Copper Chef Induction Cooktop (Copper)

I bought this same induction burner for my mom two years ago and have always kind of liked how it works. I moved to a new place two months ago with one of those old style coil electric stoves. I have had nothing but bad experience with them in the past and this is no different. I'm a trained cook and have never been able to cook even decently on those coil stoves, I usually use gas.Upon trying to use the coil stove in my place three times, I gave up. Coil stoves: No heat control, more dangerous than gas, One can't tell when they are on except by feeling the heat, they take forever to cool down. They are costly to operate at an average of 1800 watts+.I had a noodleboard made to cover the stove since I won't be using it and need the counterspace as I have almost no counterspace in the tiny kitchen. I then bought this CopperChef induction burner. I looked at others and I am sure a number of them are just as good, but I bought this one due to familiarity.I just got done learning the finer details of induction cooking (it is a bit different, but not difficult) and have used this about 3 times now. If I had to go back to gas I could without a problem, but given the choice between electric (even modern electric) stoves and induction, it is induction hands down, no contest!I love the temperature control and the speed. Yes, induction cooking as faster than gas and much faster than electric! It is a different type of cooking, but once you learn it you love it. The differences are not that many, one of the biggest ones is that you do not preheat your pans.*Of course, you also need to make sure your cookware is compatible (my 21 year old cookware needed replacing anyway). If the bottom of your cookware can hold a magnet, then it is compatible with induction.I also like how quickly this thing changes the temperature of the pan. I can bring something from a boil to a simmer in about 6 seconds. Bringing to a boil from a cold start takes only about 5 minutes! (In induction cooking it is the pan that does the cooking, not the burner. The pan itself heats up. That is partly why induction cooking is fast, because it only takes about 3 minutes to heat a 11 inch pan to 275 degrees. That is faster than a gas stove and much faster than an electric. The other thing is that the heat is even because the whole pan heats up not just from the bottom.What is also nice is that the "cook area" on the unit cools down to the touch fast (about 10 minutes). Gas grate takes about 15 to 20 minutes to cool and coil electric takes about 45 minutes!This Copper Chef unit is a great start to induction cooking as it is not expensive. It is a joy to cook to cook with.

Very nice works as expected!!

We used our RV stove top the other week for the first time since we were unable to cook outside with fire. My family went for a walk while I cooked. 1 hour plus is what it took to warm a pot of water to boiling!! I cant imagine how much propane was waisted just for the pot of water for hot dogs. It was rediculous! Anyway, hubby said that wasn't going to work so we bought this induction cook top. Wow how wonderful it is! We put a cutting board over our burners and put the induction heater on top of that. We used it and had boiling water in just a few minutes. The stove top even cooled rather quickly when we were done with it too.The only "con" is you can only use induction pots and pans. We put a magnet to the bottom of our pots and pans and if the magnet sticks, than it should work (or so I think it was).If a magnet does not stick to your pot or pan, than that pot or pan will not heat at all.I love the cook top and think its perfect for RV's!

The media could not be loaded.  I wanted a unit that would accommodate lower temperature settings and 10 degree incriments. I do raw food items and like the option. Is it a true 100 degrees? Nope! Is it still the best option I have found? Yes. Also it will boil at 190...really not exact there.I have found that with most induction cooktops, they have to be adjusted and watched if you are making something like fried eggs. Suddenly the temperature will drop and your food is just sitting there.Posted a video of soup cooking. Pretty straightforward. Temp changes don't matter much on this recipe. If there was a better option at twice the price, I'd go for it, but there doesn't seem to be one at this time from any source.I use this as my primary cooktop.

I've held off on buying one of these for a while, but I'm probably going to be buying a second one here soon. Absolutely works as advertised, holds temp REALLY well regardless of what you're cooking in/on. I've done a ton of stuff on this thing over the past couple of weeks, but what really made me excited was deep frying on this. Using this with a cast iron pot is almost like having a dedicated fryer appliance. You set the temp and....it just sorta hangs out there. It recovers well, adjusts up/down quickly and makes frying a much safer, easier, cleaner process.

This cooker has been a life saver for me. I’ve used it now for at least 3 years. It keeps electricity cost down. Cooks food fast and evenly. I use my Lecreuset pots all the time with my induction cooker. It does not matter if I’m using a small Lcreuset or a 7quart one, the food comes out excellent.. I like the fact you can also set the timer and go away, and when you come back your food is cooked to perfection. I only use an induction with my Lecreuset cookware: because the bottom of my pots stay clean and use it just about everyday with no problems so far after 3 years of use.

Works like a charm. Light weight yet powerful. I use for catering company. It’s better then the commercial versions to me: they’re just bulkier. I own Laniers Catering in Houston Texas and we have several of this one. I think it’s the best one at its price point. I’ve bought some that were 3x the price and they were just bulky. No more power and not worth the weight

I wondered how well this would work for the price. Turns out, not that well. The temp control works well to a point but I could never get water to go above 210 degrees no matter what setting I put it on or what size pan I used. Even when set on sear (500 degrees) it would barely bring the water to 210 degrees. I tried small, medium, and large Copper Chef induction pans, all with the same results. I even measured the power consumption with a meter for the different temp settings and the power consumption went up with each higher setting. The sear setting used 1245 watts which is close to the rated max for the appliance. It just doesn’t seem to have the power necessary to get things hot as advertised.