Portable Induction Cooktop, Countertop Burner Induction Hot Plate with LCD Sensor Touch 1800 Watts, Silver 9600LS BT-200DZ

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.

This is an amazing induction cooktop. We originally ordered the double-burner model of this same brand to take to a vacation home we have. It will replace a double-burner gas stove. We loved the double so much, we got a single-burner version of the same stove to use in our camper. The top(s) - this one and the other one — work very well and they’re very intuitive to use, though they both come with a great instruction manual that you should read before you use the tops because there are things to be aware of for proper use. For instance, only certain types of pots and pans are suitable for use with an induction cooktop, and you can cook by level (level one, level two, etc.) OR you can cook by setting the temperature that you want to cook at — 225, 350, etc. There a setting for boil, and I can boil six cups of water on either top in 5 minutes flat from start to finish. The cooking levels are easy to use, but if you take time to learn what temperature works best (for you) for the various things you cook — particularly if they’re finicky (like doing eggs well), you’ll find there’s nothing better than the precision with which you can cook on these cooktops. Time to buy one for my daughter!

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.

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 am regretfully a latecomer to the wonders of induction cooktops, but better late than never. Adhering to a whole foods plant based diet, I prepare nearly all my food at home, mostly from scratch. I provide this context to illustrate that I cook much more than typical. For the past 6 months I ceased using my gas range and have used this induction cooktop exclusively, including bringing a tea kettle to a boil at last 3 times/day. Throughout this extensive use, the cooktop has performed flawlessly. Most importantly, it is much faster than gas, bringing water to a boil or a pressure cooker up to pressure nearly 50% faster. Next in importance is the extraordinary temperature control, allowing me to cook food, such as steel cut oats, at low simmer without fear of scorching as frequently experienced with my gas range. Lastly, I take comfort knowing that I am breathing much cleaner air after discontinuing use of my gas range. I highly recommend this cooktop and only regret that I did not take the leap earlier.

We are using this cooktop for all stovetop cooking. Our gas bill has decreased by $25/mo. We didn't need to buy new cookware, since our Stainless Steel cookware works just fine. We tested it first and a magnet stuck to it. We find that it boils pasta water as fast as gas, and it cooks just like gas, without the methane fumes. It is also much easier to clean than our gas stove. A quick tip for cooking with uncoated stainless steel: warm the pan before adding ingredients--it helps a great deal to reduce sticking. Another feature of this cooktop we enjoy is that it will keep a pot of soup warm much better than gas. Gas can't be set too low. This cooktop has a better range of low temps. Definitely worth the money.

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 bought one of these to try out induction cooking. My experience has not been good. I don’t know how these get such good reviews. I tried using the temperature setting for frying which may have damaged the pan. I only have a set of 3 fry pans that are induction compatible. They are older ceramic coated that are unfortunately not very non-stick any more. With a temperature setting this massively overheated the center of the pan and burned the food. Even trying stir fry didn’t work well since it seemed to burn the oil to the center portion of the pan. The only area where you have heat is a circle slightly larger than the small circle on the cooktop. My frypans are thick clad pans, but it is completely dependent on conduction through the pan to heat the outside edges. This seemed to render the temperature settings completely useless since it will massively over heat the center of the pan. On gas stove, you have hot gasses flowing over the whole underside of the pan and it often overheats the sides of the pan. I tried boiling some water in the 10 inch frypan. It only boiled in the middle and the edges seemed to be only about 150 degrees. This is problematic for cooking a lot of things. It seems to be almost completely useless for frying unless you have a tiny 8 inch frypan. I tried using the 10 inch with a set power level and moved the food around and moved the pan around, but it still didn’t work well. It heats up very quickly but areas not above the small coil stop frying almost immediately. It seems impossible to keep the whole pan at a good temperature. I don’t know if there are some pans with good enough thermal conductivity to make this work. Even if there is a “good enough” pan, that defeats the purpose. Pans take wear and are therefore somewhat disposable. You don’t want a cheap cooktop that needs an expensive (disposable) pan. Note that cast iron is less thermally conductive than aluminum. You would probably have to heat up the cast iron slowly to avoid problems. It can heat up very fast, but you are dumping almost 1800 W into a tiny area in the center of the pan. This will likely damage some pans if heated up too quickly just in the center. It may work okay for small to medium sauce pans, but I don’t currently have any induction compatible sauce pans. They are all older stainless steel. I may buy one so that I can at least use it for boiling water for pasta and eggs. I am concerned about the fumes from the gas stove causing breathing issues, but I have mostly given up on using this cooktop. I wanted it mostly for frying where I would be standing over the stove breathing in the fumes. I will not consider another induction cooktop until this is clearly resolved. They need to have multiple coil segments for larger pans or multiple coils. This would probably be significantly more expensive. This device is of limited use and they deliberately do not make that clear. In fact it is difficult to find coil sizes and configurations. Some models seem to have an outer coil segment for larger pans, but it is difficult tell which cooktops have this and it is unclear how effective it is. It looks like most of the power still goes to the inner coil, so it would still have uneven heating. It is cheap but not particularly useful for what I bought it for and it was unclear that it will not work well for any pan over about 8 inches.