Average Reviews:
(More customer reviews)[UPDATE TO THE REVIEW BELOW - after using the cooker about 10 times (10 hours over a 5 month period) it has quit working. The fan runs and the display indicates all is well, but no heat is generated in the pot (and yes, it is an induction-compatible pot).]
ORIGINAL REVIEW: I couldn't find the power rating of this device anywhere on the web. I decided to risk buying it because the device looked well thought-out. The label on the underside rates it at 1500 Watts max. I measured around 1430 Watts (active power) and around 1530 VA (apparent power) using a Kill-A-Watt meter with the burner running at max power. It has 9 power settings down to a 100 W simmer.
In a large-diameter pan it brought 2 qts of water from room temperature to a boil in 10 minutes. Based on the pattern of the boiling activity the device seems to have an active heating area 5-6 inches in diameter, which is consistent with the recommended minimum pot diameter of 5 inches.
The 3-star rating is due to the small diameter of the active heating area. I bought this thing in part to cook down garden produce like tomatoes in broad shallow pans prior to freezing or canning, and it doesn't seem very good for that. I'm used to cooking with gas, and a gas burner spreads the heat across the bottom of the pan (much of it escaping around the sides, unfortunately). The induction burner focuses the heat much more precisely, so if you cook in smaller diameter pans it may suit you well. BTW, it has a fan that is not exactly whisper quiet but wouldn't bother me.
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Induction is a method of cooking whereby a magnetic coil produces a high-frequency electromagnetic field. Magnetism then penetrates the magnetic material of a pan, setting up a circulating electric current which generates heat. The heat produced in the pan is then transferred to the contents. Instead of heating the area under and around a pan like a traditional gas or electric burner, an induction burner turns your pan into the heat source. Induction cooking is extremely efficient. 90% of the energy generated by induction goes directly into the pan, compared with only about 55% efficiency for gas and electric ranges. Induction cooking is fast - water boils nearly twice as fast with induction cooking than with traditional stovetops so you use less energy making it environmentally friendly. Cookware made of magnetic metal such as 18/0 stainless steel, carbon steel and cast iron is induction suitable.Infinite Circulon, along with a number of other brands of cookware are ideally suited for induction cook tops.
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