Empava Electric Induction Cooktop Stove with Dual Burners in Sleek Black Finish

carl: Well built, speedy delivery

Canada on Oct 31, 2021

Dave W.: Settings for heat pre set not at any temp I would use

Canada on Jan 09, 2016

Harold Truman: Years ago, I bought an induction cooktop from HSN. It was wonderful, but finally blew up in a spectacular cloud of smoke. 'kind of like a A-Bomb; worth the money. The explosion. So, I bought the Max Burton 6200.
Before I go into the 6200, a brief overview of induction cooking. First, this is the future. Most people are ignorant of these devices just as they were ignorant about the microwave oven forty years ago. Induction cooktops are basically a huge electromagnet under a ceramic surface. Put the right kind of cookware (a test magnet must stick to the utensil) and the magnetic field will heat the pan/pot/whatever, faster than any other kind of cooktop. The pan gets hot, the cooktop, other than transfer of heat FROM the pan, stays cool.
There are many advantages to induction cooktops. Very energy efficient. Will not start a fire in your kitchen; you can put a dollar bill on the cooktop, put the pan on top, and boil water. The dollar will be just fine. The control of energy (heat) is computer controlled and perfectly repeatable. Another great bonus is that since the cooktop does not get hot, it is astoundingly easy to clean. No burned food on the cooktop as there is no heat...

United States on Apr 12, 2013

C. Ruiz: I love it. I did a lot of research before deciding on this one. This Induction burner by Burton received the highest ratings from several review sites/sources. This was by no means a rush purchase for me because; 1) It would be my primary cook top and would have to hold up to cooking daily. 2) Be able to heat oil for frying and water for boiling. 3) It needed to sustain cooking temperatures without its parts becoming over heated. 4) It would have a range of temperatures to cook with - low, med and high. 5) I had to be ready to invest in different cookware.

My experience with $20 - $60 hot plates, the retail level, showed me they are poorly designed and are probably fire hazards. They are made with cheap quality electrical components; their temperature control has a high failure rate; the burner stays stuck on high; heat won't shut off; the housing becomes over heated; they lack low or medium temperature; won't sustain temperature needed to fry or boil water.

A commercial/restaurant level hot plate might be more adequate for regular use but will also cost a couple hundred dollars or more.

The Induction Cook Top performs well. It heats quickly and efficiently,...

United States on Mar 29, 2012