Duxtop Portable Induction Cooktop, Countertop Burner 1800W Black 9610LS

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.

This is the first induction cooktop I've ever used so I can't make any comparisons. Also, I've only had it a few days and I'm still learning the best power and temperature settings for various foods. It's by far the best kitchen appliance I own. I'm shocked at what a difference it makes. Boiling water at a high setting is amazingly fast. Setting the temperature to fry or saute, means the temperature stays consistent and you don't constantly have to make adjustments. I'm looking forward to setting a low temperature and using it as a slow cooker. I have an electric rice cooker, but probably won't need to use it anymore. The surface cools down quickly and is easy to clean. I place parchment paper on the surface to prevent scratching (Whirlpool and build.com say this is OK) . I find it easy to clean. I covered my electric glass cook top with a silicone stove cover and placed the induction cooktop on top. I only had to purchase one new nonstick frying pan because the rest of my cookware is cast iron or stainless steel. This is an amazing upgrade from cooking on an electric stove. With my limited experience, I think the two best features are (1) how quickly it heats and cools and (2) the ability to set a temperature so you don't have to keep adjusting up and down. This is a clear winner. I received 23% discount at the time of purchase. If it's listed at full price, you might want to hold off and wait for a discount. However, I think it's worth it at a discounted or full price.

We got this induction burner to try out induction cooking and see if it could be a viable replacement for our propane gas stovetop. We had been seeing a lot of news articles about propane and natural gas leaking cancer-causing chemicals into the house, and we wanted to transition away from using propane anyway because our tank needed to be replaced. The burner is very easy to use, and the instructions were excellent at helping us learn how to cook with induction. My favorite aspect is that the heat level can be selected using specific numbers. When we later looked for built-in induction cooktops, we found that many of them lacked this wonderful feature, so we decided to just continue using this portable cooktop instead of installing one, and bought a second portable induction cooktop from this same brand, which we also love. There are a few downsides which were not enough of a big deal to us to outweigh the benefits: As other reviews mention, there is a high-pitched humming noise when the unit is heating up. Some of our family members, particularly children, were greatly bothered by this in the beginning, while adults who don't hear as well noticed it but weren't bothered by it much. The noise pitch and volume seems to vary depending on the type of cookware used--generally, more ferrous materials such as cast iron seem to make less noise, and nonstick pans that just have a layer of metallic surface on the bottom made the most noise. We found it's much more usable with a silicone mat--otherwise the pan can easily slide around on the cooktop, particularly when you're boiling water and it splashes over the sides. There is a slight learning curve to cooking with induction, but as a pretty functional family "cook" who makes just simple dishes, I found it very intuitive. Much of the challenge was that I decided to also learn how to cook with cast iron at the same time, and that also has its own learning curve, which I found to be steeper than cooking with induction. Many people we've shared our positive induction experience with are incredulous that we were okay with buying all new cookware, but we used this as an opportunity to clear out a lot of the cookware clutter from our kitchen. We found we really only ever used a few pans anyway, and we were happy to have an excuse to replace our cookware that had scratches in the nonstick coating, which likely wasn't good for us to keep using anyway. I would highly recommend this induction burner to anyone looking to try out cooking with induction, relatively inexpensively. We've had it for a year, using it several times a week usually, and it has always performed consistently well.

I gave this a 4 even though it didn't work for my application and it did not have features that I saw as important. But on a price vs performance basis it's a 4. I wanted to try induction cooking so I bought this plus a new induction capable pan and an infrared thermometer. I also have a plug that lets me measure the current the device is drawing. 1) the docs say it delivers 1880 watts. But it draws just under 12 amps at full power. 12 amps times 120 volts is 1440 watts. Unless the laws of physics are different when it is used it cannot deliver more power than it draws. And that doesn't even account for normal inefficiencies and losses. 2) Despite that, it heats fast. I filled the pot with 2 cups of water and brought it to a boil. 4.5 mins. I refilled the pot and brought it to a boil, 4.4 minutes. essentially the same. Very satisfactory. 3) I tried heating the new pan to see how evenly it heated and weather or not it overshot the target temperature. I set the target to 260 degrees and it overshot to 320. But the IR thermometer showed that there was only +/- 20 degree temp difference over the surface of the pot. 4) I then tried my trusty, ancient cast iron frying pan. It overshot by 200 degrees!!! the pan was smoking. plus it didn't heat evenly. The temp differences were over 100F across the pot. I finally figured out why. The shiny new stainless steel pan has a much higher effective radiance than my crusty, well worn, well covered iron pan and the unit has no way of adjusting for effective radiance. According to the manual of my thermometer my iron pan has about 1/5 the radiance of that shiny new pan, so the sensor of the unit could not accurately measure the temperature, not even close to accurate. +++ a necessary feature for my use would be a way to allow the unit to compensate for the reduced radiance. Maybe higher priced units have this??? 5 - Another feature I would need is the ability to adjust the power at the same time I set a target temperature. This unit lets you set the power or set the target temperature. But if you set the target temperature it uses maximum power until it detects that the target has been reached. I would like to be able to set a target temperature and still control how fast it heats, i.e. set both the target temp and the power. 6 - Lastly there is no way to remember a setting. If you change between power and target temperature it always goes back to the defaults. If this cooktop had the features I mentioned above I would want to be able to store settings and recall them. It would take a while to figure out what a correct setting was for any pot or recipe and I wouldn't want to have to figure it out over and over again. 7 - the last thing is the uneven heating of the cast iron pot. I believe this was caused by the unevenness of the pan itself. It's not perfectly flat so it does not have the same contact across the pot, resulting in a different distance between the pot and the source of the energy. I strongly suspect this is why it didn't heat evenly. 8 - and the last, last thing. Induction cooktops don't heat the sides of the pan. Not important in many recipes but sometimes you need to have the side of the pan at the same temperature as the bottom. Easy to do on a gas stove, impossible on an induction stove. Not fault to the unit though, physics is physics. Still, problems aside, I think this is a good unit for the money. It does heat fast. It uses less energy than either a gas or a radiant electric stove. It's just not right for me.

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!

What do you do if you live in a pre-war NYC apt with outdated electrical wiring and you want to move away from using your gas stove because of all the toxic fumes it generates? Do you consider the new Charlie induction stove, priced at $6k? Do you consider doing takeout from now on, priced at, well, more than $6k? No. You look at induction burners like these that can plug into a 110 outlet just fine. I made a decision to stop using my gas stove and this was the solution, along with my Breville Smart Oven (for baking). I got this induction cooktop because it was the most highly rated single burner of its kind on Amazon. I've used it many times now, and it is definitely one of the easiest things to use and to get used to. It has a high-pitched whine that you'll eventually get used to, and the cooking levels are something you will have to experiment with for awhile for all the types of cooking that you do. I'm impressed with it and wonder why I didn't get it sooner, frankly. One of the biggest things you will need to adjust to is having only one burner size, so to speak. Ideally, your pots and pans should be no more than 10 inches across at the bottom for optimal cooking. The magnetic coil has a diameter of 6 inches across, so that means the larger the pot/pan, the more stirring you will need to do to keep the food, especially outside of that diameter, at a consistent temperature throughout. I find myself needing to be more mindful about how I'm cooking the food than ever before, but this is an ok tradeoff for avoiding all the issues with gas cooking. I also had to give up some of my more complicated recipes that require multiple burners being used at once. That was easy enough to do, although quite sad. The only thing stopping me from buying a second burner for cooking is that they are each 1800 watts, so again, outdated electrical wiring foils my plans. You probably have more options though.

The cooktop does exactly what it needs but overall feels like they cut corners on so much. After buying this, unless the look was important to you, I would get the very cheapest version of it. The extra money doesn't really offer much Pros 1. Relatively cheap, but in hindsight I would have gone with the cheapest version duxtop 2. Looks ok but IMO not much better than the cheaper one 3. Boil and keep warm buttons are ok but essentially worthless. Just shortcuts to turning the power level to 10 or 1 4. Heat control seems really nice and honestly I don't have any problems with it. If you are currently using a traditional electric burner this will be a vast improvement(maybe not so much if your using gas). I do not use the temp setting, I only use the 1-10 power levels which increase in .5 increments. I would never expect a stovetop burner to keep my pan at a set temp(seems pointless to me). 5. Boil times are amazing, better than traditional electric burners and way better than gas. 6. The surface of the burner stays relatively cool. I wouldn't recommend touching right after cooking but it doesn't not hold heat. Cons 1. You have a 5" coil and a small bare spot in the middle. This does not give you even heating at all for a large pan. Cast Iron, Carbon Steel, and Stainless do not heat up evenly at all. If you use something with a copper/aluminum core(paired with a compatible metal) you will get fairly even heating but no thanks to the burner. Slowly heating larger pans helps but heat distribution will never even out. To be fair, cheap gas stoves don't heat anymore evenly, but I do think traditional electric glass top stoves heat the most evenly(it just depends on the size of the coil is comparison to the pan). 2. The fan is way louder than it needs to be. I don't hate the fan and you get used to it. But I have worked with electronic long enough to know that you can great decent airflow without this much noise. I assume they just used a cheap fan to reduce costs. 3. Coil Whine - I am assuming the high pitched ringing you hear when you first turn this thing on is coil whine. I could be wrong though. It reminds me of a graphics card under a heavy load, but louder. The whine varies drastically with the type of pan used. Thick cast iron seems to generate very little whine, thinner stainless generates a bit more. But the clad pans I use which have copper/stainless combo generate the most whine. I might have a defective unit because I know coil whine varies on graphics cards, but I am not sure. The whine is very loud as the pan heats up but dissipates fairly quickly. With most of the pans the whine goes away or becomes unnoticeable once the pan is warmed up. The clad pans never stop making the noise but does become much quieter once the pan has heated up.

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.