the one I accidentally had, but my cast-iron is still my usual go-to first cookware. I've just learned to slowly pre-heat them first for better performance. And the Duxtop is still faster than waiting for the range's coils to heat up! I did cover the electric range with a piece of counter-top. Although I only laid it there so as to be easily removable, I have yet to need the range. I now have two induction burners and more counter space. I'm in heaven! Now I have to admit, sadly, to finding one single thing to fault: The control panel is level with the cooking surface. I carelessly moved a 12" cast-iron skillet onto part of the control area and left a slightly melted semi-circlular mark across it. Shame on me! But, the Duxtop suffered my ill abuse without any ill effect in operation. Hint to Duxtop: slope the control panel to protect it from people like me Is 5 Stars all I can give this item? It deserves more!

Admittedly I am a gadget freak and a cook. Not a good combination when I was introduced to my friend's $3500 induction stove top in Australia. I had to have one, but, not at $3500. BTW, all this type of stuff is about double or more in Australia. I loved the stove top for many things while on my visit. What is Induction Cooking? It is a way of cooking by using a coil that produces magnetic field that upsets the molecules in a metal pot and generates heat in the process. The heat does not come from the burner surface like with gas and electric. It is generated in the bottom of the pan. Yes, a magnet must stick to it for induction to work with the pot. Apparently, the molecules get quite upset and move around and create heat. Might not be exactly the scientific explanation, but you get the idea. If you really must know exact details. [...] Why do I like it? What I really like is the control of temperature and time. Example: Artichokes. I fill the pan with one inch of water, add the the prepared and seasoned artichoke, set time for 60 minutes and the desired temperature and walk away. It is the control of the temperature and the fact it turns itself off that I like. That type of control is near impossible to find in gas or electric cook tops that we all have. It has a scale from 1 to 10 for heat intensity and a scale based on pre set temperatures. I baked a cherry pie in Australia [very hard to find in stores there] and the cherry mixture had to boil down some. I found that once boiling, a setting of 2 and 25 minutes was perfect. Since it is a smooth glass top, no nooks and crannies and is very, very easy to clean. It boils water faster than both electric and gas. It generates very little heat on the cooktop itself. The heat is generated in the bottom of the pan and transferred to whatever you have in the pot. I like this as a choice for cooking. Fast, efficient and controlled cooking time and temperature. I also like the price for this induction plate - $69.99 at Amazon. What don't I like? As with everything in life, there are tradeoffs. Induction is no different. You can't use just any pot. It has to be ferromagnetic as they say. Meaning, a magnet must stick to the bottom. Glass pots, Corning Ware and copper clad pans won't work. No, you don't have to buy a whole new set of pots, just look at what you have in your pan collection. I found a frypan, small pot, large pot and my heavy cast iron Grand'mas pot that work perfectly. Interestingly, the cooktop itself will let you know if it likes the pot or not but a magnet on your fridge will also tell you for sure. Summary. I bought one for myself, another as a gift for a relative who loves cooking and two more to make my own cook top for a tree house that I am building in Costa Rica. Yes, you could say I love this cook top. And, it is a real price performer. Highly recommended.

This Duxtop was my first foray into induction cooking and I was initially quite pleased with the unit; it does heat very quickly, is well-constructed and very reasonably priced. After using it for a couple of days I've changed opinion. It has two problems that make it unsuitable for many cooking tasks. 1) The temperature increments are way too coarse, 30 or 40 degrees such that you can't set your target temperature finely enough. For example, one of the first dishes I tried to make included a sauce which required simmering for 20 minutes but the Duxtop offered temp settings of only 180 and 210 degrees, neither of which appeared to allow for simmering (I'm at an altitude of about 5200 feet where water boils at about 202 degrees). A note on temperature control - one cannot expect the actual temperature to match the set temperature because the cooktop has no way to directly measure the temperature of the contents of the pan. The actual temperature achieved will differ from the set point based on the pan's materials and construction, the ambient (room) temperature and so forth. For example, a wide frying pan will have more surface area through which heat will be lost; pans with thin sidewalls will lose energy (heat) through the sides more rapidly, and so on. This has nothing to do with the Duxtop unit specifically; it's true of all cooking technologies that do not provide immersion temperature sensors, whether electric, gas or induction. Back to the sauce! First, I tried the 180 degree setting and found it was too low to produce a simmer. I then tried the 210 degree setting which initially looked good, producing a gentle simmer. A few minutes later I noticed that my sauce was boiling rapidly, not at all what I wanted (see item 2 below). I decided to try another brand. I contacted Amazon and explained the situation. I told them that I wanted to give the NuWave PIC Pro a try, but that I might want to keep the Duxtop and return the NuWave if it didn't perform better (because the NuWave is roughly twice the price of the Duxtop). As always Amazon was very accommodating, issuing an RMA for the Duxtop good for 30 days which allowed me plenty of time to test the units side-by-side. 2) Far worse than the temperature increment problem is the temperature regulation problem. Based on the experience I had trying to simmer my sauce, I decided to see what was happening with temperature control in the pan's contents. To perform this test, I used an immersion temperature probe with a remote readout. I filled the same pan I used for my sauce (a 10 inch stainless steel frying pan with a thick bottom and thin sidewalls) with about a half-inch of room-temperature oil. I positioned the probe so that it was not touching the bottom of the pan and was covered with about one quarter inch of oil. I set the Duxtop to 210 degrees and watched the temperature readout. Over the next several minutes I watched the oil temperature climb past the 210 degree set point until it reached 286 degrees! It then slowly decreased until it finally stabilized at 237 degrees. The oil spent several minutes over 270 degrees during this process and took about 20 minutes to stabilize. To summarize, the Duxtop overshot the selected temperature by a whopping 76 degrees and stabilized at 27 degrees above the set point. I could forgive (and compensate for) the latter, but not the former. For these reasons I can give the Duxtop no more than 1 star. When I've had time to evaluate the NuWave I'll post a review for it as well.

Amazing!! I never had a hotplate, or even used one before. Purchased this while our kitchen is gutted for a complete renovation. Needed to be able to cook food on something. ( can't barbecue everything- plus it gets hard in freezing weather) this little burner is simply amazing. I love how fast and how evenly it heats up. Temperature setting is only in Fahrenheit - kind of hard for most Canadians I think as I have to do the conversion math in my head to figure out what the temp settings are. It doesn't JUST tell in temp settings though, it also has a 1-7 setting option, like most ovens. After a few uses its easy to gauge heat and adjust accordingly. My family also loves this, now others want one to use as a spare burner when cooking big dinners. I will say that, especially on the higher settings, it has a bit of a high-pitched 'eeee' sound when you are close. I've looked into induction technology, and I believe that's just because of the magnetic reaction that causes this noise. Could also just be my hearing is oddly sensitive, my partner doesn't notice it. Either way, it doesn't detract from the performance. This heats up so efficiently. This wipes off so easily, cleaning it is a breeze. and you can easily store it sideways to save space. Fabulous purchase, and makes a big difference to be able to cook real food while not having a kitchen. Definitely glad I purchased this.

Es fácil de limpiar, muy fácil de usar

Definitely a great, solid product. Overall construction appears to be well made and thought out. Instruction manuals are adequate and clear. Heats water incredibly fast, I would never have expected 1500 watts to be able to heat a pot of water up that quickly. We've had no issues with pot detection. Issues that are annoying, but would not have affected purchasing decision: - it only heats up in the inner white ring, it does not apply heat in the outer ring. Somewhat deceptive. - noticeable fan noise - significant fan airflow - avoid having people seated directly behind this, the fan will blow air across their food and into their face - we only use the power function, and not the temperature function, but the Fahrenheit only setting is immensely annoying - with no option to switch to Celsius. If Duxtop takes their product seriously enough and wants to sell it internationally, they really should make Celsius available. It's the 21st freaking century, cooking food with freaking magnets, and you're sticking to outdated 18th century temperature scales. It's not even a huge engineering leap to add in a celsius calculation into your circuitry. It's pretty ridiculous. Anyways, that's enough of my ranting. Update May 22, 2015 The product is still working well. However I think I should have purchased the touch sensor version of this product instead (which is only $10 more, I think) . I accidentally shifted a hot pot which ended up resting on top of the button membranes, and it melted the protective plastic covering.. completely my fault. Pay the extra money for the touch sensor version.

No duró ni 30 minutos y se apagó. Ya no volvió a prender. Además, hace mucho ruido porque tiene un ventilador. Pésimo producto. Devolución sin problemas.

Hi. I received my Cook-top in four days, which was great. It arrived without issue and worked properly out of the box. The top is made of glass except for the control panel which is some sort of rigid plastic integrating the touch pad controls. The base is all plastic with four small rubber stops. The power cord is hefty to support the 1800 Watt rating. A serial-number label is stuck on the outside of the box that it came in, but I am unable to find its matching label on my Duxtop unit itself. There is no label on the exterior of the unit at all for that matter, and suspect that the label must be stuck somewhere on the interior of the unit. I purchased the Duxtop to use it mostly outside during the hottest summer days, to prevent unnecessary warming of my house. I will use it to boil water for corn, and other lengthy type cooking during the summer. My outdoor BBQ does not have any build in cook-top on its side tablets, so I plan to sit it on either side when I use it to cook. As other reviewers mentioned, I will also use it as a fifth indoor cook-top element if/when needed. I already owned a set of German made stainless steel pots (set of four), with thick sandwiched bottoms. I was happy to see my magnet stick to the bottom of these pots just fine. My magnet does NOT however stick to the sides of the same pots. I tried all four pots, ranging from 5.25 inches to 8.5 inches, and indeed they all work fine. Turning the Duxtop on without a pot, or using aluminium pots and pans displayed an error, as expected. I boiled water to test my Duxtop, and compared it to my 1.7L Oster 1500W electric kettle for the boil times. Here are all my observations: - Time to boil 1.7L room temperature water: Duxtop on Hi (10) power setting: 7 minutes vs. Oster: 6m 50 sec. - Turned on full power: Duxtop on Hi (10) power setting draws 14.10 Amps vs. Oster (no power settings) draws 12.33 Amps. - Turned off, but plugged in: Duxtop draws .31 Amp idle. That means it draws power even when sleeping. I will unplug it when not being used. - Duxtop on medium (5) power setting draws 8.66 Amp. - Duxtop on low (1) power setting draws between 0.33 Amp to 5.7 Amp (as it toggles itself on and off to maintain this low heat setting). - Duxtop on medium (320 degrees F.) temp setting draws 8.31 Amp. - Duxtop on high (460 degrees F.) temp setting draws 10.33 Amp. Duxtop glass-top does stay relatively cool after coking, with the only heat emanating from it after cooking being the heat transferred from the hot pot to the glass-top. My biggest surprise is that I did NOT notice any speed difference boiling water. From the reviews that I read, I expected a better boil time from the Duxtop (maybe my Oster got wind of what I was dong, and tried harder). Also, my Duxtop unit does NOT support Celsius units. There is a high pitched squeak almost like fingernails on a chalkboard, but even higher pitched, which occurs when starting a cooking session: When the high pitch tone does appear, it is only from the moment the Duxtop starts cooking. Then the high pitched tone changes tone slightly a couple of times (squeals), and dies down after ~10 seconds from the initial power-on. Once the high pitched tone goes away, it never comes back for the rest of the cooking session. Note that if I don't hear the high pitch tone from the moment that I power-on my Duxtop, then there is no high pitched tone during the cooking session: the high pitched tone starts from power-on, or not at all, and always goes away within a short period of time. I am guessing that it has something to do with the electronics driving the electro-magnetic field. As long as this appears to be normal behaviour, it's a non-issue for me. I have NOT been able to explain the logic of its intermittent characteristic. Reliability can only be determined with time and frequency of use. In summary, for the price, I think that this is an affordable, useful item, that will see most of its use outdoor, next to my BBQ, during the hot summer days. I took one STAR off for the "disappointment" that my hot water kettle boils water just as quickly, while using less power than my Duxtop (kettle rated at 1500W vs. Duxtop rated at 1800 Watt). I would not hesitate to by this product. I am satisfied with the delivery, build quality, functionality, finish, and initial performance. TZ.