Reviewed in the United States on February 27, 2020
There is an old expression that one would use to praise another one's actions or performance that went: "Now you're cooking with gas!" Well, that needs to be updated to "Now you're cooking with induction!"
Seriously, I have been eyeing this particular Duxtop model for some time, and induction countertop burners in general for some number of years. I've looked at them in person and online, and finally decided to purchase this Duxtop commercial model. I have had it now for a little over a week, and I find myself using it daily, and even going out of my way to use it over my "high performance" GE Profile Dual Fuel Range. My range has a gas cooktop that has been good, but I have always wanted to try induction. This Duxtop commercial model outperforms even my high output burner on my range. Boiling water is a snap, whether for a pot of coffee, or a big pot of pasta; melting butter, or clarifying butter, frying and sautéeing, cooking slowly, keeping food warm, this Duxtop is simply a dream come true.
The unit itself is very well built. The cabinet is stainless steel, the cooktop itself is thick black glass, and the touch controls are sensitive and responsive. There are quick-start buttons, and three quick keystrokes get you cooking in a jiffy. You can select between "power levels" 0.5 (Very Low) to 10 (High), and you can alternately shift to temperature mode. Temperature mode seems to be pretty accurate; I have set the temperatures to varying levels for different foods to hold at 140°, 180°, 200°,, and each time, I fitted the pot with two separate probe thermometers on opposite sides of the pan. In each case, I used either water, or a dense vegetable soup with chickpeas. In all cases, the Duxtop warmed the contents of the pan evenly, and held the contents at the preset temperatures, with a little variation of about ten degrees on either side, as the burner cycled on and off. I found this variation to be totally acceptable, and my next step will be to attempt deep frying. I have used this for pressure cooking dried legumes, regular boiling for pastas, soups, coffee, tea, etc., simmering and slow-cooking soups, sautéeing, and shallow frying... all results have really been to absolute perfection.
Cookware to be used with an induction cooktop must be made of ferrous metal, e.g. iron, cast iron (Lodge, Wagner, Le Creuset, Staub, etc.), stainless steel to which a magnet will stick (many brands such as All-Clad, Cuisinart, Viking). It will NOT work with cookware made from ceramic, Pyrex, Corningware, aluminum, copper. The best way to test your cookware is to take a standard kitchen magnet, and test the bottoms of your cookware. If the magnet sticks, you're good to go; if not, then reserve that for your stove. Speaking of cast iron, and this Duxtop commercial model, this particular model can withstand a total weight capacity of sixty-five (65) pounds! This model is, as I said, well built, heavy for its size, and very, very stable on the countertop.
I shall give updates, if I find them necessary, as to continued performance and longevity, but it is my instinct that this is one of the best choices I have ever made in terms of having a good, high quality accessory burner to supplement my stove. If I had to voice a regret, it would only be that I should not have waited this long to make this purchase. It is well worth the money! As a matter of fact, I am going to order another one soon. You can buy this with confidence.
MARCH 2021: THIRTEEN MONTH IN-SERVICE UPDATE:
Performance is just as excellent thirteen months later as the first day I plugged it in and put into service. I literally use this Duxtop Portable Induction Cooktop every single day. From boiling water for coffee or tea, to sauté or simmer, or frying, this appliance is tops!
