Portable Induction Cooktop, Countertop Burner 1800W Silver 9600LS

Being unsure of transitioning to an induction cooktop in our kitchen remodel (still happening), I ordered this to test induction cooking. I read lots of reviews and blogs on portable induction cooktops, and I am so sold on this little appliance I took it with me on a recent road trip along with a Hexclad pot to use in hotels for my meals. I still have a perfectly functioning electric stove but I prefer to use this and it's a mainstay in my kitchen. The LCD sensor touch is responsive, intuitive and quick. The booklet manual and instructions were very thorough, as one goes through a learning curve going to induction from gas or electric. If you are patient at first and do your reading, the payoff is quicker cooking and easy clean-up. I've cooked fried foods, stir-fry, regular sauced foods, sauteed and simmered foods, as well as just reheated leftovers. I have found the response to increased or decreased temperatures IMMEDIATE. I love the KEEP WARM feature. The BOIL button will put you at power 10 and within a minute your water will be boiling. I've used the LOCK feature once; not a prime feature to me but it did work. Take advantage of the power levels/temperature conversion charts in the included book. If your recipe calls for say, 325*, the chart will tell you just where to set the power level. If your recipe says to use medium heat, just a glance to the chart will tell you where to set the power. In my experience the 5.0 power that is the default when you power on and hit MENU is the highest I've ever had to use. Induction is so efficient and quick that foods rarely need a higher power, even browning meat. It could be my Hexclad pans but I've also used just stainless steel pots/pans that are magnetized for induction. All it takes is a soapy dishrag to clean the cooktop. I give it a swipe, then a rinse swipe, and dry it with a dish towel. I've never had to scrub like I did on my smooth electric cooktop. Another thing I'll mention is that it hasn't been scratched like my old cooktop. I am gentle on my things, though, and after now fully three months of daily use, it still looks brand new. Keep the handy box with the handle it comes in. You'll want to take it with you like I did -- camping, traveling, to an event as an extra heat source. For the price point of this portable cooktop and the features it offers this purchase was one of the best I've made for the kitchen.

I owned a Tramontina induction hot plate for several years before it recently stopped working. It was excellent for searing meat especially steaks, and good for only a few other tasks because the temperature control was crude. This DUX unit, by comparison, is fantastic. What a great improvement! It seems all these less expensive induction hot plates, including this one, control cooking temperature by cycling the power on and off as opposed to controlling the induction coil current. Most of them offer a pan surface that alternates between too hot and too cold . This DUX unit has somehow overcome this problem by using much finer control of the duty cycle. The result is vastly improved temperature control and an induction hot plate that is useful for more than just boiling water or searing meat. The Dux is well designed and very nice looking. This is without any question a best buy. I got a "used" one in a box that had been opened at a nice discount. Could not tell it from a brand new one. Unless you need a 220V unit for use with much larger pots and pans, get this one. Remarkably it will control well all the way from blazing hot to warm at approx. 125 deg F. It has a useful timer that goes up to 10 hours and shuts the unit off when the time is up. This DUX unit is far more useful than competing induction hot plates because of its good temperature control, very wide range of settings and timer. It could be the heat source for a fine crockpot substitute. Of course, as with all of these less expensive induction hot plates, you will want to learn to control the temperature indirectly using the numeric settings that control the duty cycle. This one goes from 0.5 to 10 in 0.5 increments giving you a total of twenty settings. The Dux can be made to read out temperature directly but the reading will only be approximate, and may be quite inaccurate in some situations. This in no way affects the usefulness of the Dux however. If temperature is critical, use an "instant" read thermometer. One of the big surprises is that you can make Hollandaise sauce directly without a double boiler if you have the right utensil.. For example, the 12 cm Barazzoni belly shaped milk pot with heavy wire handle is perfect for this purpose. Its base is only 9 cm which is wide enough to let the DUX top know there is a pot on it, so it won't shut itself off, but small enough to fit mostly within the central circle of the Dux. To make a one egg yolk Hollandaise, for example -- something not easy to do directly on a gas or electric range without using a double boiler-- put one cold egg yolk and 4-5 Tbs of cold butter in chunks into the pot all at the same time! The butter can even be frozen! Put the pot dead center on the Duxtop and set it to a low setting "1". You can tinker with the heat a little by moving the pot slightly off center and then back to center as needed, or lifting it, something you can't do with most competing units without having to reset the controls. Whisk until the butter is incorporated and then season the sauce in the usual way. This goes very fast, about a minute or two. This is the easiest anyone is ever going to make a perfect hollandaise sauce. Since reviewing this duxtop, I had a chance to use the beautifully sleek induction cooktop sold by IKEA. The IKEA unit is about half the price, however it lacks fine control of cooking temperature (10 settings versus 20 available on the Duxtop Model 96xx) resulting in significantly more coarse temperature control and a very noticeable cycling between on and off. Furthermore the IKEA unit, as do most other brands, shuts of quickly if the cooking utensil is lifted from the surface and stays off until manually reset, whereas the Duxtop, while it also shuts off to protect the unit, will restart without changing its settings when the cookware is placed back in contact with the surface within a minute or less. Quite often one needs to lift a pan to flip its contents, or for even finer heat control. Having used this Duxtop for a while now, I can't say enough good things about it, it is truly a remarkably well designed and extremely functional induction hot plate for home use.. I noticed another review mentioned that they like another brand of induction hotplate better because it boiled water, by their test, 20 seconds faster than the Duxtop. I need not point out how absurd this is. Twenty seconds difference over 4 minutes will result from small differences in the amount of water or the precise positioning of the pan. There is no statistical difference between the time to boil water between these two hot plates. You'd have to repeat this test many times under careful control to have any chance of detecting any real difference in the time to boil water. Incidentally, none of these 1800 watt induction hot plates will boil substantial amounts of water significantly faster than many conventional, natural gas stoves. That's not where an induction cooktop has an edge over a good gas range. The Duxtop is better at controlling both time and temperature than a gas stove and it both heats and cools the surface of a pan far more rapidly. All induction cooktops, even the lousy ones, will get a pan surface blazing hot very fast on their top setting and are superior for searing meat, but do this outdoors unless you have efficient kitchen stove ventilation, because there is going to be smoke, and lots of it. The only place where the top setting should ever be needed is in bringing water to a boil quickly. The high heat of vaporization of water gives some protection to the cooking unit. If you want to shorten the life of the induction hotplate, use it at the top setting (10) on a dry pan for extended periods! In searing meat a setting above 8 is not needed. This is undoubtedly why when one selects the boil function on the Duxtop it automatically sets the power level to 10 and automatically sets the timer to 10 minutes; yet another wise protective feature of the Duxtop that competing units do not have. Another big advantage induction cooktops have over any range with an open flame is that a paper towel can safely substitute as a pan lid to trap splatters of moisture and fat while letting steam escape. This arrangement can be used in combination with a lid, which will trap both splatters and steam. Many meats nowadays come pumped full of salt solutions,e.g., most bacon brands. These meats, when fried in an open pan, will create a mess of fat spatters. If a lid is used, steamed rather than browned meat results. Induction cooking solves these problems. Bacon, for example, is as easily prepared, and without creating a mess, on the Duxtop as it is in a microwave by substituting a paper towel for a pan lid. Nothing browns meat faster or more conveniently than an induction cooktop, and there is no mess to clean up!. All in all this is a remarkably good induction hot plate, and is perhaps the first inexpensive induction hot plate for home use to give highly satisfactory temperature control over a very wide range. It brings an inexpensive, portable home unit very close to the control one previously had to pay far more to achieve. In this sense, this appears to be an appliance that breaks new ground that all other home-use induction hotplates will be forced to emulate. We can think of the Duxtop as bringing to the serious home cook what was previously available only in professional or high-end home kitchens. Like the iconic Kitchenaid Mixer that brought professional orbital mixing action to home cooks, this 96xx series of Duxtops appears to me to be the first inexpensive induction cooktop to give professional quality induction temperature control. The only difference you are likely to experience between this unit and one costing far more is the size of the pans and the volume of liquids that it can handle. In most cases this duxtop unit will be sufficient for cooking four to six servings using most standard sized pots and pans. You can successfully use somewhat larger pans up to the width of the unit if you use a lower power setting and allow more time for conduction to even out the pan surface temperature. The only possible improvement I would like to see would be one still lower power setting of say 0.25. That could be even more useful for fermentations such as making of creme fraiche in a bain marie. The present model goes down to a still amazing and very useful 0.5. Yes, you can melt chocolate at the 0.5 lowest setting, but keep your eye on it and stir. After using this thing daily for a few months, I am still amazed at what it can do and how well it does it! edit 2020: After daily use for 9 months haven't changed my mind. A beautifully engineered product. Will be the standard against which all competitors must compete. And the price remains amazingly low for this kind of quality and function. One of the best products for the money I have ever purchased. edit sept. 2020: Oh my goodness, is this thing ever great! Now I hardly ever use my otherwise great Bosch range's gas cook top. For those in the Southern part of the U.S. that make gumbo regularly, this duxtop is a fantastic roux maker because of its great temperature control. It will make it possible for even an amateur chef to achieve an almost black roux without burning it. Look up Chef Paul Prudhomme's method in his cookbook. Use an enameled, cast iron, dutch oven. Edit: After 19 Months of daily use, still perfect in every way. Edit: I continue to be impressed with the spectacular engineering that went into this product. I use it daily, seldom using my Bosch gas stove top. Beware of imposters that look similar but do not offer the all-important 20 levels of heat control, a 10-hour timer and also permit a pan to be lifted from the surface with the unit operating without having to reset the controls (very useful feature!). I have learned that the Duxtop has a number of circuit and heat protection features that are only evident after much use. What a great induction cooktop this is! Edit Mar 2023: Approaching four years now of daily use. Still functions like brand new and looks almost brand new. Edit Mar 2026: Well it finally happened. After six years plus and three meals a day, my wonderful DuxTop has developed a malfunction. My cost comes to ~ $16/year. I am ordering a replacement of course. I can't think of anything I ever purchased that has has proved to be a better buy than this marvelous DuxTop induction hot plate. I'd give it ten stars if I could.

Why did you pick this product vs others?: Let me start by saying I RARELY write a review. But after using this for 5 months, I felt compelled. In brief, all I have to say about this product is "Why did I wait so long to get one???" I love cooking - it is my happy place that takes me away from stresses of work (Bonus: you end up with good stuff to eat in the end). My husband and I have a wonderful gas stove but I was curious about the induction method. After doing some investigation, we were both left breathless at the expense of buying an induction stove/oven unit that would fit the space we have. We weren't willing to spend that kind of money, especially if we really didn't yet have experience working with induction. So I did more homework and learned about Duxtop. Seemed like a bargain and we could test out the technology. A bargain doesn't begin to explain what you get for your money. This unit is AWESOME. I use it far more often than I do my gas stove. It is efficient, works exactly as advertised, the learning curve is immediate. It has a sleek design that looks great, doesn't take up a lot of space, and it works with my cookware. Boiling time is lightning fast, control over cooking speeds is fantastic (there is a lot of control with gas and I was worried about this - turns out that this is nothing to worry about), and gradation of cooking power works well for my purposes. Others have cited that the fan noise is bothersome; there is fan noise but it's not terrible and certainly not a deal-breaker. The cooktop cools very quickly and clean up is easy. After each use, I marvel at how it looks sort of "brand new, out of the box" clean after a simple wipe. My husband and I are still contemplating replacing our gas unit with a full induction unit but that thought is way on the back burner now (see what I did there?) since this inexpensive burner is a staple in our kitchen now. Best of both worlds? I know, I know....gas isn't good for you. But we're using it so less frequently than before ('cept for baking). Bottom line for me: ONE OF THE BEST PURCHASES EVER.

We purchased the Duxtop induction hot plate to use for about 5 weeks while our kitchen renovation was underway. The kitchen is done and we still use it! The Duxtop induction hot plate was our first foray into induction cooking. We were so impressed with having more accurate temperature control and at how much faster water boils. My husband uses it to fry his ground turkey and chicken sausage saying it works better than the electric range. I use it when I need to boil water for pasta or to cook rice. I took off one star because after only 5 weeks of light use, the cooling fan went on the fritz. I contacted the manufacturer through Amazon and they were very responsive to my issue. As requested, I sent a photo of the cord cut and the information sticker on the underside of the device. A replacement hot plate arrived two days later. Our hope is that the replacement will last for a long time with careful usage 2-3 times a week. In fact, I bought this model based on another review which said they used theirs daily for years. I hope the replacement will do just that! If not, I will update the review. Overall, we are very impressed with the quality, value, practical size and other aspects of durability. We enjoy faster, more efficient cooking of several of our food staples. The customer service was excellent at resolving our cooling fan issue. I would encourage anyone who experiences a problem to use the link under your orders to contact the manufacturer if your 30 day Amazon return window has expired. Because of our positive experience with induction cooking, we are considering purchasing a full size induction range for the kitchen in a new house we are building. 👍🏼

I was introduced to this when I was house sitting. They have one. I used it instead of using the stove. They don’t have a kettle. This heats up quickly, was able to make my pour over coffee with a couple of minutes!

I’ll admit I’m a sucker for kitchen gadgets and small appliances. But it must have been a well-placed ad that got to me late one evening, when, within the space of half an hour, I went from never having heard of a standalone induction hub to having one in my cart to be delivered the next morning. That order went in a week ago today. In that time, I have used my gas cook top only for conducting comparison tests to see how much time, if any, the induction would save me over the gas. My kitchen is not a certified laboratory, but the results were pretty much as expected, with one surprise. I used 5 different pans for testing. All All-Clad and Tramontina vessels are tri-ply. For the first test I boiled 2 cups of water in the following pans with these results: 5” All-Clad saucepan: Induction (I): 3 minutes; Gas (G): 6.75 minutes NOTE: Part of the difference is no doubt due to having to use the smallest burner on the gas stove for this small pan. All-Clad saucepan: I: 3 minutes; G: 5.25 minutes All-Clad Dutch oven size: I: 3 minutes; G: 4 minutes Le Creuset 2-1/4 quart saucier pan: I: 3.2 minutes; G 4.5 minutes For the second test, I boiled 5 quarts of water in one pot: Tramontina pasta pot: I: 22 minutes; G: 22.5 minutes WHOA. That last one was a surprise and disappointing one at that. I repeated it somewhat in the All-Clad Dutch oven with 4 quarts of water, and the results were similarly similar. Is the hob working right? Has anybody else had the same results? Still, if it is working right, it’s not a deal killer. I’m used to planning for water to take this long to boil, and I’d much rather be doing it on a heating source that is not polluting my household with deadly gasses for that much time. In addition to the boiling-water tests, I cooked vegetarian chili in the Dutch oven (see photo), made oat-milk chocolate pudding in the Le Creuset, fried eggs in a black steel /carbon steel frying pan, warmed up left overs, heated soup for lunches; and I was happy with all results. As to usability, I was concerned that the interface might be tricky, but I picked it up quickly. Not bad for a seriously senior senior citizen. The pan does have a tendency to slide if you're stirring vigorously. My handles and lids did not get hot; however, so can can quickly keep a pot from getting too far away without burning myself to stop it. I like its look and the design with a controls at a slant. As a shorty, every little detail like that is helpful. It is lightweight, but a bit bulky. I definitely read the size specs before buying it but was probably hoping it wouldn’t really be that big. As a compulsive wiper-upper I found myself accidentally changing settings whenever I automatically swiped whatever I had managed to splatter on it. At least things it cleans up easily, unlike that gas monster. My biggest concern is that when I plug it in, the electricity arcs. What does that mean? Something wrong with my wiring, the unit, nothing to worry about it? I’d like to store it on its side but haven’t found any documentation about that yet. And, finally, regarding the noise it makes. The fan seems a bit loud for such a small device, but it is waaaay less noisy than the exhaust fan above my cooktop that seems to just send the stinky gas fumes to a vent above the microwave and shoot it back into the room. I have only heard the other noise, kind of a hissing noise, a few times. It hasn't been very loud. If I move the pan a little bit, sometimes it goes away. I consider myself pretty sensitive to sounds, and it hasn't bothered me. Fortunately, my floor plan is pretty open. If I was in a closed off kitchen where noise had no place to go, it might be more of a problem. I have a modest-sized kitchen that has no vacant countertop space begging to be filled. If I add something, it most likely means, something else has got to be relocated. For that to happen I have must have a great need or desire for the new product. This is undoubtedly worth it. It saves time in most cases, doesn’t harm the atmosphere, and it takes the pressure off replacing the old gas beast and paying for new wiring to get a new stove. If I had a tad-bit more space, I’d probably get the double-burner version. As it is, I’ll keep using this and add another single burner if I want to later.

First let me point out that induction cooktops from different manufacturers ALL heat at different rates so please stop saying dumb things like: "My other (insert other brand here) induction cooktop doesn't burn my (whatever) on 50% power setting but this brand does so that means this one isn't as good." That is actually ass-backwards because the more powerful one is better, you just have to figure out the correct power level for whatever you're cooking with your specific pots/pans. The reason no induction cooktop has (or should have) a temp readout is because the temp will NOT be constant with different size/shape pots/pans therefore a temp readout is useless since a small saucepan will appear to get hot faster than an 8qt stock pot and the actual temp could vary by more than 100 degrees on the same power setting. The only way for a temp gauge to be accurate is for the induction cooktop to have a thermal probe INSIDE the pot/pan and it would also need the programming to adjust the cooktop based on the thermal probe's temp reading to keep it as close to the selected temp as possible. A sous vide machine such as the popular Anova does exactly this and can regulate the waterbath temp to stay within 1/10th of 1 degree of the desired temp setting. WIthout the thermal probe inside the pot/pan a temp gauge is pointless as it's literally just guessing the temp which obviously isn't accurate at all. Once you understand how the power levels work and understand that "power level" has nothing to do with "temperature measurement", you can use trial and error to figure out which power settings work best for each thing you cook with your particular cookware. The Duxtop 9600LS's designer was pretty smart in that he made power levels from 0.5 through 5.5 to be 80W intervals for finer heating adjustment, and power levels 5.5 to 10.0 to be 100W intervals since most of the finer adjusting is only needed at the lower power settings. Any setting above 6.0 is usually just for maintaining a boil or bringing your pan up to heat as fast as possible so fine adjustments are not critical for the higher settings. Most other brands have fewer intervals, or pulse the power on and off at longer intervals which causes more burning becuase they may pulse 800W power for 10 seconds then turn off for 10 seconds to maintain the equivalent of power setting "3.0" but that 10sec blast of 800W power is long enough to burn delicate foods like cream/sauces/eggs/fish/etc. This unit has finer power interval adjustments and also has shoter power pulses than most other brands so setting 3.0 will use 500W power and pulse on for something like only 6 seconds and off for 3 seconds. Both methods keep the food at about the same temp overall, but the heat fluctuation is much greater with other brands compared to this Duxtop 9600LS which tries to keep the temp fluctuation to a minimum to avoid burning delicate foods. These are features that almost no one ever thinks of, and they aren't even listed in the description of any induction cooktop but they are CRITICAL to the proper cooking of a lot of different dishes! I've used the (discontinued) model from YouTube's Binging With Babish, the NuWave 1300W 2016 model, and NuWave 1800W Platinum 2017 model, and this is easily the best of all of them. The only better one I've used was a popular commercial $800 model used in restaurants that I can't remember the manufactuer's name of. It was definitely the best but I can't justify spending 8x the price of this one just for my home cooking...unless I was rich. That's why I bought 2 of these to put next to my 4-burner gas stove which allows me to cook multi-course meals all at the same time MasterChef style!

I purchased this cooktop because it got the highest recommendation from New York Time's Wirecutter, which has been testing induction cooktops for years, and because it seemed like a good way to dip my toe into the induction cooking pool for not a lot of money. It also provided a quick and easy way to reduce the use of my gas stove. Cooking with gas can have a detrimental effect on indoor air quality and indeed personal health, something most of us have not taken as seriously as we should. And as the electricity grid becomes increasingly powered by renewables like wind and solar, phasing out all use of fossil fuels in favor of electric appliances will become increasingly desirable. Thus I wanted to get a glimpse of what my cooking future might look like a few years from now, given that I've long believed that gas provides the best cooking experience. It's interesting how admirable qualities in an appliance can be swamped by irritations -- something every product designer should take seriously. For me the biggest irritation by far is that the unit beeps continuously whenever it's turned on but without an appropriate (ie., ferrous) pot or skillet positioned on the cooktop. The beep is not loud, but it is insistent, and few things irritate me more than being nagged by my machines, especially when it's so needless. (I turn off the sound on my microwave for this very reason. I'll remove my food when I FEEL LIKE IT, thank you very much.) And having become sensitized, I have an increasingly negative reaction every time the beeping happens. That's not the kind of relationship you want with your cooktop. Perhaps I should get some counseling. The nagging happens every morning when I make my coffee. I heat my water kettle on the cooktop, and remove the kettle to slowly pour hot water over my ground coffee. The cooktop starts its hissy-fit the instant the kettle is removed. No pot! It beeps. And beeps. And beeps. Oh, the horror of not having a pot in place. The idea for me is to pour some hot water over the grounds, then return the kettle to the cooktop while the coffee drips, then come back to pour some more water, and so forth. But during the pouring the cooktop is having its mini-nervous breakdown about the missing pot. There's a palpably emotional insistence in both of us, the cooktop and me, to HURRY with the pouring and get that kettle pack onto the thing, to make the thing stop beeping. This is all so unnecessary. Part of the rationale for beeping might be to remind the novice user of what kind of cookware will and will not work. Glass cookware, for example, won't work. Non-magnetic stainless won't work either. Cookware to which a magnet will stick does work. The cooktop detects whether induction-capable cookware is in position, and notifies the user when it is not. On the LCD display, for example, which flashes Pot! when one is missing. The novice will soon learn what cookware is compatible with his unit. Even without the beeping, a good clue about incompatible cookware is that the cookware does not get hot. The blinking display is another reasonable clue. The incessant beeping is not. Once the user has figured out what cookware does and doesn't work, the beeping and even the flashing display serves no useful purpose, other than to tell the user what he can plainly see for himself by glancing at the cooktop and noticing the absence of a pot. No pot? I know, you idiot machine, I'm holding that pot RIGHT NOW while I make my coffee. It's important to understand that the absence of a pot poses no safety issues whatsoever. The cooktop itself does not get hot in any case, because induction only produces heat IN THE METAL STRUCTURE OF THE PAN, not on the surface of the cooktop. And anyway, the cooktop won't energize the induction mechanism without an appropriate pot being in place, so literally nothing is going on in the absence of a pot. Everything is cool, literally and metaphorically. In that respect an induction stove is safer than either gas or conventional electric. Did I mention that I very much dislike gratuitous beeping? But to be clear, a discreet for the purpose of auditory feedback during the operation of the controls, such as when adjusting the cooking level, is fine. What else? Well, the actual active induction zone seems smaller than I thought it would be. It appears to be about 6 inches in diameter. You can readily see this by placing an inch or so of water in a large diameter skillet and bringing it to a boil. A tight circle of boiling water develops about 6 inches across in the center of the pan, with not much happening outside that circle. If all you're doing is boiling a liquid, such as when I make my coffee, this is not a problem, because convective forces keep the liquid mixed and at a uniform temperature. But it might be a problem for other kinds of cooking. The effect is interesting to observe. While I certainly didn't expect uniform edge-to-edge heating on a 12-inch skillet, this smallish induction zone came as a bit of a surprise. And it demonstrates how tightly concentrated is the induced energy, so much so that it can somewhat overwhelm the ability of even a high quality skillet to evenly distribute the heat outside that induction zone. By contrast, a gas burner has a flame that spreads out over the entire bottom of the pan and can even go up the sides, which results in a larger area of uniformity for more even heat across the entire pan. For that reason the gas burner will almost certainly cook more evenly, even though the induction element is more energy efficient because all the energy used to produce heat is induced in the pan itself. A couple of further comments on this. First, this is a PORTABLE cooktop. I have no experience with the capabilities of built-in induction cooktops. They might do a much better job of handling a variety of pan sizes. Something to investigate. And it might be argued that a portable cooktop is really only intended to be used with smaller pans anyway. All that said, it seems to me that a somewhat larger induction zone -- say, 8 inches -- would be a big improvement, and would be more suited to most of the cookware I use. Another thing that surprised me a little is that energy output (ie, heat control) is produced by pulsing the induction element. One thing that's said about induction stoves is that the temperature change is instantaneous, similar to gas. And it is. Maybe even more so, since with gas the heat must be conducted from outside the pan. But the heating output of this cooktop is controlled by in effect turning the induction element on and off over appropriate intervals to maintain the desired temperature or heat level. You can hear that happening when you're boiling water at reduced power: The boiling sound starts and stops, starts and stops, starts and stops. I would have thought that the induction element would run continuously, with its power output continuously adjusted according to the desired cooking temperature. This isn't necessarily a criticism. At least, I don't think so. And speaking of sound, this unit is somewhat noisy. That's because it has an internal fan to cool its own electronics while it's running, and presumably also to remove the small amount of heat that is conducted into the cooktop from the bottom of a hot pan. The NYT review warns of this, and also points out that the sound level from the cooktop is no louder than running a kitchen exhaust fan -- which you really should be doing if you're cooking with gas. All this reads like a list of negatives, although I really didn't set out to write a scathing critique. Better maybe to call this product a collection of mostly reasonable tradeoffs, except for the gratuitous beeping, which is an outright design flaw. The build quality certainly seems good. It's really easy to wipe clean. The unit is compact enough to not take up an inordinate amount of counter space, and is easy enough to relocate or put away when it does. It makes it easy to augment your current cooking setup. It's priced low enough to make for a low-risk purchase, and if you find you like the product you might view it as a bargain. It does draw a lot of power, which is a consideration given that it plugs into a standard wall outlet. That means there really oughtn't be too much else on the same electrical circuit while the cooktop is operating. Otherwise you'll find yourself blowing breakers. This unit will use all the capacity of a 15 amp circuit, and three fourths the capacity of a 20 amp circuit. So, then. Do I wish a few things were different? Yeah. Would I buy it again? I think so. Would my rating be higher than 3 stars without the stupid beeping? Absolutely.

This is a great unit for quick and portable cooking needs. I use a 10" cast iron frying pan with it 95% of the time and it heats up and works very well. The heat control is amazing and works as designed. I never have to worry about overheating, it maintains the perfect temperature once the cast iron is heated (takes about 8-10 mins). As a result, my eggs turn out perfectly and the exact same way every time without drying them out or having them stick. It works very well with pots as well. The quick boil and other features are handy. Again, very simple to use. It's also very easy to clean the top and it's nice and light weight for easy storage. Overall, after a few months or almost daily use, I have no complaints. It's a little pricier then the other Duxtop models, but having more heat control is worth it I think, depending on your cooking needs.

Busque en diversas tiendas en México (nunca había tenido una parrilla de inducción). Me decidí comprarla por las reseñas de los otros clientes. Deseaba una parrilla de inducción porque acabo de poner paneles solares en casa. Es fácil de utilizar, me gusta que al cambiar los niveles rápido calienta o disminuye el calor. Tenemos varios meses usándola en casa. Muy rápido calienta en comparación de la estufa y produce menos calor en la casa (útil en los meses de verano). La recomiendo ampliamente. Lo único que no sé es la duración de vida útil de la parrilla, ojala sea mucho tiempo el que funcione.

This is my second induction cooktop and I have used at least 5 brands of induction cooktops. The first one is over 10 years old and still works fine, but needed another. This unit has some real important features: - fan stays on after cooktop turned off - important for long life and to cool cook surface - 20 heat settings - a big deal if you like to cook - thicker electrical cable - thinner cords melt with heavy use at high temperature settings Some of the reviews of this product spoke negatively of the fan in the unit. Compared to other units I've used, this product is quieter and uses the fan more effectively. There's no economical way of getting around a fan in an induction cooktop. Compared to other induction cooktops, this one is just as fast at boiling water and has the same heat pattern. One improvement that would make the product easier to clean is to have a single surface for the cooking surface and the control area. The seam between these two surfaces on this unit will require additional attention for cleaning. This would not stop me from buying another unit, but the change would make it better. There is a good manual. It would be even better if it supported additional languages other than English or at least provided links to a website that offers manuals in different languages. Have only used for a few days, but appears to be a quality product of good value. Time will tell. Update: Have used this everyday since purchase and one thing to be careful of is how easy it is to put the unit in boil mode (highest power for 10 minutes). The buttons on the touch panel can accidentally be activated when moving a hand or arm over the panel.

Muy bueno. Mas fierte que los otros.. Yo compraria dos

Funciona muy bien, para hervir agua para la pasta es mucho más rápido que le estufa de gas. El único inconveniente es que a veces emite un chillido muy agudo casi insoportable, lo bueno es que es intermitente y se quita después de un rato. En resumen , es una gran opción para complementar la estufa de gas.