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  • Max Burton 6000 1800-Watt Portable Induction Cooktop, Black
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Max Burton 6000 1800-Watt Portable Induction Cooktop, Black

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  • 1800-watt portable single-burner induction cooktop heats instantly
  • 10 Power levels; adjustable heat levels range from 140 to 450 degrees F
  • Cookware detection and overheat sensors prevent scorching and injury
  • 180-minute timer; push-button control panel with LED display
  • Measures approximately 14 by 12-3/5 by 2-1/2 inches
 Exclamation Point! Product Built to North American Electrical Standards
Unless otherwise indicated, this product is manufactured for North American electrical standards and is intended for use in the United States and Canada.
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Frequently Bought Together

Max Burton 6000 1800-Watt Portable Induction Cooktop, Black + Max Burton 6010 8-Inch Induction Interface Disk with Heat-Proof Handle
Buy the selected items together

Product Details

USER MANUAL 2 [PDF]| USER MANUAL 1 [PDF]
  • Product Dimensions: 14 x 12.6 x 2.5 inches
  • Shipping Weight: 8 pounds
  • 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: B000MVN1M6
  • Item model number: 6000
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (430 customer reviews)
  • Amazon Best Sellers Rank: #57,200 in Kitchen & Dining (See Top 100 in Kitchen & Dining)

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Product Description

Induction cooking is a safe method of cooking because there is no open flame or hot cooking element. Additionally, our Induction Cooktop has more heat settings than others on the market, offering greater flexibility in cooking.
Customer Questions & Answers
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Customer Reviews

4.2 out of 5 stars
5 star
238
4 star
104
3 star
35
2 star
25
1 star
28
See all 430 customer reviews
It is very easy to use, and clean.
Susan
Also intuatively but from having experience with electric element stoves in the past, the induction cooktop is much faster and more energy efficient.
Dennis Maloon
The remedy is to start your pan in the "temp" mode at a low temp. setting (like 180°F).
Music Lovers

Most Helpful Customer Reviews

876 of 884 people found the following review helpful
Induction Cooking 101
By Music Lovers on August 15, 2010
Verified Purchase
As an experienced cook with many years of cooking with Induction under my belt, I would like to share my experience, and clear up a lot of bad information propagated by some well meaning, but totally unqualified people who have submitted comments about the Max Burton 6000 Induction Cooker. I am also an Electronics & Mechanical Engineer, giving me additional insight into some of the issues being discussed.

First off, this Induction Cooker is a tremendous bargain, comparing favorably with products many times its cost. It is truly an 1800 Watt (input) Induction Cooker. Induction Cookers cannot be compared in any way to simple hotplates that use a resistive heating element. Electric hotplates, similar to conventional gas and electric burners are at best around 50% efficient. The wasted heat simply goes into heating your kitchen and makes your stove and cookware handles scorching hot. Induction Cooking is typically 80-90% efficient. Remember that even though the Max Burton 6000 is a great value, it is still a light duty, "entry level" Induction Cooker (NOT for continuous commercial cooking use). If it is used properly, it should give years of reliable service. Even though I own a big Wolf commercial gas range, Induction hobs such as this have become my cooking "weapon of choice".

You can consider the following to be "Induction Cooking 101". This will help cooks who are new to Induction Cooking get a quick grip on the basics:

Cookware: Your satisfaction with Induction Cooking is directly proportional to the quality of your cookware. The cookware MUST have the following two characteristics:
First: At least the bottom must be ferrous (in other words, a magnet must strongly "stick" to it). Hint: Take a magnet with you when searching for cookware.Read more ›
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416 of 428 people found the following review helpful
A mixed review
By Brian Leeland on March 2, 2009
Verified Purchase
There's good news and bad news. I bought this unit as a training unit to check out the technology and have a good extra hob on hand for times when we strain our kitchen resources. The intent is to eventually equip our kitchen with an induction cooktop for energy efficiency.

The good news is that the technology works as advertised. It's remarkably quick and has plenty of power despite running off a normal power outlet. The bad news is that on this unit the heating element (if that is the correct terminology) is only about 7 to 8 inches across. It worked fine when we made soups, though we did notice that only the middle boiled or simmered. However, when frying, the limitation of the element size became a problem. We used a lodge 12" cast iron skillet to fry fish. The center of the pan put a beautiful tan on the panko, but the outside of the pan was relatively cool, requiring that each piece of fish be flipped to four positions before it was properly cooked.
We tested the unit by wetting the bottom of a cold pan and watching how it dried. The center bubbled and dried, but the outer bottom was only warm to the touch. I thought perhaps it was defective, but other reviewers have commented on the problem.

I notice that most of the units on the market do not specify the size of the heating element. Whether this exposes a problem with the technology or is just marketing avoiding a problem with inexpensive units I can't tell.

I am hopeful of the technology, but returned this unit because of it's limitations. If you only use smaller pans, or rarely, if ever, fry, I recommend it.

As has been mentioned before the first unit arrived broken.
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117 of 120 people found the following review helpful
Differences between model 6000 and 6200:
By D. Chambers on October 8, 2010
Verified Purchase
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.

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 "E2" 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 (thus aluminum and most stainless steel won't work). 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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