Discount 👍 Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black 9100MC/BT-M20B 🥰

3 reviews for Discount 👍 Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black 9100MC/BT-M20B 🥰

1. 

   Rated 4 out of 5

   E. N. Videtic – December 21, 2014

   I was very skeptical about getting an induction cooktop. I’ve seen some real bad reviews on many units , and I was concerned about the diameter of the heating area against the bottom of the pans. I’ve seen videos in my research on some of the induction tops and many of them looked as though the heating circle was only about 4 inches in the center because thats where the water was boiling, and I thought , if I put a skillet on it, I’ll have to keep moving the food over the center, as the center is going to be the hot area and the outer portion of the pans are not going to get as much heat.Well, I searched and searched and came across this Duxtop 9100C model at a reasonable price and thought I would give it a try however, it says that for induction you need pans that a magnet will stick to or you can’t use them. Well none of my stainless cookware would hold a magnet and I have a 32 piece set. So what I did was I researched more and came upon a nice 10 piece stainless set made by Duxtop for this induction top and I bought them. Boy, am I glad I did, but thats another review, if you’re in need of a beautiful and very heavy triple clad set of pans check out the 10 piece set sold here on Amazon they are absolutely stunning. The bottom of each pan it a triple clad bottom with no line showing like my older stainless cook pans have, these Duxtop pans have a beautiful smooth rounded edge leading to the bottom so you dont even know they are clad on the bottom, plus the side walls of each pan has to be about 1/8 inch thick… I’m just amazed because they are so heavy, and my older set was very costly and the side walls of my stainless set are paper thin. The handles also on the Duxtop pans are solid not hollow. I have to say they cook so well on this Duxtop unit. The Duxtop unit itself is very accurate, and I put it the boil water test, and I took a 3 quart sauce pan and put is about half full of cold water they turned on the Duxtop. Well in less than 3 minutes I have a rolling boil. What I do it turn the unit on, and it defaults to a number 5 setting which is 320 degrees I believe on the dial when you press the temp button. When you press the Temp button you can toggle between the temperature you want of a number from 1 to 15. I also gave it the simmer test and yes it will simmer at 200 degrees, it will cycle on and off but you wont hear any changes. The unit has a fan that you can hear but it’s not obnoxious or loud and it runs after you turn off the cooktop for about a minute to cool the internal parts. Nothing gets hot other than your pan like the commecials on Tv show about induction. The pan is hot but the cook top is not, and this is true you can put your hand right onto the glass cooktop right up to the pan you are cooking in and it is cool not even warm. I am very impressed with this unit, and it move in 20 degree increments when its in Temp mode, you can go 140, 160, 180, 200, etc all the way to 460 but I have found that I never have had to go beyond 320. Water will boil if you set it on 220 vigously so why set it higher and use more electricity? The unit begins at the bottom end using only 200 watts on the 140 degree setting, and it climbs up from there all the way to 1800 watts if you have it on 460 degrees. Personally I cant see having to set it very high because even frying eggs or burgers, or pork chops etc, I leave it about 320 and then I lower it down to about 200 to keep them hot. Nice thing is you can drop it to 140 and your food will stay nice and toasty. I can’t do that on my Gas stove. I also can’t boil a pot of water in 3 minutes, and with my gas stove there is always heat coming up around the sides of the pans, which make the handles super hot and I need pot holders a lot of the time. On the Duxtop you’ll have cool handles and I really mean cool. I really like this Duxtop cooktop, so I purchased a second one and I plan on putting them side by side on the kitchen counter , but I’m going to install a separate 20 amp line for the second unit, as you can’t run 2 of these on the same electric line or you will pop the breaker. Cleanup is very simple as the top is a tempered glass and very nice done up in black. Also what I was going to say is that the circle of magnetic force is larger on this Duxtop 9100MC. I would say it’s 6 inches or better because when I put the 3 quart sauce pan on and boil water I can see the diameter of the bubbles and they pretty well cover the entire bottom of the pan. There are no humming sounds as I have read from some reviews, and I believe a humming or growling sound is due to the cookware being used. If you raise the pan off the surface the unit will display Error ,a and it will stop cooking but it resumes if you put the pan back on it . The unit is very light and you can take it anywhere. I’ve taken mine out on my back deck on a wood folding table and did some cooking outside with it . Also from the time I got the Duxtop units I’ve rarely used my gas stove, I prefer to use the Duxtop induction top to cook on. I can do fried eggs in minutes and not burn them and they don’t stick. I make a grilled cheese sandwich in a couple of minutes and the bread comes out very nice with a golden tan and again no scorching, unless you set the temperature too high and don’t flip it regularly. The cooktop is a 5 star unit in my book, I use it daily and out of all the units I reviewed this one is a Winner, you can’t go wrong for the price and features. It’s very safe, if you have a child you wont worry about them burning their hands unless they grab the pan itself, and when you turn the cooktop off, its instant off and the glass is just warm under the pan area and cools down rapidly. I like it a lot, and I highly recommend it to anyone who is thinking they might want to try induction cooking. It really does get the job done and it’s very safe, I leave the wooden spoon on the skillet at times and I have no worry that the flames will toast the wooden spoon which is what happens on gas stoves. Try it out, you can always send it back if you’re not happy but I’m sure you will love it as I do mine….Also lots of safety features such as auto shut down, if you forget it’s on , 2 hours it will shut down and you wont blow up your eggs. If you’re elderly and fall asleep when you put your tea water on you wont have to worry about the pan being red hot if your water evaporates it has a temperature sensor that will turn it off if ti’s goes to high so the safety features alone are well worth the peace of mind. I used to always worry about my mother who was in her 80s’and she often forgot the pan on her stove, she lived alone after my father passed away and I was always worried that she might set her kitchen on fire, but not with a Duxtop induction unit, I would have had peace of mind…. These units are awesome….

2. 

   Rated 5 out of 5

   Whiskey Tango – June 17, 2016

   After careful research and a few experiments with other folk’s induction cooktops (NuWave, Max Burton & Tramontina), I chose the Secura DUXTOP 9100MC and haven’t regretted it. While the NuWave claims to have more temperature and power settings, it seemed to me that there was more frequent power cycling at comparable temp/power levels than the 9100MC. Saying nothing bad about Max Burton and Tramontina, I eliminated them for not having as many power and temperature target settings as the 15 levels (each) available on the 9100MC.In order to maintain temperature control, in temperature mode operation, induction cookers have to cycle on and off in order to “hover” around any target temperature. One difference between lesser & better induction cooktops is how much power (actual Watts) is being cycled for any given temperature target. 5 seconds of 1800 Watts/pulse is going to be more energy violent (to whatever is being heated) than 30 seconds of 300 Watts/pulse, even though these two pulses represent the same amount of total power.The 9100MC uses a wider range of Watts/pulse across the range of supported temperature targets than other induction cooktops, so cooking should be gentler across the lower temperature targets. there’s a table in the printed manual breaking this all out.In power level mode, I did not notice much power cycling above power level 2.5 (=500W) per power setting, indicating that the 9100MC is providing a more even/continuous flow of power to the induction coils, at each power setting, rather than pulsing fewer fixed power flows across a range of given power settings. I did not test this with an ammeter, but rather by using an IR temperature gun, aimed inside the cookware in use, and observing how water heats at different power levels.The type and quality of induction cookware is going to make a big difference in how any induction cooktop is going to perform. Aside from the magnet test, pure steel is a relatively poor conductor of heat, such that cheap steel pans are going to experience high initial temperature overshoots, in target temperature mode, and actual ring shaped hotspots on the cooking surface side over the course of any prolonged cooking, whether by power level or target temperature.The initial target temperature overshoots occur inside the cookware because the cooktop’s temperature sensor is beneath the cooktop’s glass surface and NOT inside the actual cookware. There is always going to be a time lag before the heat, reflecting back from the bottom of the cookware, registers with the cooktop’s temperature sensor. It is during that initial temp sensor time lag that temperature overshoots can happen INSIDE the cookware (sometimes momentarily exceeding 500F, depending on the pot/pan). Any induction cookware that exhibits ringed hotspots while cooking is going to be VERY PROBLEMATIC for target temperature cooking on ANY induction cooktop, not just the 9100MC.Cast iron cookware can tend to even out the ringed hotspot effect seen with cheap pure steel cookware, but cast iron is generally on the heavy side and can present other cooking issues.What I’ve chosen to begin collecting for induction cooking is fully bonded, “tri-clad,” 18-0 stainless steel (exterior)/full-core 3004 aluminum/18-8 stainless steel(interior) cookware. The 18-0 steel exterior is the induction layer, delivering heat directly to the aluminum core. The 3004 aluminum core rapidly distributes the heat all across the bottom and sides of the cookware, eliminating the ringed hotspot problem. The 18-8 stainless steel interior provides the non-chemically reactive cooking surface. I’ve really come to admire Vollrath’s Tribute line of pots and pans as a result. These Vollrath post/pans have completely flat bottoms, which is also a huge plus for induction cooking. High quality, tri-clad cookware, with excellent heat distribution across the entire cook surface, is a must for accurate, target-temperature-based cooking.Even slightly warped induction cookware, no matter what its composition, is going to produce very uneven heating/cooking performance (which you may or may not want).Partially or non-fully bonded tri-clad cookware can vibrate, between the metal layers, at certain power/temp settings, producing a high pitched whine that may or may not annoy you during cooking. That’s because the different metal layers are vibrating against one another, as a direct consequence of the induction process, and ANY air gaps/hollows between layers can then generate audible noise, which will vary from pan to pan. Generally speaking, the higher the power level, the more vibration and the greater chance that there will be a high-pitched whine.I will never use any external steel heat diffusers in an attempt to “adapt” non-magnetic cookware for induction cooking. First, an all-steel diffuser is guaranteed to create ringed hotspots, because steel is a poor conductor of heat, making target temp cooking very problematic. Any induction diffuser essentially turns the highly power efficient induction cooktop, back into a far less efficient, radiant heat hotplate. If I wanted to cook on a hot plate, I would’ve used a hot plate to begin with. Induction diffusers make no sense to me, but you can always find someone who’ll sell one to you.I also took the following dB sound measurements, 3′ from the front of each appliance while running:DUXTOP 9100MC = 46-48dBPanasonic 1100W microwave oven = 48-55dBKenmore refrigerator = 40-43dBambient kitchen = 7-13dB (from the center of kitchen, with no motors running)So, the 9100MC is louder than the fridge, but quieter than the microwave. Subjectively, the 9100MC is not too noisy for me. but your own dB readings may vary (depending on the physical condition of your cooling fan/appliances) and everyone is entitled to their sonic preferences.I like the fact that the 9100MC gives audible and visual cues that it is energized and/or cooking. Total silence in operation would be an unwelcomed and dangerous way to go.When not in use, I completely unplug the 9100MC from AC power. When the 9100MC is in use, I make sure that no other appliances on the same circuit (not just the same plug) are ever in concurrent use, 1800W is 1800W.One thing that surprised me when using my older cookware from gas cooking days, on the 9100MC, was the amount of white, waxy build-up that would suddenly appear on the 9100MC’s glass cooktop. It turns out that thin oil residue/skin, that builds up over time from radiant heat cooking, on the outside/bottom of cookware (no matter how “clean” it may look to the eye), gets literally boiled off of the cookware, by induction heating, depositing a cloudy “wax” on the cooktop’s glass. In order to remove this waxy boil-off and restore the original beauty of the 9100MC cooktop, I used a fish-oil based, light machine oil, as a solvent, a microfiber cloth and the requisite elbow grease.Even though the printed manual says not to place the 9100MC on top of any steel surface, I’ve found that there are no EM/RF heating effects below the 9100MC when the unit is sitting directly on top of a steel cooking cart or on top of a steel wire rack.The angled control panel is a big plus. There is no way for a pot/pan to damage the panel from direct “hot” contact while on the cooktop surface. I also have faith that the plastic-film covered blister-style control buttons are durable enough for my needs and actually prefer them over “touch” sensor controls. I want the tactile sense that a button has been pressed.The two things most likely to fail, IMO, are the induction coil cooling fan and the glass cooktop. While I have no intention of abusing my 9100MC, I have no idea what kind of bearing system the fan uses (ball bearings=best, sleeve bearing=worst). The printed manual also says the unit cannot support more than 25lbs total load. So, I bit the bullet and purchased a multi-year asurion/Canopy protection policy, as either of these failures would be total showstoppers.The only modification that I made to the 9100MC is to add an air intake filter to the exterior of the case opening for the induction coil cooling fan. I did this to reduce the odds that lint/dust/oil vapor will be sucked inside the case by the fan, without impeding airflow. The filter is made from soft screen material designed for use with overhead cooking exhaust fans and is held in place by a frame of painter’s tape.Induction cooking has it’s own learning curve. I’m finding that power-level cooking is more useful and successful than target temperature cooking for dynamic, hands on cooking. I never start a “cold” pan in target temperature mode, in order to reduce the risk of initial temperature overshoots. I use an IR temp gun to learn how different pots/pans perform on the induction cooktop. I find the 9100MC’s wider variety of power and target temp settings, in the low and medium ranges, are very useful and sufficiently granular for my cooking needs — along with understanding how my different pots/pans actually perform.I have no need for the 9100MC to have a 212F target temp setting. I live at sea level. If I want 212F, then I cook in boiling water or with atmospheric steam and let the water/steam control 212F. Or, I will use a convection oven set to 212F. I do want very even heating/energy delivery at whatever setting I pick and the 9100MC delivers that in spades. Induction cooking, once mastered, makes it very difficult to accidentally burn food, and opens up slower/lower-temp dynamic/interactive cooking as a whole new world to explore.As far as Lafraise is concerned, I have no complaints. I will say that Amazon shipping did not do a first class job of packaging the retail 9100MC box for shipping. The Amazon box was holed in transit and there was inadequate padding inside the Amazon box, such that the retail packaging suffered a minor puncture. My 9100MC arrived undamaged and fully functional, but Amazon needs to do a better job to protect Lafraise’s good reputation in the Marketplace by shipping more promptly, with better protective packaging.

3. 

   Rated 4 out of 5

   Sleepyhead – October 8, 2022

   Works well for cooking soups, stews, boiling, etc. For fry/sauté pans it depends on the material. Cast iron, up to 10″ in my opinion, is the best choice, something thick and heavy for the heat to spread out effectively so you can cook up to the edge of the pan. Using thinner nonstick pans shows the cookers weakness.The area the cook top actually heats is deceptively small, maybe a 5″ or 6″ diameter. So if you’re using a 12″ nonstick or something where the base looks like it all fits in the circular decal on the cook top, it’s frustrating to see only the center of the pan getting all the heat. It makes cooking up something like a bunch of fried eggs or potstickers a challenge.Now to the plastic bevel that surrounds the top, which doesn’t offer a good seal for boil overs and can melt or crack over time. Seems like a terrible design choice, but I haven’t had an issue with it so far, just be aware of it and don’t let your hot pans sit over the edge.To sum up, it’s totally fine, I’d even say great if you use the right pans. I like that I can set it to a specific temp for simmering chili or soups, and not have to worry about a boil over while I’m not paying attention to it. Just don’t expect it to work for everything or frying up enough portions for a family all at once.