I bought this stovetop over a year ago from Amazon. I use this stovetop multiple times almost every day. I use it almost exclusively unless I need to use more than one skillet or pot at the same time. This unit has given me zero issues and works consistently the same every time. The controls are intuitive and easy to use and the ability to control the temperature is as good as gas and way better than traditional electric stovetops. It also has the benefit of not heating my house up during the summer months like the gas stove does.Everyone who has been to my house and had the pleasure of using it also thinks is great. One of my friends even bought one for himself after using mine. If feels well made, it's easy to clean and is portable enough to take on location when required. When cleaned up it looks like the day I bought it even after 1000s of uses.If I can think of any gripes, the only one I can think of is the stovetop does emit an irritating high pitched noise when run at max power with certain pans of mine. This is rarely a problem since I very rarely ever need to run the unit at maximum power and I'm almost always listening to headphones in the kitchen anyway. Even going from 10 to 9.5 power eliminates the issue.

I should have bought it years ago. My kitchen is next to bedroom. I could not fry anything for the smell. Now I move this induction thing next to the door of my living room. The ventilation is great. I often reheat my soup and forget. Now this one, I just push boil. It will stop after 10 minutes. Save me many times.

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.

My introduction to Induction cooktop cooking was the Nuwave as seen on the Shopping Channels....Here in Canada12-14 yrs ago $99.00. It did last me well, but died this December '22...Now the search is on fo the replacement.Did buy the Nuwave Gold. Total FAIL.... Nothing like the Original....NOW finding the DUXTOP Commercial cooker, and reading the reviews, watching the video's... THIS is THE lowest priced Commercial cooker that REALLY PERFORM'S!!It boils Ice cold water (2cups) in 3min- 8 second's...Warm room temp water in a minute 40 second's.As soon as I turned it on and hit the Boil button, almost instantly bubbles started to form...Is this Overkill for "Suzy Homemaker"..NO!... I appreciate it for the speed that it has and the adjustability this cooker offers .It is SIMPLE to understand and use. Thank you DUXTOP 😁👍👍

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

Excelente producto

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.

Funciona perfecto, muy fácil de usar, y se cocina más rápido de lo normal.