DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC Review
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- Опубликовано: 24 авг 2024
- Product Page: www.extrafudge...
This is a review for the DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC.
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Been using this unit for about 8 months. It works very well. The controls are easy and clear. Just be careful moving a hot pan from the glass cooking area to the plastic control area it will melt just slightly.
I use induction cooktops at the resort I work for, they really work fast, I use mainly the higher temps for as many customers as I cook for. Takes some getting used to but they are amazingly fast! I can whip out an awesome seafood scampi with alfredo start to finish in 3 minutes, thats garnished and in the customers hand.
I am thinking of buying one of these. Your video was very good and intuitive. The noise will not bother me as I'm deaf.
Cooking the pieces of onion would be a lot easier with better results if you separated the pieces before you put them in the pan.
I have the Kuraidori induction cooktop and as long as the base on your cooking pot or frying pan as the same circumference as the circle on the cooktop, it will cook evenly. And yes, any pot or pan that a magnet will stick to the bottom will work.
Power setting and temperature are separate. Power setting chooses how fast it gets to the set temp. Temp setting chooses the temp to cook at.
You can set to 460 but at heat setting 2 and it will heat up alot slower. Or set to 460 and heat setting 10 to heat faster to 460.
Hope that makes sense
@ureviews
That is why I am watching this review... LOL!! I got the Induction cooker 1600w and a green pan 12" Fry pan with cover for only $29.95! I knew my Santa would appreciate the help so I know the price.. I say a good deal considering I didn't even know what Induction was at the time! I have other HSN Green pans and the 12" Fry pan is what caught my eye, as it sells for $49.95 BY ITSELF! Now I am induction hooked! All my prev GreenPans work!
The part of the cook top that the pan sat directly on is hot. You can use any cookware that has a magnetic bottom (just check with a magnet, if it sticks, it should work). When purchasing a pan the manufacturer usually states it.
Duxtop has a new updated model, this new model has a larger induction burner size and will adjust automatically to the size of the pan. It has an inside burner and an outside ring that gets active if the cookware is wider. Also has about 3 new features for its controls for cooking at different powers. The new model is 8300ST. Amazon has it for $89.99
Nice video. One thing to be aware of is that if you choose to use cast iron pan, be sure to bring up the heat slowly on it at first, as a cold pan heated immediately on high temperature setting on one of these induction cookers will crack the pan and may result in a burn to the individual. Cast iron works great but use cautiously to avoid this from happening when using one. What, no garlic with the sautéed onions! ;-) ;-) ;-)
I love this cooktop and it came with the perfect size pot too so I couldn't pass it up. I bought it in 2020, for 107, I couldn't pass it up. I think the owners manual should have been explicit on which button is for temperature mode and power mode. I think you may have answered this question as I watched the video. Is the power mode the left flame button, and the right thermometer icon button temperature mode?
I've been using it like that and it seems to work. For sauteeing I use the right button at a lower number so the onions dont sizzle right away and cook too quick.
If you don't mind answering. I am not sure of the MFG I have as it came with a set. I was granted a culinary gift from God, when HSN opened up an OUTLET STORE just 4 miles away!! I got the Induction cooktop and a Greenpan (which I love and now have 5 of !) The only prob I have is that I cannot get a slow simmer. It starts at 300 then goes to 600, then jumps to 1200, and then I dont know why it has a 1350, then goes to 1500. I miss the simmer and "gentle" boil stages. more control over my temp
The IR sensor measures the emitted IR passively - the laser beam is only used to aid in aiming, so laser beam refraction wouldn't be an issue. So pointing it down toward the water should give a fairly good indication of the temp (at least at the water surface). If there is a lot of steam/vapor above the water this may throw the IR sensor off (it would be "looking" at the steam/vapor rather than the water). The probe thermometer would probably give a better indication of the true water temp since you could immerse it in the liquid.
It depends on the thinness of the magnetic base plate as per my experience. Thinner the plate with base area covering the cook-top, higher the resistance to magnetic flux and more the heat generated in the process to accomplish faster cooking. Unfortunately, frying requires the pot with thicker base to withstand fast heating.
Well besides being way hotter (220Volts) My main burner i think is 4000w. No glass to break.
My suggestion is to keep using them if you feel you got the burner too hot just partially slide the pot off it. (don't wait till it cools down) Maybe even completely remove it for a few seconds.
It's like with every other cooking instrument you have to get comfortable with it.
Wow, I can really smell the onions frying from my monitor.
Also, check out the restaurant suppliers, you can find an inexpensive unit (Avantco) to start with (Webstaurant).
There's a very good reason, the area where the pot is actually sitting on does get hot from the pot itself.
The induction cooktops are ok, however you will notice even in your video that the center is what gets hot, perhaps only about 4 inches in diameter from the looks of the water boiling. I read tons of reviews that say the outer part of the pans don't get the heat so cooking is mainly in the center portion of the pans. I prefer the entire pan to be hot which is why I cook with gas... it's more even cooking...
Like the clear control panel....not too sure about those hidden under the glass type controls...
A lot of SS pans will work, you just need to check the base with a magnet - if it sticks, it will work.
Some of my SS doesn't work, but most do. I also have a lot of cast iron in all shapes and sizes. You don't need to buy expensive SS to have it work - IKEA and Walmart have inexpensive pans that work well.
I only got it as a backup and portable outdoor cooking (with a generator). I do think it could make a good alternative. P.S i love the electric coils. I have those at home and once you figure out how to cook on them, you should do just fine. I think they are better than gas.
I never heat a pan without something in it. But that's me. If a magnet sticks to the bottom, it's usable.
Almost all stainless pans that I use require preheating to eliminate sticking.
My bad. Just fyi, the glass sitting directly over the pan will get as hot (or close) to the heat of the surface of the pan (by getting the heat from the pan) Because glass is a bad conductor, the surface not touching the pan will be much much cooler.
you should use a timer to see take how long does it take to boil water
Honey, those are WATTAGES. Put the cooktop in the TEMPERATURE mode, and turn it down to the lower temperatures. It still will not simmer small amounts very well, but instead will cycle on and off, but with heavier cookware and larger amounts (say a big pot of stew), it should simmer OK.
All models are different. Some have a smaller ring, some larger. They usually will tell you the max size pan you should use. Also, the type of pan used makes a difference - if it spreads the heat, it will work better (cast iron etc) - you need to let the pan heat up a little before cooking anything, don't try to blast it all at once. Re brands: you should go to Amazon or similar to check out all the different brands. They all have different pluses and minuses, read all the reviews.
@tjflounder This one goes all the way to 1800 watts. The IF thermometer is 10 years old :-p It's by UEI which i trust.
clever the way you filmed looking down into the pan. thanks,,,it'll help me decide which I'm gon'na buy. could do without the noisy paper packing tho'
You need a good old fashioned cast iron skillet for this bad boy. That would eliminate the hot spots,
YES thats right YOU are not using a thick heavy pan because the heat is IN the pan w induction not under it. PLease use a thick iron or steel pan.
Looks like you have a nice model, I might think about getting one. Thanks for the review.
From the video it seems he is browning the onions at only 200 deg, though the decive is set to 250 deg.
Setting to 350 or higher on this rig might effectively brown them faster?
Great video. exactly what I was looking for. Thanks!
Have you seen the new NUWAVE PRECISION INDUCTION COOKER? It is round and is supposed to be pretty good? I just wondered if you had an opinion. I don't mean to implicate any negative or bad feelings toward the Duxtop as I think it is an extremely popular item and will continue so for a long time.. I actually think I might get them both, to add to what I have..replacing my stove top almost completely..!
Seems to me you didn't turn on the larger ring when boiling water, just the smaller one.
Hi, nice video. I was wondering if you can help with some questions 1. What are the diameters of the two circles on the top of the DUXTOP?. 2. What is the Diameter of the true induction area?, I have seen pics where people opens the portable cooktop and show and measure the circle made of wires inside cooktop. which is the real induction area. is this inner circle full of wires of just an outer ring?...I would appreciate if you can get that information. Thanks in advance.
What is UEI? I thought Raytec and Taylor were at the top?
This has a low temp of 140 F, that sucks and it is a deal breaker for anyone who melts chocolate and makes candy as the perfect temperature to do chocolate is about 120 F. I picked up the Sunavo inaction cooktop instead as it rages from 100 F to 460 F and its also 1800 Watts capable.
Should include a watt meter in testing.
@ureviews I checked out UEI...nice stuff.. sears has one that looks similar for 109 to 111.00. not to bad..
ps. I watched the video...farther I didnt realize I did not finish it.... my onions did not take as long. Did you salt them the draw out the moisture? Were you going for Caramelized onions? Just wondered. PS.. I appreciate your honest approach to the video and assessment, good job..
Pan must have a magnetic steel or iron layer. to test you can always see if a magnet sticks to a pan.
Hey Buddy cool... what temp range does it have.. the only complaint I have of the one I got at the HSN Outlet store was that it goes from 300, 600 then jumps to 1200,1350 then tops at 1500W. I love it so much as I am in a wheelchair and can now chop and drop like Rachael does right on my Kitchen table!!! Did you shop around before you got your IF thermometer? I am looking at Taylor and Thermoworks and Raytech?? Any thoughts of what you discovered in comparative shopping??
Thanks..Tim
looks like he's using a quality pan...all clad or something comparable ....makes a difference as well
Carlos Gregory I thought the all clad would have done better as far as even heating. The heat is below 250 and all over the place. From what I see a 7-ply Demeyere is much better than all clad especially for induction cooking, but you pay for it.
interesting ...I'll look into one ....thanks
H. Brian Bowman will all clad work as well ?
Carlos Gregory First thing is this is induction, so the pan must work for that. I think all clad 3 ply will work as that looks like what is being used (the heat was too low). All clad is good stuff.
You want the heat to move quickly around the pan. That is where the 7 ply out performs the 3 ply. If you lay a steak on one side of the pan, the 7 ply will reheat that side faster, but the 3 ply is still better than cast iron. These all work well with gas and electric as well.
ureviews I got this for my sister & she tried a regular pan & it won't work. She told me "The Pan Needs Magnet to Stick to the back. Do you know anything about that?
Yes, the pan needs to be suitable for induction, A way to check if it is, is to put a magnet on the bottom, if it sticks than it should work. Also most pots will tell you if it's suitable for induction cooking.
Nothing wrong with it having no ground, as long as the neutral never gets disconnected while you are cooking on the edge of the tub while sitting in the tub and a dog or something knocks it into the tub it should be ok.
can you do a test with the kill a watt to see if the wattage levels are correct
This,d be great for my cast iron skillet
Can we use any the of dishes or pans to cook on this burner? Also, once the burner is turned on and heated the pans, is the surface cool to touch like the other induction burners or nor?
Appreciate your advice
your IR probe isn't accurate when you are measuring the pot with water. Water refracts the beam and gives you some error. Also trying to maintain 250F is gonna be hard for any cook top as that is a very low temperature. The temperature setting of 250 is measured within the base with a correction factor, but the error will probably change with respect to the size of the pot and the thickness, but will generally be lower in the pot than the setting temperature. ?Thank you for posting!
Induction cook tops should not get hot but in LARGE letters it says on the cook top that "SURFACE REMAINS HOT AFTER USE" - Why is that if it is a true induction cook top?
thanks for your response
WTF? I've seen this comment copy-and-pasted onto 3 videos so far! 1) The service life is commensurate with the quality of the equipment, as with any electronic device. An electric hotplate certainly does not last forever. 2) Induction transfers heat more efficiently than gas, and gas usually comes with chemical contaminates 3) Appropriate pans are commonplace 4) Keys and rings are absolutely safe and 5) If you don't want one - don't buy one! (Or return the one you already have!)
I am curious how noisy is the fan? Is it loud enough it would be hard to talk over? I am looking to purchasing a portable burner for fondue and looking for something that heats great but is quite.
How does this unit do at boiling 4 quarts of water for pasta? Does it come to a full boil or just a vigorous simmer? Thx.
The cookware must contain iron or steel. Cast iron or stainless work, but if a magnet sticks to the bottom of the pan, it'll work. No aluminum or copper.
Thanks for the review.
Interesting. Looks like a nice design.
Most household current, 110, supports only 1500 watts. To use higher wattage one has to go with 220
110vac x 20 AMPs= 2200 watts. Most new households support 20 AMPs Breakers.
Really? Don't have a high enough iron content? That sucks. I've got a nice cast iron collection, and was thinking about getting one of these for camping. At least I know cast iron will work.
Thanks for the video. HSN is offering a NuWave by Ming Tsai for 79.95, but it's only a 1300-Watt Premiere Induction Burner. This one is 1800-Watt. Anyone have any comparative experiences in wattage?
Ah? Perfect for induction.
@tjflounder ps. sorry I repeated myself about the set..I didnt realize I already told you in the first part of the other response. my bad..(:
Eat plain onions! Bravery
hey man how much temperature builds up on 500 watt and 1000 watt???? i m curious
@tjflounder UEI test instruments. They are well known. Google them.
intrested in purchasing one of these. how is your duxtop cooktop holding up?
@tjflounder yep I wanted to caramelize them. Yum yum.
Just got one on Amazon and it doesn’t work keeps coming up with air code it will not turn on.
Skillet needs to be induction compatible. Did you make sure of that?
@@ureviews yup tryed cast, I’m just about every other material pan in my house, Literally looked at the review on one of my pans and it works in a video with someone else but not me
@tjflounder looks like you need to look for a different induction unit.
great vid.. found these on ebay and planning on getting one.. hows the duxtop holding up so far?
thanks!
How long was the power cord?
What type of pan are you using? I've heard that some stainless pans don't work.
I use the better home and garden set: goo.gl/f8tkYX (I see it's out of stock but if you find one in store it's an amazing value). I also have a few All-Clad D5 series pans. They do a great job distributing the heat across the bottom of the pan. (Avoiding hot spots)
ALTERNATING CURRENT!!
Have you tried fried chicken?
You have no idea if this is a true 1800W cooktop if you don't measure the input wattage. Duxtop is known for inflating its wattage rating. 9100MC is only 1400W. You also didn't measure the temperature when you set it at specific temperature. If you did, you will find that it is grossly inaccurate. And you didn't use a audio spectrum meter (available for free for all smart phones) to see the noise level and frequency. If you did, you should find that there is a large peak at about 20kHz (a lower peak at 17KHz). Your hearing may not be able to hear it, but a lot of people can.
how big is your pan?
what is an onion?
At 10, what is the temp?
I feel bad for you :) just kidding... I wanted to make caramelized onions. It takes longer on lower heat.
Most stainless pans don't work, actually.
10mins to barely brown onions? grounds for divorce if i made dinner on this.
Not even heating
Seems like my electric kettle is faster...
Thought about that too, but this was ofcourse a very wide pan with no lid......If you let the lid from the electric kettle open, it takes considerably longer to reach cooking temperature.....
Does the electric kettle cook anything in a pot?
ureviews... great video. do you have any brand name pans that will work on the DUXTOP. I have the DUXTOP and ordered the Frying Pan Ceramic Non Stick Set Gourmet Chef Kitchen Cooking Food Induction NEW #301113391368 from Ebay. Even though is claimed to be induction cookware, I got an EO error which indicates not suitable for use on the DUXTOP.
wrong cookware for induction cooktop
@9:55 u speak like me: "too of a loud of a fan"
You are kidding, aren't you?
No information whatsoever on how long it takes for oil or water to be heat up compared to a traditional cooktop. I'll pass.
Too many variables, since every cooktop at every setting is different.
You lost me at clicky type. WTF!
What size pan are you using? It's the one thing I'm still iffy on regarding induction. I hear you get a ring in the middle and no heat on the edges in one review and "the heat spreads evenly regardless of pan size" on the next. I'm considering this, the Max Burton, and the NuWave models but want to make sure I have something that handle more than an eight inch pan.