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4.4 out of 5
87.50% of customers are satisfied
5.0 out of 5 stars the Secura DUXTOP 9100MC is an excellent first induction cooktop in my kitchen, now, i'm completely spoiled by it...
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 Bolo shipping did not do a first class job of packaging the retail 9100MC box for shipping. The Bolo box was holed in transit and there was inadequate padding inside the Bolo box, such that the retail packaging suffered a minor puncture. My 9100MC arrived undamaged and fully functional, but Bolo needs to do a better job to protect Lafraise's good reputation in the Marketplace by shipping more promptly, with better protective packaging.
5.0 out of 5 stars We literally don't use our stove top anymore
I was kind of scared to use one of these but wow. It works super well, boils fast, but doesn't stay hot for long once you unplug. Quick to clean. It does make kind of an annoying sound cooking at high heat, but I wouldn't remove a star for that just because that is basically the case with any cooking appliance.Since we rarely cook with more than one pot at a time, we were able to use a stovetop cover and put this on top, making a lot of counter space. It's a game changer especially if you only use one burner most of the time. My husband also keeps one in his office to cook his lunches :)To note: you can't use just any pot with these-- the bottom of your pots need to be a magnetic metal, so keep that in mind if you aren't familiar with these !
4.0 out of 5 stars Great, but too loud for me
While our induction range was busted, out of warranty and too expensive to repair, we took some time to decide what to replace it with and bought two of these individual burner cook tops to get us by in the meantime. We used these for about two months, and during the discernment process, considered using them permanently and buying a counter top oven. But using these convinced us that this is not an option.PROS: Understand that we were already sold on induction before buying them, and will probably never go back to gas or non-induction electric. So we already knew how to cook with stainless steel and we do so with ease. (You have to know to get the pan hot with fat before adding food, for example. If you are a non-stick cookware lover, you will probably hate these, or at least have a learning curve with them.) That understood, these work great. They heat up fast, are easy to use, easy to clean up, and are as efficient as was our GE induction range cook top. (We loved that range and are very sad that it died after less than 4 years of use.) Actually, they may even have heated up quicker than the GE range, and the settings definitely ran hotter than did our range burners. We have since bought a new induction range (an Electrolux), but are glad to have these as a supplement and a backup, and have stored them carefully for that purpose. Also, the price is right for an alternative to a full cook top.CONS: The fans on these things are LOUD. Again, we were used to induction, and so were used to the fans coming on with use of the oven and burners. But these are at least three times louder than were our GE range fans. And they are probably 6 times louder than our Electrolux range fans. It doesn't bother my husband so much, but I have more sensitive hearing. Before I would sit down and eat the meal just prepared on these things, I would turn off every noise making device (range hood fan, TV's, etc.) to give my ears and brain some peace after the loud droning sound, mixed with a light squeal, that was unavoidable while the meal was being cooked. The sound of two of these burners and a range hood fan was over the top. Also, the first time I had to do kitchen cleanup, I decided that using these permanently was not an option. I don't think the oil and "stuff" that spews from the pot or pan is any more with these than on a normal cook top (that would all just depend on the food and temperature), but having to clean grease splatter off the long, thick, hard-to-straighten out, zig-zaggy electric cord, as well as the sides of these, then move them and clean off the surface of whatever you have it sitting on (we had them on our broken range), was simply too big a pain to me. It is no big deal if these are an occasional use thing. It would be like using any counter top appliance--of course you need to clean it all up and the counter and wall around it afterward. But I would not want to have to do this daily. Also, the cord seems unnecessarily long. We used them on quite close to our counter top outlets, so the cord did not hang away from the appliance, but was zig-zagged quite close to the burner. It would have been nicer if we could plug them in down low on the wall behind the counter top. If we had to use them permanently, I would arrange to do that.In summary, these cook food great and are super user friendly. They're a great option as a way to test induction, and to have as a backup, or when cooking a large meal and you need extra burners. But as a permanent solution, in my opinion, they're just too loud. Even for other uses I have though of, like as warming plates on a buffet for a big holiday meals, I wouldn't recommend them, because they are simply too loud. A sound-sensitive guest may turn unexpectedly aggressive if you subject them to that sound throughout dinner. However, I think my husband would use them and think nothing of it. Background droning noises don't usually bother him.
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Wrong power volts information
The seller mentioned on website that the item is working with power volts 230 but actual 127 volts, I opened it after 30 days to use it I found out 127 volts working power, it’s new and I asked to return it , the just changed working volts to 120 on website and refused to return it
Wie beschrieben
Wie beschrieben
an excellent addition to a small kitchen
this was a replacement for another induction hob which stopped working after more than 20 years. So this has more feature and better temp control than my old one. It works very well
koelt goed na met de inwendige ventilator, als je klaar bent met koken, dat verlengt de levensduur.
mee in de camper en waar 230 volt is makkelijk en snel voor elk recept. mooi compact en degelijk apparaat.
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Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black 9100MC/BT-M20B
BHD58051
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Product origin: United States
Electrical items shipped from the US are by default considered to be 120v, unless stated otherwise in the product description. Contact Bolo support for voltage information of specific products. A step-up transformer is required to convert from 120v to 240v. All heating electrical items of 120v will be automatically cancelled.
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