Features:

  • Digital LCD sensor-touch control panel; child safety lock system (press and hold the safety lock key for 3 sec to activate), fast boil button & keep Warm button.
  • Duxtop induction cooktop uses 120 volts, 15 Amps of electricity – standard in all homes; lightweight and compact for easy handling and storage.
  • Built-in Count-down digital timer with 1 minute increments up to 10 hours; 20 temperature ranges from 100°f to 460°f; 20 power levels from 100-1800watts; 5 ft cord.
  • Requires induction compatible magnetic cookware. Compatible with Duxtop and other induction ready cookware such as cast aluminum enameled iron and Steel, stainless steel with a magnetic bottom, or cast iron. The auto-pan detection will shut the unit off automatically after 60 seconds if no cookware, or the incorrect cookware is detected; equipped with diagnostic error message system, low and high voltage warning system; ETL approved and built to North American standards.
  • Note: in order to use this and any other induction cooktop, you need to have the right kind of cookware. The “rule of thumb” to determine if your cookware is induction ready is; if a magnet sticks to the bottom of the cooking vessel, It is induction ready. Induction itself is a noiseless process; however there may be high pitched sounds from Clad cookware, The base of which has multiple layers of metals sandwiched together. 2-Year manufacturer’s.
It works well for my needs...

I recently purchased this unit as a replacement for a failed Nuwave Titanium. My observation to this point is that it is a superior unit in terms of actual power as well as heat holding ability at set temperature. I gave it only 4 stars because the top is very slick and pans tend to move easily compared to the more matte texture of the Nuwave, but in terms of quick heating and temp accuracy this seems to best the Nuwave on both accounts. I've used induction for nearly a year and really like its flexibility. The fan noise on this unit is comparable with the Nuwave, but the fact that it runs after the unit is turned off to actually cool the unit down like a higher price unit tells me the system should last longer than the nine months that the Nuwave did. FYI, be sure to buy a Nuwave from someone they deem an "authorized dealer" no matter how big the name, because if you don't they will refuse to honor their warranty. This unit will power down to 100 degrees and chocolate melting was one thing that induction does really well unless your until will not go below 140F as so many will not. We have a full set of tri ply stainless and various cast iron, both plain and enameled, and these units work well with any of those types of pans or skillets. Now to upgrade my popcorn pan to stainless since this unit basically is "my" unit as my wife still prefers the stove unless she is making chocolate candy then suddenly it's hers. I use the units outdoors for frying fish and for boiling vegetables and shrimp as well as normal stuff I like to prepare inside from braising pork to a simple breakfast. It does as advertised and in today's world....that's a pleasant surprise. Appears to be a very solid unit and the upgrade from DUXTOP's prior units as evidenced by the wider controlled temperatures. ( I came back after two weeks of use and raised the stars from 4 to 5. Nothing is perfect, but this does everything that one would think an inexpensive unit would or should do. I've cooked in both the temp mode when temps were critical and in power modes when low, med, and high and anything in between was all that was needed. I have used cast iron, trip ply, and non stick with an induction plate attached and it worked fine with all three sets up. Just remember that once up to temp the power on these can be cut was back. I boiled corn for an example beginning with the "boil" setting until boiling began, inserted the corn and watched the boiling stop due to the cool corn, but as soon as the water boiled again with corn in it, I switched to temp mode and set the temp to 220 and it boiled nicely for 9 more minutes until the timer turned it off just as I asked for. For the money it is very good and as such I couldn't ask for more out of a unit of this price thus the 5.)

Great introduction to induction cooking.

We bought this because I'd heard of the advantages of induction cooktops and we're remodeling our kitchen. We like the glass cooktops, but they are difficult to keep clean. This was a great way to see if we liked induction cooking and to know how many of our pans worked. The bad news is, most do not. The good news is they weren't expensive and I think it's worth buying new ones and going induction. We've wanted to upgrade our pots and pans for a bit anyway. The biggest reason is control, I love the digital settings, I was able to get a pot of potatoes simmering perfectly. And unlike the regular cooktop, it was simple to clean up any potato water that got on it. It also boils much faster. I tested a two quart pan on both the 'ultra boil seeing on the stove and the boil setting on the induction using the same weight of water. I don't remember the exact numbers, but it wasn't even close, somewhere around 75% of the time of the stove. It may not be a lot, but being able to bring something to a boil faster and immediately set a simmer without having to fiddle with a dial means more time available for other cooking tasks. And less monitoring. Our next cooktop will be induction. Meanwhile, this provides one more burner during cooking big make for family and friends. And it can be used at the table to keep things warm. All in all, this was a great purchase.

You won't look back

Once you use an induction cooktop you will never use your old fashioned burners again. Or only of you have to because you have 50 in your dinner party. I got this one because the burner ring is a little bigger than my $65 Waring. I am not sure it makes that much of a difference but you gotta have 2. You will see what I mean after you buy your first one. Just make sure you have the right pots and pans. If a magnet sticks to them you are good to go.

This is the best induction cooktop for the money @ $99. Much better than NuWave and stays on temp better w/less temp fluctuation

First let me point out that induction cooktops from different manufacturers ALL heat at different rates so please stop saying dumb things like: "My other (insert other brand here) induction cooktop doesn't burn my (whatever) on 50% power setting but this brand does so that means this one isn't as good." That is actually ass-backwards because the more powerful one is better, you just have to figure out the correct power level for whatever you're cooking with your specific pots/pans. The reason no induction cooktop has (or should have) a temp readout is because the temp will NOT be constant with different size/shape pots/pans therefore a temp readout is useless since a small saucepan will appear to get hot faster than an 8qt stock pot and the actual temp could vary by more than 100 degrees on the same power setting. The only way for a temp gauge to be accurate is for the induction cooktop to have a thermal probe INSIDE the pot/pan and it would also need the programming to adjust the cooktop based on the thermal probe's temp reading to keep it as close to the selected temp as possible. A sous vide machine such as the popular Anova does exactly this and can regulate the waterbath temp to stay within 1/10th of 1 degree of the desired temp setting. WIthout the thermal probe inside the pot/pan a temp gauge is pointless as it's literally just guessing the temp which obviously isn't accurate at all. Once you understand how the power levels work and understand that "power level" has nothing to do with "temperature measurement", you can use trial and error to figure out which power settings work best for each thing you cook with your particular cookware. The Duxtop 9600LS's designer was pretty smart in that he made power levels from 0.5 through 5.5 to be 80W intervals for finer heating adjustment, and power levels 5.5 to 10.0 to be 100W intervals since most of the finer adjusting is only needed at the lower power settings. Any setting above 6.0 is usually just for maintaining a boil or bringing your pan up to heat as fast as possible so fine adjustments are not critical for the higher settings. Most other brands have fewer intervals, or pulse the power on and off at longer intervals which causes more burning becuase they may pulse 800W power for 10 seconds then turn off for 10 seconds to maintain the equivalent of power setting "3.0" but that 10sec blast of 800W power is long enough to burn delicate foods like cream/sauces/eggs/fish/etc. This unit has finer power interval adjustments and also has shoter power pulses than most other brands so setting 3.0 will use 500W power and pulse on for something like only 6 seconds and off for 3 seconds. Both methods keep the food at about the same temp overall, but the heat fluctuation is much greater with other brands compared to this Duxtop 9600LS which tries to keep the temp fluctuation to a minimum to avoid burning delicate foods. These are features that almost no one ever thinks of, and they aren't even listed in the description of any induction cooktop but they are CRITICAL to the proper cooking of a lot of different dishes! I've used the (discontinued) model from YouTube's Binging With Babish, the NuWave 1300W 2016 model, and NuWave 1800W Platinum 2017 model, and this is easily the best of all of them. The only better one I've used was a popular commercial $800 model used in restaurants that I can't remember the manufactuer's name of. It was definitely the best but I can't justify spending 8x the price of this one just for my home cooking...unless I was rich. That's why I bought 2 of these to put next to my 4-burner gas stove which allows me to cook multi-course meals all at the same time MasterChef style!

Secura! You've hit a home-run with your induction hobs!!!

Let me begin by telling you that I have been cooking for about 70 (SEVENTY) years using virtually all types of stoves: Coleman "white-gas" fired; wood-fired; natural gas; propane; "open-coil" and glass-top electric. . .plus open camp-fires. Five years ago (May, 2012) after much "soul-searching" and "research" I bought a Secura 8100 MC cooking "hob." I was VERY disappointed that my then-recently purchased stainless steel cookware set did not work. . .However, a few trips to the thrift store solved the immediate problem. And, I began cooking with Induction! It only took a few minutes (literally) to convince me of the value of the technology! I could NOW control my STOVE-TOP cooking with precision and only a minimum amount of effort! And, I REALLY like the 8100. . . About six months ago, I decided to try making cheese with some milk that had soured. . .However, I was unable to heat the milk to 100-110F with the 8100. . .I checked out other induction cookers; and, found that Secura had developed the 9600 LS which could heat at low levels. . .I justified spending the money by telling myself: "Self. . .You NEED a 2nd induction cooker!" So, I bought the 9600 LS. . .It arrived a week ago; and, I've been using it about twice a day for the past week. . .And, it REALLY does the job! (Though I have not yet attempted cheese-making) I've used it every morning for making a variety of omelettes; at least three times for stir-fry dinners (half a dozen different veggies; shrimp; chunks of salmon; strips of beef; pork and chicken; olive and canola oils; etc) . . .Pressure-cooking (8 qt pressure-cooker); 3 different sizes of wok (8", 12" and 14"); and, 3 different sizes of skillet (8" 10" and 12"). . . And, I still use the 8100 (very useful for the saute of mushrooms, onions, etc when I'm using the 9600). . .And, this morning, I made fresh blueberry and cranberry syrups for waffles and hot-cakes. . .using both hobs at the same time for a "comparative study." PS. . .Most of my induction cookware was found at the local thrift store. However, I did purchase a new T-Fal pressure cooker (because my still- working 60-year old Presto was aluminum) Sauce-pans; skillets; etc (ALL of "quality-manufacture" are often available for pennies on the dollar) And, I carry a magnet in my car so I can "test" a prospective purchase" for suitability. PS#2. . .I paid retail for BOTH of my Secura hobs. . .And, was NOT promised anything for writing good things! Secura! You've hit a home-run with BOTH of these units. . .the 8100 AND the 9600!

Much Improved Over Our Old Unit and a Pleasure To Use.

We have had the 9600LS for just over two (2) months as a replacement for our previous Duxtop Induction burner. What an improvement. With the forward slanted touch buttons and LCD display we don't have the issue of warping of the control panel that we had with the old unit which we used daily for several years and which is still operable. The previous unit was otherwise very reliable and we anticipate that this new unit will be just as reliable as the old one with the follow significant advantages. 1.) The forward slanting control panel is covered with the same durable surface as the heating plate itself, so heat from our 12" fry pan is no longer an issue and spills are that much easier to clean. 2.) Along with the usual options for heat or temperature settings they have added boiling and warming buttons that we use frequently. Both automatically initiate the timer for 10 minutes and 30 minutes respectively. We appreciate having these new added features. 3.) The LCD display is a significant improvement over the old LED display and much easier to read. Only one caution to previous owners of Duxtop burners. The control touch buttons operate differently and took a little bit of time to get use to. Just remember to hold down the start button down for the full two seconds. This is a nice safety feature especially if you have young children.

Best lighting deal yet!

This cook top is amazing! I have a Rosewill cook top that I really like, but compared to the Duxtop there is no comparison. The Duxtop gives you so much more control. You can set it as low as 150' F7, so if you want to temper chocolate or make fondue cheese look no further. Has a 10 hour countdown timer for those long cooks like beans or making Spegettie sauce. Worth the $99.00 regular asking price, but at $69.00 lightning deal was a steal!

Overall quality and performance is excellent.

The cooktop is well constructed with appealing design features. Controls are intuitive and simple to use. Noise level is low. As with all induction cooktops in this class, heat uniformity depends largely on the thermal properties of the cookware. The induction coil is approximately 4” in diameter. Large diameter, shallow pans will develop a hot spot at high power settings. Lower temperature settings for these applications is recommended. Simmering, in large, mostly filled pots displays no such problem. At lower temperature settings, emulating a slow-cooker is simple and effective. I use, and recommend, heavy, induction compatable ceramic cookware, similar to that shown in the photograph (Vermi).

Great portable cooktop!

In 2011 I bought the Duxtop 8100MC portable induction cooktop. We used it heavily for these last 7 years and it finally died last week. (Actually, I think it was just the fan that went out.) I was debating whether to fix it, get another one of the same model, or try this one which seems to be a step up. Amazon had it on sale the day I went looking - was that a coincidence or what? So I ordered it and this will be staying with us. Last night I made a batch of Caramel Frosting - who knew how temperamental that could be - but having the ability to control the temperature and immediately switch to boil and then down to simmer made all the difference! I really like the "boil" and "warming" buttons on this model that my last one did not have. Let's face it, if you have used an induction cooktop before, you know that it shines at boiling water FAST. But also being able to hold something at a constant temperature - in this case a low temp - for a while is also needed and in the past I found myself pulling it off the induction burner and putting the pan on my old stovetop to "simmer" something. No longer! This one will do all that for you. So in short, this is a winner. When my kitchen range dies, I will have an induction cooktop full-size. When it's off, it's off. No more burned fingers or fire hazard of someone setting something down on a hot burner. When you take the pot off an induction burner it cools very quickly - I can wipe it clean immediately. Enjoy!

A useful kitchen appliance

I have had my Duxtop for three months and use it almost every day. One needs pots or skillets whose bottoms attract a magnet but I had some and cast iron works fine. It is spectacular when coupled with my Presto pressure cooker. Green vegetables like beans, broccoli, kale, etc go from start to a serving plate in six minutes. My cast iron skillets got a new life since they don't work well on a glass-top stove. This is like a gas burner but with more control. My only conplaint is I wish they had charged a bit more and put in a quieter fan. Definitely a keeper.

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