Sunpentown Micro-Induction Cooktop - SR951T

This induction cook top is better than gas. For actual control of the cooking process, electric does not even come close to either because there is such a lag time when you decrease the temperature. Induction cooking heats instantly and then only the utensil, not the kitchen. The temperature increase or decrease is almost instantaneous. The controls are touch pads. You can choose to cook by power level or temperature. It has a 99-minute digital timer. Induction cooking is safer in that it contains none of the pollutants that may be found in natural gas such as mercury, radon, pcb's, formaldehyde, soot, radon and benzene. I never realized the pollutants that can come from natural gas that we then breathe during the combustion process. The only downside to induction cooking is that all types of cookware will not work. The easiest test is whether a magnet will stick strongly to your cookware. Of course if the cookware is labeled for induction, then you have your answer without the magnet.... Read more

This is the worst piece of equipment I have ever used. I own a restaurant and they did not last a month and it is not a real busy restaurant I have 5 of these and they are horrible. Good Luck if you buy them.

This is one of the neatest products I have bought in a long time. It makes cooking easy. You set the temperature and it hold it steady with no guess work. It cooks with any cookware that a magnet will stick to, which includes almost all stainless steel, all carbon steel and cast iron. I bought it to cook outside with, but I use it in the kitchen instead of the stove most of the time. I am sure I will have another one before the year is out. It is expensive, but It seems to be a high quality product.

As an electronics engineer, I've been fascinated with the concept of induction cooking since the 1970s. Low-cost Magnetron tubes eventually put microwave ovens ahead of induction cooking technology in the kitchen, but microwave ovens don't allow for turning food over by hand, or allow for hand-stirring during cooking. A "must" for many types of food. For the past 30 years, whenever my wife wanted to cook fried foods, she would do it on the patio - weather permitting - to keep the grease and spatter to a minimum inside her kitchen. She usually struggled with one type or another of a very hard to clean single-element "hotplate". With a large frying pan sitting on it, the thing was unstable, had too little power (only 750 watts) for frying, and was usually a mess from spills and splatters which "baked on" to the unit forming hard black deposits (the red hot heating elements are great for turning cooking oil into varnish - not to mention the fire hazard involved if splashed oil hits the... Read more

I received this portable cooktop as a Christmas present in 2006. We are planning to build a retirement home in a few years and plan to install an induction cooktop. We bought this unit to explore the cooking technique needed for induction cooking. This unit has turned into our daily cooking tool since the day I received it. My wife has always wanted a "good" set of stainless cookware so we bought a nice set of All-Clad cookware to go with it. The temp settings take a little getting used to but I've found that changing from temp to cook setting makes a big difference in the temperature. Once you determine the setting for the heat range your looking for then this unit will do whatever you need. Pro's are the temperature comes up much quicker than an electric unit and acts more like a gas cooktop. We have a Jenn-Air ceramic cooktop and it doesn't even compare to this little portable unit. I'm cooking in half the time on the induction it takes to get up to temp on the Jenn-Air and... Read more