Cooktop for sale

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... Read more

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... Read more

What a find! This lightweight cooker is quite a workhorse. It boils water faster than my professional-grade Viking, and I can control the heat as quickly and precisely as I can on a gas range. From simmer to sear, it does it all. I teach cooking to kids, so I especially like that it's safer than other cooktops--no flame, and the surface stays relatively cool (there's some heat transfer from the pot, however, so you still need to be careful). Two drawbacks: you can only use induction-compatable cookware (anything that attracts a magnet will do), and you need a very reliable power supply, because this little guy requires a lot of juice.