Portable Induction Stove

I ordered the BergHOFF induction unit because I am planning to remodel my kitchen and wanted to see how induction cooking compares to conventional modes. I've used conventional gas and electric for many years, but they pale by comparison to induction cooking. It's faster, it doesn't heat up the kitchen, it doesn't have explosive potential, and it doesn't smell! This is a fantastic stovetop and an exceptional bargain for an induction unit. COOKWARE: I've had the unit for a month now and have tested it with several types of stainless steel cookware. Obviously they must pass the magnet test, but I¿ve found that "waterless" cookware and pans with try-ply bases (stainless-clad encapsulated aluminum) work well and clean up easily. PAN SIZE: The stovetop's manual states that pans from 5-10" are compatible, but warns that the pan base should not measure less than 4¾" in diameter. The base of my 1 qt saucepan is exactly 4¾" and I've had no problem heating in it, however, some of the functions don't work (see Notes below). The base of my 12" sauté pan is slightly larger (10¾") than the recommended 10" diameter, but it heats and functions perfectly. FEATURES: The 1600-watt stove measures 12.5" wide, 13.5" deep, 2.5" high and uses normal household power (120V/60Hz). It has a ceramic top with four touch controls (function, on/off, reduce, increase) at the front of the plate. The "Function" controller is set by default to Function 1; press once to access F2; press twice to access F3. The functions are: F1: HEAT SETTING BY NUMBER in nine levels. By default, heating starts at level 5; levels range from 9 (390?F) down to 1 (140?F). This figures out to a decrease of a little more than 30 degrees F for each level. Thus, beginning at the highest level (with rounding accounting for a slight incremental discrepancy), the corresponding temperatures MIGHT be something like: 9=390?; 8=360?; 7=330?; 6=300?; 5=265?; 4=235?; 3=200?; 2=170?; 1=140?. This is just a GUESS on my part--the manual says nothing on the subject. Anyway, I find that the actual number isn't as important as the visual result. That's because the heat control works so instantaneously (similar to a gas stove), that as soon as you decrease/increase the level, the bubbling decreases/increases. In the final analysis, you just press decrease or increase until you see the food cooking exactly the way you want it. F2: HEAT SETTING BY DEGREES in eight increments. By default, heating starts at the highest temperature, 390?F, then decreases to 350?> 320? > 280? > 250? > 210? > 180? > 140?F. F3: AUTOMATIC TIMER. By default, timing starts at the longest time, 150 minutes (2½ hours). You press the decrease or increase control to select the preferred time. Be sure to also decrease heat level so that food just simmers. Stove shuts off automatically when set time elapses. This is a FABULOUS feature!! NOTES: *If you need to use an extension cord, make sure it has a load rating higher than 1600 watts. I use a heavy duty power strip rated for an 1875 watt load and it works perfectly. *Pan bottoms need to be scrupulously clean. If you buy an open stock pan with a price sticker on the bottom of the pan, you must get EVERY particle of adhesive off the pan. If the stove senses any foreign material on the pan it will automatically shut off. Guess how I figured that one out! *The stovetop itself needs to be completely clean. I inadvertently dropped a few grains of salt on the plate (which I couldn't even see), and when I began my next cooking adventure, the stove sensed the intruder and shut itself off. As soon as I discovered the salt and removed it, the stove worked perfectly. *I suspect that Function 1's default setting (level 5) is related to pan size and safety. My smaller pans (1- and 2-qt.) heat perfectly on levels 5 down to 1 but, when set to higher levels, the stove automatically shuts off. Level 5 is very adequate for small pans. If the default were set at level 9, small pans would cause an immediate shut off before you had time to press the reduce control. *Function 3 (the timer) is not available for small-size pans. The reason is that you have to cycle through F2 (degree settings) before you can access F3 (timer). As soon as F2 opens, the temperature defaults upward to 390?F and the stove automatically shuts off. PLEASE NOTE: This occurs ONLY with SMALL pans. My larger pans (8¼" base and 10¾" base skillets) are able to use all three functions at all time and temperature settings. *Personally, now that I understand why, I don't mind that large and small pans are treated differently. Food in large pans usually requires longer cooking (which is perfect for the timer function), whereas food in small pans usually cooks quickly and requires constant tending. You shouldn't walk away from it. It makes good safety sense. *The 3-page manual doesn't cover every contingency, so there's a wee bit of a learning curve. But once you've mastered the manual's basics and the few pointers listed above, you'll be a believer!

This was purchased for use in our daughter's dorm room. It requires pots and pans that are magnetic, but the safety features of the induction burner are worth the extra cost over an electric hot plate. She and her dormmates use it regularly for quick meals.

Just got it today and chomping at the bit to test it out . . . Not being familiar w/ induction, I have to say that this is the most AMAZING thing I've ever used! Bought for a small in-law apt - thinking I've save some $ and space . . . after doing a lot of research, was going to go w/ a halogen type burner THEN learned about induction. Figured that it sounded like a 'safer' solution, since the only heat involved is the contact point between my (magnetic) pan and the cooktop surface, for starters. Figured that a 'portable' cooktop would be some rinky dinky 'hot plate' type gadget that would take 50 years to cook anything on . . . boy was I wrong! This thing is absolutely PERFECT in every way - don't think I'd ever want to go back to a 'radiant' type or electric cooktop/ stove ever again! The actual cooktop surface is approx 10.5" x 12" and MORE THAN BIG ENOUGH for a big/ oversize sauce or stew pot - and then there's the INSTANT ABILITY TO COOK! Testing it out, I boiled a large pot of COLD water IN NO TIME! The cook surface stayed cool to touch (obviously except where it made contact w/ the pot). Only slight downfall is that your cookware needs to be able to hold a magnet (i.e. stainless steel or cast iron - even enamled works) which is no biggie really - just throw that refrigerator magnet in your pocket when you go shopping for pans/ pots I AM HOOKED! BEST PRODUCT I'VE EVER BOUGHT! Thanks Overstock for the GREAT/ BEST DEAL on the web!

I do not own this particular product. However, I live in England and have used an induction hob (cooktop) for 3 years, so I'm very qualified to comment on induction in general. Induction cooking is, without a doubt ,superior to any other form of rangetop cooking commonly available today. Compared to gas (the next best), induction is much better at holding a simmer, regardless of the thickness of the liquid. With gas, if you're trying to simmer something thick, it is often difficult to maintain a flame low enough to prevent scorching. Induction temperature settings, on the other hand, are almost infinitely variable, from extremely low to extremely high. The other huge advantages to induction are: 1) Because induction heats the contents rather than the pan, when you reduce the temperature from a boil to a simmer (for instance), the reduction of temperature is immediate; 2) When you turn off a burner and remove the pan, it instantly cools. The only heat remaining is the residual heat from the pan itself, making it safer. As an added bonus of this feature, you are far less likely to burn spilled food onto the cooktop, unlike with other glass cooktops. I encourage you all to try one of these. It will change how you lapproach cooking completely. Yes, you do need to use stainless, but you don't need to spend that much if you just take a small magnet with you when you're shopping for cookware. If the magnet sticks, the cookware will work on induction!