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Vollrath (59500P) Mirage Pro Countertop Induction Range (1800-Watt, 15-Amps, NSF)
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Specifications for this item
|EAN||0749628424538 , 0703168628948 , 0638632236636 , 0029419833221|
|Item Weight||13.38 pounds|
|Number of Items||1|
|UPC||029419833221 , 638632236636 , 703168628948 , 749628424538|
|Warranty Description||The Vollrath Company LLC warrants each of its Mirage Pro induction ranges against defects in materials and workmanship for a period of 2 years.|
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This range is equipped with a digital pushbutton control panel, bright LED readout is easy to see and a convenient temperature memory system that saves your prior temperature setting. Constructed with a 100-percent framed ceramic top, this range has fantastic durability. Knob control with digital readout makes settings quick and clear. Digital troubleshooting display. Stainless case top and aluminum bottom. Low-profile, modern case design. 100-Percent factory bench tested for ultimate quality control. 120-volt, 1800-watt, 15-ampere, 5-15-plug, NSF, UL, listed. Measures 14-inch width by 3-inch height by 15-1/4-inch depth. (NOTE: works with induction ready pans only)
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Top customer reviews
The boil pattern with the Vollrath 59500P Mirage Pro Countertop Induction Range, was a bit odd not unusuable or defective just odd. However the entire soup contents got hot 1/3 faster than my radiant range top using the same pot. The chicken cooked nicely tender and delicious. Matter of fact I like the Vollrath 59500P Mirage Pro Countertop Induction Range more than my radiant range because; I had far better control over the soup the tempreture as it cooked than my current full size radiant range affords. The soup cooked in a larger then 14 in pot was cooked to piping hot awesomeness, tasting just fine too boot. In my humble estimation their is nothing at all wrong with the 14 inch measure stated in this ad as it gets food cooked in larger pans cooked without issue. The induction range handled my over 14 inch cast iron crockpot cooking its contents like a champ.
Now lets look at the elements I think make this more expensive induction range a good deal. First off right out of the box you can feel this is a quality unit, heavy, solid, strudy as in well constructed through and through. No flimsy plastic bits. The controls are solid and durable without feeling "toy-like". The upper casing of the range is a case made of good guage Brushed Stainless Steel. The range itself is covered in a heat resistant glass surface that is flush with the sides of the unit allowing for slightly larger induction ready pots and pans to be used without issue. I made my brother french toast then pancakes using his favorite very large cast iron pan and everything came out fine. Even if the rated cooking surface is small the a cast iron or induction ready pans I used heat evenly so the warmth is absorbed evenly into the food. The controls are simple, intutive and very well laid out. The induction range controls change at increments of 1 from zero to hundred or you can use the electronic temp guages to control cooking by in fahrenheit or celsius. Whatever your choice management of temp's is awesome IF you use a FLAT bottom induction ready pan. If you need timed cooking their is a built in timer that can be used.
Control of exact temp suffers if you use induction capable pans with warped or scluptured bottoms since temp control depends on a flat bottom pan maying full contact with the glass surface. Also lifting the pain to shake the contents causes the untit to shut down. Since the unit takes time to SENSE a correct induction ready pan it takes time to restart when a pan is removed for any reason. Magnitic induction works by using magnetic lines of force exciting the electrons in the iron atoms. By changing the relationships of the electrons in ferrous metal pans so violently heat is generated by all that shifting electron motion induced in ferous metals. The resulting heat generated within the pan cooks your food and their is little waste heat because; the heat generated is not radiant heat that warms up the room and you.
People are going out and spending lots of money on "Induction Ready" cookware which I think is rather funny. I went to my local thrift \ dollar store and found some good solid cheap all stainless steel pots and pans for far less than being asked for here. These thick stainless steel pants work wonderfully and did not cost me an arm and a leg. I did not notice any weird smells when using this unit. There was a slight hum of the magnetic engine doing its work but you would have to strain to hear it. The most notable noise is the sound of the units cooling fan. The unit is under waranty for 2 whole years not just one. The instruction manual gives only the basics of using the device without giving any insight on how to actually cook using the unit. I suspect this being an induction cook top made for the "Pro" Consumer the manual assumes its reader is already fluent in the intricatcies of cooking the meal most execelent. I was not prepared to be impressed by this unit but clearly in my humble opinion this Vollrath 59500P Mirage Pro Countertop Induction Range was and is worth its higher asking price. I do not mind paying extra for quality when I can see the difference between this item and its cheaper counterparts. I don't need to pay extra for a designer name, just give me a awesome induction range like the Vollrath 59500P Mirage Pro Countertop Induction Range.
Finally I brought this Vollrath 59500P Mirage Pro Countertop Induction Range because; if I can master using it to make all my favorites I will but a full induction stand alone range. Buying the Vollrath 59500P Mirage Pro Countertop Induction Range begins my two year careful investigation into the suitability of induction cook top technology into my life. During the two years it gives the free standing induction range makers time to knock some of the kinks out of their designs while enhancing quality.
There are now some inexpensive models (the NuWave for example) that claim to have 10 degree or 5 degree temperature adjustment, which was my primary reason for spending the money for the Vollrath.
It is certainly not a matter of power or performance -- the maximum for induction cooktops on 120 volt current is 1800 watts. )
Original review, 2013--------------------------------------
We bought the Vollrath Mirage Pro two years ago when model first came out (before it was available on Amazon). We took the plunge without any reviews, only the word of a restaurant supply company. Glad to see it is available here and has reviews.
If you just want to try induction, the cheap (under $100) burners do very well. I've used Chinese made models (Max Burton, Sunpentown) that sell for $60 that were just fine. A good mid-range is the Winco with dial control for about $150 (available from restaurant supply houses). Any induction burner will give you the super-fast response and some degree of temp control.
If you are ready to spend serious money, here are four key features of the Vollrath that, to me, make it worth the money.
1) Fan is very quiet, almost silent, compared with most burners which are usually quite loud. (to me that justifies the price right there)
2) Temperature control is probably the best of any model available. (though there are some caveats people should be aware of which I'll discuss briefly).
3) Build quality is outstanding. This burner is meant to get pounded in commercial food service use, so it should last a very long time in home use. Vollrath is also a very reputable American manufacturer and they support what they make.
4) Maybe because it's an industrial model, there is no time limit on this one. Most induction burners will automatically shut off at 2 or 3 hours which is not helpful if you're at work. The Vollrath will not shut off except if it overheats, so you can use it like a crock pot (and it's SO much better than a crock pot, which tends to cook at too high a temperature).
Now a brief discussion of temp control and I can address one of the negative reviews.
Vollrath allows you to set temperature (Fahrenheit or Celsius) in 10 degree increments down to 80 degrees F, which is a much wider range than most makes. This is extremely valuable when you want to slow-cook at less than boiling temperature. I use 180 and 190 a lot. You can also do a pretty good sous Vide by putting a covered pot on the induction filled with water and setting the temp to 140 to 170 or wherever you need it. The 80 degrees might be useful for thawing when you don't want the food to cook (though be aware of food safety issues!)
Now here is the caveat. The burner's sensors are measuring temperature of the ceramic glass surface where it touches the pot. Obviously the sensors have no idea what the temperature is of the food itself.
So depending on what pot you're using, and what food you're cooking, and how full the pot is, the temp you select will vary from the temp inside the pot. When it errs, it errs too high -- 190 will produce a simmering boil in our heavy 4 quart stainless stock pot.
The sensors are consistent though (again, that's what you're paying for with this model), so all you have to do is measure the temp manually and calibrate.
I use my instant read and remote sensor thermometers to monitor food temp and then basically map the temp setting on the Vollrath to the temp that I'm trying to reach. For example, if I'm aiming for 180 inside the pot, I put a remote (BBQ) thermometer sensor inside, and just keep adjusting the Vollrath temp up and down until I have a stable 180 inside.
This may sound complicated but it's really no different from trying to calibrate on an electric or gas stove.
Re the negative reviewer, he/she was clearly using the burner for some high temperature operations -- maybe trying to pan fry steaks on cast iron or something. Super high temps on any cooking surface can risk warping a pan. If you put a 14 inch pan on an induction with 10 inch diameter burner, warping is a risk because only part of the pan is being heated, and induction heats so fast there is no time for the heat to disperse to the non-heated part of the pan. (Generally if you want to sear on cast iron, the recommendation is to use the oven. Heat the cast iron pan to 500 degrees (or whatever is the highest temp your oven can do) and then put the steak on, then put the pan under the broiler).
You can do searing on an induction but it's not ideal because the overheat sensor will eventually kick in and the burner will shut off. You can get a decent searing temp for maybe 5 minutes but not long enough for a lot of purposes. Better to do your searing on your stove or your BBQ grill. Induction is great for frying though -- around 325-375 degrees.
Anyway, to sum up, induction with good temperature control makes it possible to cook soups and stews at lower temperatures allowing flavors to develop and preventing overcooking. It works great for all-day recipes where you don't want to keep your oven on all day -- like cassoulet.
I am not a big gadget cook. We have a fairly minimalist kitchen. But I would not give up my induction burner.