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  • Max Burton 6200 Deluxe 1800-Watt Induction Cooktop
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Max Burton 6200 Deluxe 1800-Watt Induction Cooktop

by Athena
| 85 answered questions

List Price: $127.00
Price: $90.57 & FREE Shipping. Details
You Save: $36.43 (29%)
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  • 1800-watt high-quality induction cooktop provides 10 power levels
  • Push-button controls and digital display; 180-minute timer with auto shut-off
  • 10 temperature settings; overheat sensor; in-line fuse
  • For use with induction-compatible cookware; unsuitable-cookware detector
  • Measures 13-2/7 by 12-1/2 by 2-3/5 inches
6 used from $77.11

Frequently Bought Together

Max Burton 6200 Deluxe 1800-Watt Induction Cooktop + Max Burton 6010 8-Inch Induction Interface Disk with Heat-Proof Handle
Price for both: $129.98

Buy the selected items together


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Product Details

USER MANUAL [PDF]
  • Product Dimensions: 13.3 x 12.5 x 2.6 inches
  • Shipping Weight: 9 pounds (View shipping rates and policies)
  • Shipping: This item is also available for shipping to select countries outside the U.S.
  • Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
  • ASIN: B0037Z7HQK
  • Item model number: 6200
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (339 customer reviews)
  • Amazon Best Sellers Rank: #4,653 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

6200 Max Burton Deluxe Induction Cooktop has 10 variable temperature settings from 140 to 450F, 10 power levels from 500 to 1800 watts, 180 minute timer with auto shut off when time has expired. Safety features include an in line fuse, overheat sensor, unsuitable cookware detector.
Note: If proper cookware or the interface disk is not used you will see an error code, this is NORMAL and will disappear once the proper cookware is placed on the cooktop.


Customer Questions & Answers

Customer Reviews

Also, there is no set temperature control between 150 and 220 degrees.
Chris Albuquerque
All this during the hottest part of our summer without heating up the house nearly as much as would have been the case using the electric range.
John's thing
This induction burner heats the cast iron so much faster, and also boils water much faster as well.
Michael Pettengill

Most Helpful Customer Reviews

1,337 of 1,352 people found the following review helpful By D. Chambers on October 7, 2010
The other reviews cover everything else nicely, except:

1. The difference between the model 6200 and the 6000 is that the 6200 has a stainless steel skin, while the 6000 is black plastic. The innards and wattage are identical.

2. If you purchase this with 1-click ordering, you'll miss out on free shipping. Grrrrr. To avoid spending an extra $9.00 on postage, use the checkout cart instead, then change the shipping method to "Free Shipping"

3. If you want an excellent overview of induction cookers, look up the topic in wiki-pedia.

4. (Updated 8-2011). Someone in the comments below asked what the wattages are: When the "Power" mode is selected, Level 1: 200w. 2-500. 3-800. 4-1000. 5-1200. 6-1300. 7-1400. 8-1500. 9-1600. 10-1800w. When the "Temperature" mode is selected, the ranges (1-10) are (in degrees F): 140, 180, 210, 250, 280, 320, 360, 390, 430, 450.

5. (Updated 11-2012). I had not used the "Temperature" mode at all. A friend came over for Thanksgiving with his bacon/watercress soup (thick) and needed to re-heat it. After messing around with the "Power" and "Time" settings, he finally chose "Temperature" at 140. There was much less stirring, and no fussy regulation of a flame (all to avoid burning the soup on the bottom of the pan). He was mightily impressed, and since he is an excellent cook, I was mightily impressed too. Reminder: his excellent soup pot was aluminum, and so it would not heat at all (Error "E0" in the display, after two seconds). We loaned him a nice cast iron Le Creuset pot and all progressed smoothly. Remember that any pot that attracts a magnet will work, and that excludes all aluminum and most stainless steel. Furthermore: the traditional cooks swarming and crowding the kitchen stove on Thanksgiving were just as glad to have him and the induction unit out on the patio, and out of the way.

Please click the "helpful" button if any of this was useful. Thanks.
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183 of 185 people found the following review helpful By Sondra Kamper on April 26, 2010
Verified Purchase
I have only had this unit for a few days, so don't know how it will hold up over time, but it works like it's supposed to, and I'm very happy with it so far. I'm not thrilled, however, that the price has dropped by $20 in the few days since I bought mine! Like others have said for others of the induction cooktops, the heat is concentrated in the center 4" of the plate, but this is not a real problem for boiling water, etc. And, if using a pot/pan that spreads the heat well, such as iron or pots with a thick clad bottom, it seems to mostly work out ok for other things. I had a problem trying to make an omelet, but maybe if I heat the pan slower and then add the eggs, the heat might spread out to the edge of the pan better (scrambled omelet wasn't bad, however). It might not work well for everything, but for most everything I've tried so far, it worked fine, and doesn't heat the kitchen up a lot. My 3 different sized steel pots with steamer inserts worked fine - 2 are Tramontina (from Walmart I think) - as did my iron and iron-enamelled pans, so I probably won't need to buy any pans especially for this cooktop.

After 5 months my unit is still working fine, and I use it for most of my "stovetop" cooking. I wouldn't mind a finer control for very low temps, but the 10 settings provided work pretty well for most everything. For a few things I switch back and forth between setting 1 & 2 or 2 & 3 - mainly things like hot toasted sandwiches (which I cook in an iron fajita skillet, with a 2nd skillet on top to weigh it down). I found that a silicon potholder (got mine from Target) works great to put under the pots to protect the cooktop from scratches. I haven't noticed that it matters whether the pan is perfectly flat (maybe the potholder underneath helps this?).
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121 of 122 people found the following review helpful By Steven D. 55 on June 4, 2012
Verified Purchase
I bought this induction cooktop for my Mom instead of a standard cooktop because I liked the concept of the surface not staying hot after you take the pan off - in fact it automatically shuts off when you take the pan off. She loved cooking with it for the past few months, but then it starting giving error codes and not working last week. We have contacted Max Burton customer service as it is past it's return period for Amazon. Initial response from Max Burton indicates good customer service. I'll update once we see how this all works out. Hopefully this failure is a glitch as the cooktop has only been used since mid-March of this year.

June 18 update. The replacement unit from the manufacturer arrived. Took a bit long to get the replacement unit - about 3 weeks since we first contacted Max Burton. Return shipping cost of $20 was my responsibility.

July 8 update. The replacement unit from the manufacturer just quit. Less than a month of use and this new cooktop broke! I'm changing my rating to 1 star because of unreliability.
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95 of 97 people found the following review helpful By Diane Kistner TOP 1000 REVIEWERVINE VOICE on August 18, 2010
Verified Purchase
We finally moved to the country where I can have a huge garden, but I almost panicked when I saw how much food I was going to have to put up. Our little chest freezer is no match for it, and my dehydrator can only handle so much and is not good for everything. And DH likes "variety," meaning he grumbles if he has to eat the same thing two days in a row, so I knew I'd have to break down and do some canning. But the thought of adding all that heat on top of our Georgia heatwave was unbearable.

This Max Burton induction cooktop is a godsend. My Fagor 10-quart pressure canner works perfectly with it, and the best part is that I can bring it up to pressure with FAR less heat than electric or gas stoves put out. I just listen for it to come up to pressure, then with just a few clicks adjust the temperature down to maintenance level, set the timer, and walk off and leave it. When the time's up, the burner shuts off, and the heat is instantly OFF. This makes canning so easy and so much cooler that I find myself doing it more often. I can cook a big batch of something for dinner, then can the leftovers without it being a big ordeal. So happy DH, and I still have the economy and time-saving benefit of large-batch cooking. Cleanup is easy.

Another thing, too, is that I'm getting older and more forgetful (or maybe it's because I have a whole lot more I have to juggle now as a "country wife"). I've actually burned up pots on the stove that I've forgotten about while I was busy trying to do six gazillion other things. It's a lot harder to burn down the house when using this cooktop. :)

Other than the induction-ready cookware issue (not a problem for me), the only caveat I'd give potential buyers is that this really needs to be on its own electrical circuit.
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