Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen,…

At first I thought the unit was defective. It was shutting down towards the end of the canning cycle. I tried it twice and finally reached out to Duxtop. They were very responsive and explained that the cooktop will shut down after two hours if you don’t use the cooktop timer. The third time I used the canner I set the cooktop timer and it worked perfectly. The cooktop is heavy duty and handles the canners weight. My element stove top would struggle. It’s nice that it stays cool and it seem that without the extra heat from an element the entire canning process was cooler and more efficient. The main purpose of this cooktop was for canning but I’ve tried frying some eggs in a cast iron pan and it worked great. It seemed like the pan heated up much faster than a conventional element and the heat was easily controlled. The only noise from the cooktop is the fan, which isn’t too loud. I couldn’t hear any high pitch noise that I’ve read about in other reviews but I know some people can hear higher frequencies than others. This was a good purchase for my purposes and I’m sure I will use it a lot.

La.mejor compra que puedas hacer en una hornilla de inducción

I have a $700 Vollrath Mirage Pro 59510P. This unit is 90 percent as good as the Vollrath for 1/4 the price.
The Vollrath has 100 power level settings versus 20 on this one. 20 is twice as many as most induction cooktops. This is good.
When the temperature control is set to 300 degrees, there is very little variation. The most I saw was -10 to +5, 290 degrees to 305 degrees. Using an infrared thermometer directly on the bottom of the pan. On the low end of the scale, it seems to run a few degrees warm. On the high end using a dutch oven, With two quarts of oil in it, it seemed to run on the cold side. About 40 degrees low. As far as induction goes, this seems to be far better than average. I had a Newwave pro that I replaced with this Duxtop. With the Newwave pro, the temperature varied by 100 degrees below what I had it set at or it was 100 degrees above it. It was either not cooking or burning up the food. I hated using it.
The temperature settings go from 120 degrees to 460 degrees. This is better than most.
The only con I can find with it is the temperature settings are in 20 degree increments. Ten degrees would be better. But you’re not going to find anything that precise without spending 700 dollars or more.
The learning curve on this Duxktop Is rather short. There is a slight variation between pans and the amount of oil you have in them. But you will figure it out quickly. It’s nothing like that Newwave Pro that I had, that cooked differently every single time you used it.
Duxtop makes a consumer version of this unit, which costs about 95 dollars. I recommend that you spend the extra money and buy this one. This one is more sturdy and supports considerably more weight.
The controls are very easy to use. But there’s one thing I really don’t care for once you hit the lock button. The only way to make a change is to turn the unit completely off.
In summation, I have used induction for several years. Unless you get a bad unit, I am sure that you will be very pleased with this Duxtop. Like I said at the beginning, it is 90 percent as good as the Volrath Mirage Pro.

TLDR: Nice.

I’m comparing the Secura Professional against the smaller one that I’ve had for almost 3yrs now, the Secura 9100MC Portable.

Photos (from left to right):
1. The portable (left) with my 10in All-Clad fry pan vs professional with a 12qt All-Clad stock pot.
2. The portable (left) with my 8qt All-Clad stock pot vs professional with the 12qt.
3. The professional with the 10in fry pan, and a 12in ruler on the side for scale.
4. Same as (3), but from the front.

Why induction?
I live in a desert, and a while back I got tired of the heat radiating from my stovetop fighting with the AC for dominance. The stove was winning. So I bought an induction stovetop to more efficiently heat the cookware. It worked. Hot cookware still radiates heat, of coure, but at least the stovetop’s “leaky” heating was solved.

Why this one?
I bought this because I wanted to make a larger pot of broth and I because I needed to cook it for longer. The portable has served me well, but being the portable it is smaller and doesn’t have the heavy reinforced structure of its bigger brother. It only supports about 20lbs max, hence why I’ve only been using an 8qt stock pot. I’ve been making broth from chicken scraps and bones and vegetables for a while, but I wanted to make more, and more means a bigger pot, and bigger pot with more water is too heavy. Also, for some reason the portable only has a 2hr max timer (might have something to do with cooling the heating elements). To make a good broth, I need to simmer for much longer.

The professional is a stainless steel beast that is rated to support 65lbs. That’s more than enough for a full 12qt. And it has a 10hr timer, which I can reset if I need to go for longer.

Temperature control:
Once it is at temperature, it seems to hold well. On my first time making broth, I brought it to a boil, which took about 3hrs because I was being gentle with the heating. If I had cranked the power level to 9000 it would have gone faster. Once it was boiling, I put the lid on, switched to temperature mode and set it at 200F. I set the timer for 10hrs, and then reset it a couple times so that it would go for a full 24hrs. It never overflowed. This tells me that it never went above the boiling point, so I’d say long term temperature control is pretty good.

Coming _up_ to temperature though is a different story. It is quite…eager. In my fry pan I use cooking oil rated for smoking point above 400F. When I turn the stovetop on and use temperature mode set to 300F, it reaches smoking point in less than 30sec. I don’t have a thermometer, so I can’t get an estimate of the real temperature, but whatever it is, it appears to drastically overshoot at first.

But that’s only part of the story. The cause is mentioned in the manual, saying that the temperature sensor is below the surface of the cooktop and therefore can differ from the actual temperature. This behavior wasn’t observed when I was cooking a big pot full of broth, which tells me that as long as I’m cooking something that can absorb the influx of energy long enough for the cooktop below it to conduct heat from the cookware and reach temperature, then I’m golden. A 10in fry pan with a little bit of oil isn’t enough. I had the same issue with the portable.

In practice, I compensate for this by bringing it up to temperature in a more constant and controlled power mode. By practice, I’ve learned to use power mode 7, and once it reaches smoke point, I set it back to temp mode and it seems okay. This isn’t a big deal if you’re more patient than me and can wait for power mode 5 or 6 to reach temperature. Point is, it’s workable.

Build quality:
– Very sturdy, as mentioned previously.
– I miss the tacticle buttons of the portable, but since the touch-sensitive surface is covered with a thin layer of glass, it is really easy to clean, and in the long run, I will favor easy to clean over tactile buttons.
– In the 3rd picture (professional from the side), an overhang is visible on the back. This is nice. I’ve accidentally boiled over my 8qt pot on a number of occassions, and when that happens, it runs over the back and slips down the sides of the vent. That’s a little bit of a pain to clean. With the overhang bolted to the back of the professional, that isn’t going to happen. If it boils over, it will still drip off the back, but the radiator vent will be untouched and I won’t need to clean it. This is nice.
– The feet are big, thick, and fastened to the frame with screws. This is much better than the glued-on pads for the portable. The consequence is that the underside of the professional sits almost an inch higher than the portable, but if you’re buying this thing, you’re not doing it for the compactness, so it shouldn’t be an issue.
– It sounds like it has a larger fan than the portable. In practice, it doesn’t sound much louder though, so I’m guessing that it’s a bigger fan moving at slower speed that still ends up moving more ai. As a result, this thing can run for hours on end and not overheat.

Quirks:
– There are no “temp” or “power” mode buttons like on the portable. Instead, use the “Menu” button to switch between them.
– If the professional’s timer is active, pressing the Menu button to switch between temp/power modes resets the timers. The timer can’t go up to 24hrs, so I’m resetting it anyway over the course of making broth, so this quirk doesn’t impact me. Honestly though, I couldn’t really make a good case for the timer _not_ resetting upon switching modes. It’s just a quirk.

Overall, I’m pleased with it.