NuwavePrecision Induction Cooktop 1300 Watts

Very impressed. This is my first induction cooktop, and I bought it mainly because I don't want to heat up my kitchen during our hot Texas summer. What I like most though is the fine control this unit has over temperature. It has five settings ranging from 100 to 475 degrees F, but the + and - buttons allow adjustments ten degrees at a time over the whole heat range. From my measurements and observation, it's very accurate. I have boudin sausage simmering in a steel pan right now, and I don't have to worry about it boiling and bursting the skins, like often happens otherwise. I'll be using this unit often.It really heats up quickly. I put a few tablespoons of water in a steel pan just to see how long it would take to heat up, and the water was boiling in less than a minute. My Fagor pressure cooker is magnetic on the bottom, so it works well. I defrosted a package of Italian sausage by immersing it in water in this cooker and setting the temp to 100F. I stuck a thermometer in the water, and it registered 99-101 every time I checked. Perfect.Update: Still more than satisfied, but some notes: The heating element is about six inches in diameter and about a half inch thick. This can be confirmed by putting a thin steel pan on the unit and watching where the water bubbles first. Because of this, heating was uneven when I used stamped steel pans. With a round-bottom wok it's not good at all. A flat-bottomed wok would be different, but it still would not heat the sides. (update 11/11/2015) Amazingly, a round-bottom wok works just fine. The heated area is pretty small, but it stir fries well.My best use has been with a cast iron frying pan, and a Fagor pressure cooker. Both have enough mass to distribute the heat generated by the narrow ring.One more nit. The best feature of this cooker is the fine control of temperatures, over other induction cookers, ten degrees F at a time. But, 210F (actually higher than 212) is too high for a low simmer, and 200 is too low. If I had my wish, there would be a finer control over this critical range of temps controlling simmering.Update: The induction coil is about six inches in diameter, and a bit over a half inch thick. You can see this by watching the water come to a boil in a thin steel pan. I've had mixed results with pans that don't distribute heat well. I tried using a wok with a round bottom, and it didn't work well at all. Most woks come with a flat bottom, and these probably will work better, but the whole idea of wok cooking is to rapidly heat a large surface area. This won't do it. My best results have been with a Fagor pressure cooker for steaming and boiling, and a cast iron skillet for searing and braising. The cast iron does the job of heat distribution that thinner steel pans can't do.Okay, it's not perfect for all cooking. But it works very well within its limitations. My only wish is that it had finer control over the 200-210 heating range. 210 should be below boiling, but this temp setting will boil vigorously. 200 won't even simmer. I wish there were settings in between this range to finely control this critical temp range.Yet another Update: I find the temp control to be spotty with some pans. The three-quart Nuwave sauce pan that I bought separately works best. With a Lodge steel pan (not cast iron) for making toasted cheese sandwiches (for example) I just put it on "sear" and cycle it manually with the Pause and Start buttons. It seems to work best that way for things that don't take long to cook. Also, I have one pan that's weakly magnetic and the cooktop doesn't even recognize it. If testing pans with a magnet, make sure it's strongly attractive.

I have been skeptical about this device for awhile. The fact that you need special cookware bothered me. However I was actually amazed.Most expensive cookware should work though for griddles you want a flat base. If you browse online make sure that it specifies induction ready. Otherwise ask someone first. Cast iron would be unsatisfactory (if it works) as the top is stated as being glass. Special griddles will be needed. I do not know about cheaper cookware but if it has an aluminum base you should be alright.The staple foods cook fast and sometimes at light speed. Things like rice, spaghetti and popcorn are only in minutes. Water starts to boil in 3 minutes at 1 quart at 375 degrees.A few problems do exist in the cookware that you choose. If you use stainless it can be difficult to cook at medium with 275. Most stainless only recommend medium, however medium high has worked well on the pans but at the risk of burning or splattering food in oils. That was a little frustrating as the quick temp buttons do not have 300 or so degrees. But like a stove top i expect to fiddle with settings.The heat is accurate but questionable at times most likely because of safety or cookware. If I hit pause boiling and splattering ceases in seconds. If i do however hit clear and add another pan with new settings it does not start. I can hear the quiet motor but the pan is cold to touch. I think this is to protect glass temperment... I hit several times or increase to higher though I'm sure it's off. I will have to get use to the pause button that remedies this of course (old stove top habits).Cooking thicker meats can remain relatively the same (depending on cookware). You will get a quick jump start though. You want to make sure to over cook a little if you use one. Some reason scorching hot foods cool too quick as well :)Overall i can't really complain about anything. It is a tool that will take some time to learn. The fact that i might never need a microwave is rewarding. Frozen foods are well frozen foods... it's a nice cooking companion a I'm considering getting two. My friends are interested as well when they come over and popcorn is ready while they didn't notice me leaving.

I had seen this product demonstration on TV and was intrigued with Induction cook tops.. I did not want to buy into the TV deal so went to Amazon to see what they had.. At the time they did not have the NuWave Induction Cook top.. I bought another brand.. A Superentown Mr Induction.. It worked ok.. Not very Accurate on heat.. I had alot of boil overs. I learned about Induction cooking with that unit.. It lasted about year a quit.. I then Bought a 1800 watt Duxtop and tried that one thinking is would be an upgrade.. That was a mistake! No Low end heat control at all! I sent it back the next day! I had seen that Amazon now had NuWave Induction cook tops. I should have just bought this one vs the Duxtop..To level the playing field for all induction cook tops:1. They all have fans so they will make some fan noise as well and Electronic noise.. Clicks etc.2. You need to have compatible Cookware.. Cast or thick steal or Cookware for Induction.. Max Burton makes an Interface I have one.3. The Elements that Induces into the pan is less then 8" on most units.. You will get uneven cooking with bigger pans.The NuWave is no dought the most Precision Induction cook top I have seen or used! Precision Heating is where the other manfacturers have failed.. Especially at low end heat.. Warming etc.. I used my Fluke Infared Temperture meter and it was reading just below what the setting was as I heated up soup. Further more there is alot more you can do with this unit programing it etc.. It comes with a CD on how to use it.. Also a pretty nice little cook book and with this Deal from Hearthware you get a pan included..I REALLY like this NuWave Induction Cook Top I hope it will last for a Long time!