Thumbs Up or Down? Max Burton Induction Cooktop Review
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- Опубликовано: 15 ноя 2024
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Uncle Scott's Kitchen reviews the Max Burton Digital Induction Cooktop. Sure it can boil water, but can it season carbon steel? Will it warp a carbon steel pan? We put the Burton through its paces, as we season a brand new Mauviel M'Steel carbon steel pan, as well as use Lodge, Matfer, All-Clad and Cusinarts, to cook on the Max Burton. Does the thermostat show problems with the Burton? Find out in this in-depth review of the Max Burton Digital Induction Burner.
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Thank you Scott, sorry you sacrificed one of your Carbon pans for the test, You saved us from making the same mistake! So Thank you!
Thank you for the compliments! On the upside, at least the warped pans still work fine on gas... the heat spreads around and it doesn't completely ruin them, thank goodness.
Unless you have a full sized induction range, the size of the active disk on the induction hob (the small thing,) is about 4 inches. Not the fault of the pan, just a characteristic of the device. We have a small Le Creuset saucepan, and it works just great on the induction hob, heating sauces, boiling water, etc., but frying, using my precious skillet? No way.
Our GE Profile induction range has a variety of coils, and the manual states that matching the cookware to the coil size is important. We have had no issues with the controls, heating is very granular 1-9, with also Low and High settings. This range was not cheap, but after almost four years of use has met all our expectations.
I actually had a tab open on amazon for that induction cooktop because I was curious about an induction stove top when I remodel my kitchen. Electric it is! Your oven seasoning works perfectly by the way.
Thank you, Bill! Makes me feel good totknow that people find the videos useful! Good luck on your remodel.
This burner tells you as much about using an induction burner as driving a ratty old Cinquecento (Topolono) is telling you about driving a high end Mercedes Benz.
Uncle Scott, I checked with Aervoe (Mfr of Max Burton), their Max Burton #6600 according to their website has a 9" coil.
I sent an email requesting more information and confirmation of the heating coil size. Will let you know when I know more.
Love your cooking reviews.
I can't thank you enough for posting this. Even though I have a gas cook top, half of it is a grill and only leaves me 2 burners. I was just about to pull the trigger on a portable induction unit for my larger fry pan and others as needed.
I just purchased a set of "Made In" Carbon Steel I've cooked in like 3 times. I wouldn't have been a happy camper if this would have happened to me. You saved me a lot of frustration. Thank you 🙏
Thank you, JR! How do you like your Made Ins?
I don't think that induction burners like empty pans. After watching your video, I put my Stargazer cast iron frying pan on my induction burner (the same one that you bought) on Power Level 1 and it stabilized at 195°F. I set it to PL 2 and it was still increasing slowly to nearly 400°F when I shut it off so I wouldn't damage my seasoning. I saw the same ring starting to form in my seasoning that you noticed.
I'm cursed with an electric range and I bought the induction cooker to deep fry in my Lodge cast iron deep fryer. It maintains the temperature pretty well without all the fiddling around that an electric stove requires. The other thing it's good for is slow simmering. I often cook Shakshuka for brunch on weekends and my induction unit works much better for the long simmering that the recipe requires. My electric range is very hard to set low enough that it won't burn the tomato sauce.
I watched your very well done video about the deep fryer you purchased and it almost convinced me into buying one. I loved the way it handled the oil after the frying was done. Then I slapped myself and came to my senses. Frying should be a hassle for me or I'd be dropping battered things in hot oil 3 or 4 times a week.
Try cooking some food with your induction unit and see if it works. If it doesn't then your unit is defective. Although I don't know why you'd want to, you've got a very nice gas range.
I enjoy your videos, please keep up the good work.
Thank you very much for the great comments. Those fryers are so nice, I am trying to get my wife to let me add a second one, because if I want to make chicken fingers and fries, there is kind of a waiting line... I'd like to get them going side by side. On the inductions, it still makes no sense to me why a dry pan goes so high and the same pan with oil levels off. I had a similar result with oil in the pan that went so sky high... with oil it topped out at about 260 (when set on 200), while dry it went to over 450 at the same temp setting on the unit. Can't figure that out. With water in the same pan, it boiled at the 200 setting (which is fairly normal... I realize water turns to steam and can't superheat).
Interesting, didn't know this was an issue until now. I have 10" and 12" Misen carbon steel pan with 5000w and 3500w 240v induction burner, it cooks pretty well and I did not notice any warp. I guess thinner carbon steel pan is subject to warping?
I one time I had thought about purchasing one of these but never came around to getting one. Thanks for helping me in my decision.
You're welcome!
I purchased the Duxtop 9600 LS at the beginning of September, after two test of boiling water I realized I'd be better off just using my cooktop. Thanks for the video.🍳
Agreed! Thanks for posting your comments. I only bought and tested this one unit, so I was wondering if other people had different models/manufacturers and what they thought as well.
Husband bought a Duxtop 9100 and I got the same uneven cooking. Scared to use my Debuyer on this cook top.
I haven't turned my gas stove on in years except for the oven. I have had none of the problems demonstrated in your video. However, I bought a commercial grade Equipex 208/240v single hob 3600w countertop induction cook top with an 11in size hob. I did a lot of research and I chose the commercial, restaurant grade. In the literature as well as the reviews I read, a lot of the problems you mention are inherent in cook tops meant for home use. The Equipex heats very evenly and is super precise and does not warp my carbon steel, but, you have to pay for that kind of power and precision. It cost $1600.00 but this thing can gently and delicately melt the finest chocolate or it will absolutely melt a pan. It can bring over 6qt of water to full rolling boil in 12.5min! Loved the video and agree 100%. I was just sharing my experience with induction. I don't know about an actual drop in cook top for home use but I do know induction has been used extensively in European homes for years
Useful, Uncle. I was thinking of buying one of these; not now! 😅
You're welcome, John. I have just not had good results with the one I bought.
Thanks for posting this.
I was considering about induction for this black Friday.
I guess I'll stick with my 20 years old APW electric coil.
I think if you are willing to spend $1,700 for a commercial-grade induction burner you can probably find a good one, but in the consumer end of the market for a couple hundred bucks they just don't seem to produce good results. Good old electric coil sounds better to me!
First off, thanks for the videos, they have been vary informative as I am just starting to get into carbon steel. anyway, I have been thinking about getting a electric hot plate to give me some extra cook space in my kitchen and have been thinking of of an induction one but am very concerned about warping my carbon steel pans, I only have 1 right now but am shopping for a 2nd. I don't know very much about induction burners but could you use a heat diffuser plate to even out the heat fluctuations that are causing the warping or is there an issue with using a steel diffuser plate with a carbon steel pan?
Thanks for doing the test. It answered some questions that I had, and confirmed some fears. Mainly that the heat would just be in a limited area. Bummer! I guess I’d give the whole induction thing a big FAIL. I do think that is ready for prime time..at least not for people who know how to cook. Cheers.
Maybe the big stand-alone ranges do better, but from many comments I've received on other videos it seems that lots of people have trouble getting their carbon steel pans to play well together with induction technology. As I like to say, I have gas and I like it.
A very helpful presentation .It explains a lot about induction cooktops and iron pans . Also a huge thanks for all your advices on seasoning .Simple solid informations .
Thank you for the nice comments!
Whenever I buy my own apartment I'll invest in one of those smart induction tops that adapt to the size of the vessel you're using, that should dolve the warping issue
Can always buy commercial grade. Definitely a must have for any Kitchen as the proverbial "fifth wheel" of burners.
I have two induction cooktops. One just for my stainless steel cookware, the other for my cast iron.
I have not had problems cooking on either so far. My cookware doesn't spin on the induction. However, I season all my cast iron in my oven. Sink is by oven, induction cooktops are not. And the gas burners in this apartment are not usable.
I have the nuwave induction for cast iron cooking while the other is a sandoo. I have heard that some people use a diffuser plate for induction cooking, so that might be an option for people having problems. Apparently you could also use your copper cookware on the induction with a diffuser. No personal experience to pass on about the diffusers but I looked into Amazon reviews because of one cheap pot I used to boil water - doesn't work on induction. It was a better deal to buy Cuisinart multiclad stainless steel.
I have seen those diffuser plates but I have not tried one yet. On a separate note, my mom has been using the same cast iron pans she inherited from her mom and grandmother for over fifty years. She seasons them in the oven and then uses them on electric flattop and has no problems. So some of the problems might just be with carbon steel and not other pans.
I had the same results with a similar induction unit. I almost returned it, but I ended up buying an 8" lodge cast iron, and it worked great. I was able to cook bacon, sausage, hash browns, and eggs without burning or sticking on a brand new pan! I'm still not a fan of induction and won't bother for anything larger than an 8" pan. But if I'm just cooking for one, I'll use it.
This burner is a very cheap one, very low quality.
Good video. I have had people ask me about using carbon steel and cast iron on induction cooktops and I simply direct them to your RUclips channel.
Thank you very much! We can use all the traffic we can get around here....
I found this video while searching for video of the Max Burton #6600 Digital Induction Cooktop 18XL Counter Top Burner, I already ordered it, has a 9" coil which is quite uncommon. It is ~135 on Amazon right now... Fingers crossed.
Uncle Scott's Kitchen-What brand is your gas range? and how long have you been using it? Thanks in advance.
It is an Ilve (that's a capital "i") Majestic dual-fuel range. It's an Italian brand. We got it as part of a big kitchen remodel, and we went way over budget on it, but on the upside, it's beautiful and I use it every day. I've had it about three years now.
I brought one for my candy apples I hope it wasn’t a waste 😔
the outer ring printed on the Burton is very misleading, but i think that's an issue with induction burners in general. there is absolutely still a time & place for it (when i'm out of burner space + fine temperature control on 6-8hr veal stock cooks--although the auto-shutdown after ~170min is a real bxtch there) , but it's definitely not a great choice for cast iron or carbon steel pans.
PS really cool seeing you take a scientific approach to this. i'm a big advocate for thermal guns in the kitchen
If you decide to try this again, see if you can get an European Spec Breville Control Freak 240V unit with more power than the American Spec model.
I have a nuwave that I purchased for my disabled roommate to use since he can't reach the controls on the stove. Perhaps a much cheaper unit, but I pretty much found the same thing when using it. Very uneven heating and has some strange cooking characteristics. It's good for simple things, but I wouldn't use a good pot on it. Like you said, for a dorm room, sure.
I haven't tried a Nuwave, but it sounds like they are pretty similar. I forgot to mention the video that this burner cost about $90, so it wasn't overly expensive. Might be less than the Nuwave. Thanks for posting comments!
This reflects the fact that iron and steel are pretty poor conductors of heat. To get even heat in an iron or steel pan the heat source, no matter what it is has to be about the same size as the pan and even then if, for example, you have a gas ring burner you could have a hot area near the edge of the pan and a cooler center. The solution is probably to use cookware that has a layer of a higher heat conductive metal such as copper or aluminum sandwiched between layers of steel so that the heat is distributed more evenly.
Great comments. That All-Clad fry pan in the video is a five layer I think... two layers of copper in it. It still had some uneven cooking problems. It's probably better than the others at diffusing the heat, but the induction just seems to be off the charts with the heat concentrated in that one little area. I guess with gas and also in the oven, the heating is much more even around the pans.
Did you really use both cooking zones? It seems on the temperature reading that it is only the middle part is hot.
Maybe you need to get yourself a "thermographic camera" to your kitchen also.. :)
I have a induction cooktop from Siemens, I had no problems with either seasoning or cooking/warping.
I am using a Pintinox 12 inches, and one De buyer 9,5 inches, and I use them all the time and haven´t had theese problems at all.
I can imagine it isn´t all the same as gas though.
Great comments! I think it is really good to hear from people who have induction and having no issues. On this burner, I don't think there are two zones, the lines are just minimum and maximum lines for the bottom of the pans. I need some of those Predator-vision goggles for my pans!
The gas beat the induction in boiling water? Thought one of the big advantages of induction was that it could heat quickly and boil water quickly. I'm surprised
I think I left a sentence out of the video in editing it, but the induction was faster at the lower amount of water (4 cups), about even at 8 cups, and slightly slower at 12. That was on my medium gas burner. I have a high output burner that would probably have been even faster, but it's so powerful that I can only use bigger pots on it (like a pasta pot).
When I thought I could season my new Matfer 11 7/8" outside on a portable burner, it warped it. The pan makers need to include a disclaimer warning/advice. I put up a video on trying to flatten the pan back out if that helps. At least you got 300 uses first, my logbook never got a chance!
It would be nice if they gave some advice about glass top stoves as well. Uncle Scott's Kitchen is the only place that I've seen any information on the problems with these style cooktops.
If I know anything about big corporate culture, there is probably a mid-level manager somewhere (or many of them) who would be afraid to acknowledge any downsides to his or her company's products. On another note, I am going to try this flattening at some point.
Thanks for the compliments! For me, the glasstop electrics seem to work a little better than induction. The method of energy transfer with induction is just so unique that it seems to cause problems. I still can't figure out why a dry pan got so hot but the exact same pan with the exact same setting on the burner but with oil in it was 200 degrees cooler. There is something weird with the energy transfer and the ingredients in the pan.
I would like to see you do this on a big 11 inch hot plate or possibly a portable Berner that has at least fifteen thousand BTUs or 12000 BTUs
If only I knew some cajuns who were having a crawfish boil...
I think you have a faulty model; I've read only a few describing similar issues to yours. We use only cast iron, or enameled cast iron on a cheap Salton we found on the buy and sell. It works great for our smaller pans, 10" & under, but it always under performs (error codes) with bigger pots and pans. I have been searching for larger diameter coils, and unless you buy the big commercial variety, the options become more limited. I have been looking at the Max Burton 6600, as someone else here also mentioned, or maybe a Berghoff Tronic XL. Sorry to hear your fist experience with an induction top was so ruinous, but again, I think you've got a bad unit there.
A dude from Max Burton emailed me and said they are redesigning them a little to work better with carbon steel, but I have not heard if those are in production yet or tried one. If you get one and try it with some carbon steel, post back and say how it goes. Hope it works!
@@UncleScottsKitchen will do. I have some deBuyer crepe pans I could try testing out...
I’d like to see you do a review of a Solidteknics wrought iron pan. I don’t think you have enough pans.
I just told my wife your comments and I got a PSSSSSSSHHHHHHHHEW! I'm pretty sure that means I should get one.
Seems pretty clear.
It looks like you gave it a fair shake Scott.
Thanks, Bill!
Wow! What a clusterflop! Bummer. Thanks for doing this video though!
Thanks for the compliments!
I purchased a similar looking (but different brand name) induction burner at Costco and had similar results to uneven heating and poor to no thermostat control. It seemed that the burner itself was either off or on and the only difference in heating or power level was how long and how often the heating element was on. I need to utilize Costco return policy. It is not a good product in my opinion.
Great comments and thanks for posting. I wish I had bought mine at Costco. They have about the best return policy in the world. Never too late to return it if it is giving you problems!
2:53 The PORTABLE COUNTERTOP induction cooker didn’t have an advantage over gas. I hope people don’t discount induction cooktops over this, not the same. Induction cooktops (I have a Bosch 4 burner) have one main advantage over gas, since the magnets heat the pan or pot, there’s no hot spots.....they heat up evenly. I went from gas to induction and am glad I did. Lot easier to clean. Biggest issue is you can’t slam pans down on them, you have to be a little careful.
I would love to get a bigger induction range just so I could test more pans. Have you tried any carbon steels or cast irons on your induction? Had any luck with them?
Uncle Scott's Kitchen Hi Scott, I’ve used a couple cast irons on my induction, I like them and the heat is very consistent. My Bosch has a burner that’s 11”, the other burners are smaller. As a test, I put my 12” cast iron skillet on it, turned the heat up to 80%, and took readings with a laser thermometer. After 3 minutes the temp at the outer edges was about 250, and most of the surface was from 350 to 380.
I just ordered my first carbon steel pan, from bk cookware. Look forward to trying it!
Excellent cook top review, you covered my exact concerns. Not buying this one that's for sure. Thanks.
Have you ever used an induction cooktop with a 9 inch coil?
I haven't used a 9" yet. I want to get a commercial induction burner for these reviews, but they are well over $1000. I haven't seen one in a consumer grade model in the $200 and under range.
@@UncleScottsKitchen actually there is a raltively new max Burton model number 6600 priced around $140 with a 9 inch coil and external thermometer to supposedly maintain temperature by measuring food/liquid directly.
@@UncleScottsKitchen Check out Max Burton 6600 Digital Induction Cooktop 18XL, 9" coil for $150 or a bit less...
No spinners on my induction. Seasoning is a burden, hence debuyer handle slightly weird from oven seasoning. Gas is better on cast iron and iron pans. But i will never go back to it. My AEG cleans easily and I can control temperatures like a pro...
Thank you very much for the comments. It's good to hear from people who have induction and are having better results with the carbon steels. Maybe I can find a used standalone induction range and do some more testing with these pans.
Bummer, so this one also has a contact surface much smaller than the surface area of the unit. When will they start making units with even surface area heating!? Grr!
At first, the clapping sounds made me think this video would be annoying, but I ended up liking it. I have no idea why.
It grows on you!
Fantastic, thorough review
Thank you, Dan!
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Rule 1. Use portable induction solo on All-Clad and small pot and pans.
Rule # 2. Using my Iwatani 15000 BTS portable stove on my carbon steel (pan and wok) and cast iron. This is for fast and furious food, a beautiful rib eyes, or fried veggies for 2 to 5 minutes max.
Both All-Clad, carbon steel and cast iron, the temperature must be raised gradually, changes in temperature ruin any metal. Never wash with cold water if the pan is hot only with hot water and if necessary, it is best to just clean with a paper towel.
Never an induction or electric stove will outperform a stove fire that is more controllable.
I just got the burton 6600 18XL. I just got. It and i quickly just boiled water in it. It is different from this model as it has a very easy to use temperature setting. I put a large pan on it and noticed the bubbles on the bottom and they were very well spaced. I like it and i am glad i made the purchase. The temperature is amazingly easy to use. The main advantage for me is that i have a Viking stove and when i cook anything that spatters i have to spend a lot of time cleaning the thing. Also, i can take it outside when i fry and not stink up the house. By the way, this is not made to season a pan. That has to be done at high heat. I don’t like this site. I think the laughing and silly comments are just too fake. He is ok. Knock off the add on’s
Why would I ever get an induction stovetop...when gas is clearly the best way to cook, whether it's in regard to the process of cooking.....or what it does to the pans?? Every good cook will tell you that they will cook with nothing but gas.
It’s a clever idea that’s just not smart.
I like that... I think I've had a few of those myself.
Just get a NuWave Gold induction.. the settings are used in degrees or celsius instead of power levels which are confusing
This one allowed me to choose either power levels or temp, but I seemed to have the problems either way.
@@UncleScottsKitchen I see, induction isn't very good with carbon steel. It works great for my cast iron and stainlees steel however.
This is a cheap induction burner and the "Hob" is really small. Its like using a small electric burner for a large pan. Yeah thats the problem. You need a full size "Hob", I think Burton is misleading people. Thank you for the video
thanks I'll stay away from MB. I've wanted a portable to help out with my mothers 58 year old stove - it's a energy hog. Was disappointed to discover her expensive stainless steel pans turned out not to be magnetic -someone made some money- and so are useless for induction burners.
" I'll stay away from MB."
It's not a problem with Max Burton, it's a problem with ANY induction burner. For non-magnetic cookware you need either gas, halogen, or electric coil.
Agreed!
I know non-magnetics don't work on any induction so that's why I was disappointed with our pans but this demo of MB seems to show it being worse than others than other induction burners..
@@colemyst In testing of portable induction burners by America's Test Kitchen, the Max Burton Digital Induction Cooktop, Model 6450, scored a "Highly Recommended" rating among the five models tested, and came in second place, bested only by the high-end Breville PolyScience Control Freak...which is priced at a staggering $1,599.95.
Sad and aggravating when you buy an item and it doesn't even do the one thing it was meant to do.
A sub $100 entry level cooktop is not going to cut it for frying using a cast iron skillet. Leave the toys for the dorm room and go for the Max Burton 6515 or better yet the 6535
The Max Burton guy got a little annoyed at me for that review but he also said that they have (or will) redesign the models to work better with carbon steel, but I have not tried one of the new ones yet.
DAMN! Way to ruin your pans! Back to the drawing board.
You should have returned this one. It’s abysmally bad.