ChangBERT Portable Induction Cooktop 208-240V 3200W NSF Certified Commercial Range Countertop Burner Pro Chef Professional Hot Plate High Power 18/10 Stainless Steel Housing Schott Glass

Compared to my old 1800-watt, 110V cooktop, this induction cooktop feels so much sturdy after nearly six months of use. A quick wipe-down after cooking, and it’s as clean and shiny as new. The stainless steel still gleams, and the solid build makes me confident it’ll last for years.Last weekend, I made a big batch of marinara sauce for a family gathering. The 3200-watt power boiled the tomatoes in no time, and the temperature control let me simmer the sauce for hours,no burning, no sticking.Boiling water is so much faster on this 240V cooktop compared to the 110V one. Since I already had a 240V outlet at home, I could plug it in right away. For me, the extra power and faster cooking speed make a huge difference, especially when using heavy pots. It cost a bit more, but totally worth it.

We bought a 208-volt model before, from another brand though. This one is 2nd one we bought. Comparing to the other one that featured 2 fans which was quite noisy, this one is pretty quiet. And it is more compact, freeing up space for other appliances.I highly recommend it if you are looking for sth fast cooking (240-volt). 110-volt models are enough for smaller or lighter cookwares, you definitely need 240-volt for anything more substantial, especially cast iron (like us).Also the temp control is a plus - it simmers all day without boiling over at 160F. The max power works perfectly as well, like for boiling soup in a large stock pot.

I used it with a presto 23quart pressure canner and gets 1qt water to boil pretty fast using it at 3200 watts. With an extractor hood, the fan noise is not audible at all.The pans get hot over their entire surface and not just in the middle, compared with cheaper products. The power is more than sufficient - but you need a circuit that is protected with at least 15A/240V.To cook a soup in a larger pot, which sits on the metal frame, is quickly and reliably brought to flowing cooking. Gone are the times when I had to help with a bucket immersion heater and then put the lid only slightly, let alone remove it completely.I have not premeasured the temperature control yet, but at a setting of 180F no bubbles rise, at 250F the water simmer quite a bit, I think that's okay. Because the temperature sensor is located in the middle under the glass plate, it may not feel the correct temperature in the pot due to usage and pot material. This is often criticized, but it is normal and can be handled well if I tried more cooking with different pots.And now, we are intended for use in the office kitchen.

We wanted to enhance our small business offerings but lacked space for a large standing range. This cooktop was the perfect solution. and this worked perfect. It didn't take much to get the range setup so we could start using it quickly. I definitely recommend this model for its ease of use.Anyone familiar with the limitations of 1800 watts at 120 volts will appreciate the superiority of this 3200-watt unit. However, ensure your electrical setup includes a circuit protected with at least 16A. Also, use heat-resistant cookware to prevent damage to cheaper pans.It boils 4 quarts of water quickly, making it ideal for my Presto 23-quart pressure canner. Be cautious, though: the temperature sensor under the glass may not always provide accurate readings, depending on the cookware's material and use. It’s a common issue but nothing a pro can't handle.As for the noise, it is quieter when compared with our hood on full blast—totally manageable.

Item stopped working after 2 weeks.

I purchased and began using this induction cooktop in August. I appreciate its quality construction and the induction heat it provides. I absolutely love it and use it every day.After Thanksgiving, made a turkey bone broth. I set the timer for 10 hours and set temp to 210. The broth came out clear and excellent.Simple to have the electric canner out for the season and store it away out of sight afterwards. Initially, I thought I'd store this induction cooktop, but I found it so useful that it now stays out on the counter all the time.The larger the coil under the glass, the better the cooking experience. Cheaper cooktops have a small coil which tend to concentrate to much heat into a small area, burning food and warping pans mercilessly. The best cooking experiences I've had with the commercial one featuring larger coils, high-quality electronics, and a great value for the price. edit Jan 2024: After daily use for 6 months haven't changed my mind. A durable product and the function is still working well.

We use this induction burner in our commercial bakery as our only stovetop. We use it daily for various tasks including making our sauces, pastry cream and boiling bagels. It can hold the weight of an extra large and wide pot for boiling 12 bagels at once. It brings the water to a boil quickly and maintains it for as long as we need. I have used other burners that had trouble boiling water or were much more flimsy. I would highly recommend this one as it is quite sturdy and powerful.

We had another brand induction cooktop stove in our café shop. Though our new home has a six-burner gas oven & stovetop, we still set up this induction cooktop in our garage as a backup tool, mainly for preparing large pots of bone soup for our family gatherings on weekends. We insist on commercial-grade, especially NSF-certified products. We bought this powerful 208V model because we appreciate its high power and fast cooking capabilities. Compared to the one in our café, this unit heats up faster and performs better, and it's quieter during cooking because it only has one fan. Next cooking, I will try the Temperature setting for this new unit, fully aware that it will require multiple adjustments to align with my cooking habits and the cookware used because we tried many times in our shop. Starting with low-temperature cooking, simmer soups first.