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Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black

  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black
  • Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black

Duxtop 1800W Portable Induction Cooktop Countertop Burner, Black

£214.00 £129.00 Save: £85.00
£129.00 £214.00 You save: £85.00

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Delivery Time: 15-20 days
Delivery Time: 15-20 days

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Description
  • 15 power levels from 200-1800 Watts; 15 temperature range from 140 F to 460 F.
  • Digital control panel; Lightweight and compact for easy handling and storage.
  • Built-in count-down digital timer with 1 min increments up to 170 minutes; The auto-pan detection; Equipped with diagnostic error message system, Low and high voltage warning system.
  • REQUIRES INDUCTION COMPATIBLE MAGNETIC COOKWARE. Compatible with Duxtop and other induction ready cookware such as cast aluminum enameled iron and steel, stainless steel with a magnetic bottom, or cast iron.
  • Product Built to North American Electrical Standards, 120V 60Hz AC; 2-year warranty; ETL approved.
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Customer Reviews

Great value, performs well, lots of features and its like Kitchen Magic to use it.Why did I wait so long to buy one of these? This was recommended by a friend who ran a restaurant. I have thanked him many times for the tip. This unit is a great value. Price is fair. Features are great. It performs well and is easy to clean. Using an induction cooktop has changed my outlook on cooking. Once you use one of these and get the hang of it you will not want to go back to a normal stove.This one was highly rated by other users and I have to agree with all the good things they said about it. Its easy to learn how to use. It can be set by heat factor or temperature and by time. Super simple. Example" turn it up to boil a pan of water. Once its at boil bring the heat down where you get it at the rate you need. Then set the timer for how long it needs to run. Walk away, it will do the rest. (oh...you still have to stir it yourself..but other than that you are set).Induction cooktops are like magic, you have to use one to fully appreciate how great they are. I love the features on this one and found it very easy to adapt to. And, it really is hard to go back to a conventional stove top after using one of these. 5A one pot wonder of a cooktop!Undergoing a kitchen refresh and not having even I microwave I was at a loss without a stove top that was until I came across duxtop. I may very well keep this on my countertop! The duxtop is a one pot wonder. To begin be certain a magnet will stick to your cookware. This is induction which is magnetic and almost magic cooking. I did purchase a skillet and 8qt. pot. The duxtop gives you many options; there is a heating switch which is perfect for boiling or saut ing. Using this heating I have made everything from pasta bolognese to chicken breasts to salmon fillets. See photo. The heat switch with runs from a low simmer to faster than you can imagine a rolling boil.The second cooking option is temp. Temp allows cooking from 140 degrees up to 460. I seared a pork tenderloin at 400, lowered the temp and continued to cook it for another 12-15 minutes. Took it off the burner, tented with foil to rest and you would never have known it wasn't done on a grill or in a hot.Clean up is easy. The cooktop may flash hot but because it's induction it isn't!. I like not having coils to worry about. Nothing to catch on fire.As someone who truly enjoys cooking this was a great find. You will not be disappointed. 5Very impressive cooktop.We purchased this induction cooktop to see if we would like using this type of stove top burner. Truthfully we were very impressed with this product and its performance. The options of power level or temperature setting is a very useful feature and seems to be quite accurate. The cooktop surface is big enough for what we do but I can see if we do go for a full 4 burner countertop insert will be sure to get at least one burner to fit a 12 inch diameter bottom pan. I like the almost instant temperature change when adjusting the settings. It is like using a gas range, nothing like electric coil elements. The portability of the unit is great. It has a low profile for storage. We have a travel trailer where it is easily stored and is perfect for setting on the picnic table for cooking outside.I will admit that we have been gentle in handling the surface with pots and pans to avoid damage. Time will tell how this will stands up but as of this review we are very happy with this unit and all its features. We would very much recommend this induction cooktop. 5Keeps the kitchen cool, is environmentally friendly and useful during power outagesI purchased this for my wife who spends a lot of time in the kitchen preparing many dishes when we eat dinner. I also wanted to get a percolating coffee pot and get away from using my Keurig and the K-Cups that are generated with its use. I tested it and was able to get 4 cups of water in my All-Clad pot to a rolling boil in just under 6 minutes. That's usually how long it takes me to get my 6 cups of coffee made in my Farberware percolating coffee pot.The utilitarian in me wanted to get a cooking surface to use in the event of power outages that we've had due to hurricanes in the area, and I needed it to work with my generator, which it does just fine.Overall, I've been very pleased with the plate, and have recommended it highly to friends and family. It's a time saver with meal preparation, and helps keep the kitchen cooler during the summer when meals are being prepared. I wouldn't hesitate to buy another one. 5Low heat output, poor quality and noisy.I am no beginner to induction cooking, this being one of six induction units I have owned, including two Duxtop 8100MC units. I thought this would be a step up from the other units I have but it is quite the opposite. I first noticed the longer time it takes to heat a pot of water and it's difficulty frying meat without boiling it. I tested the watt draw with a pro series watt meter and found it starts out at only 1530 watts and after only a couple of minutes starts dropping even lower. ALL of my other induction burners draw more watts and perform better.The fan was noisier from the start, but after about two months of normal use, it started making so much noise it was unpleasant to be around. I purchased a replacement fan off that bay site and it is better now, but is still noisier than any other I own. This company doesn't want to be contacted about warranty problems, which is why you can't find contact info for them. Figure that once it is 30 days old, it's your problem unless you have paid extra for additional warranty, which doesn't kick in until it is past the one year nonexistent warranty offered by Secura.Every one of my Duxtop induction cooktops has suffered fan failure in non-commercial use. 1and I find out first hand cleaner and easy to cleanHello,I have recently downsize my living place and needed to get a hot plate and/or burner for my apartment. Although many products out there I can choose from conventional electric heat burners to induction cooking systems. I read up on induction cooking systems and found they are safer, less heat for the surrounding areas of cooking, efficient in electricity, and I find out first hand cleaner and easy to clean.So my choice was induction.There was a barrage of induction cooking systems and I also reviewed YouTube reviews of them.Interesting enough, Secura had no promo nor push for their product, however, on Amazon it has the highest satisfaction ratings with consumers.Therefore, I decided to buy the Secura system, and I really feel I made the best choice for sure.I also found out you can do more cooking as well as a portable premise where all you need is electricity and you can compete with the best of other cooking systems there is.I am even going to be bold and experiment on cooking menus that you normally would cook in an oven and unthinkable on a gas, propane, or electric stove.I am totally happy with my purchase and definitely recommend (and I have) to everybody who needs to cook.The bad side now, and that is I am finding it hard to go out to a restaurant and have breakfast, lunch, or dinner and even a hot beverage because my Secura can prepare almost anything.One last mention, it boils fast, and I bought a traditional Farberware Stainless Steel coffee pot (non electric) and it makes coffee faster than a drip and the temperature is consistent. Even if you make 2 or 3 cup of coffee when you shut after the first cup, the remaining coffee still remains hot more so than what you do with a heat source in a reasonable time. Big Savings on power.I whole heartedly recommend the Secura. 5the Secura DUXTOP 9100MC is an excellent first induction cooktop in my kitchen, now, i'm completely spoiled by it...After careful research and a few experiments with other folk's induction cooktops (NuWave, Max Burton & Tramontina), I chose the Secura DUXTOP 9100MC and haven't regretted it. While the NuWave claims to have more temperature and power settings, it seemed to me that there was more frequent power cycling at comparable temp/power levels than the 9100MC. Saying nothing bad about Max Burton and Tramontina, I eliminated them for not having as many power and temperature target settings as the 15 levels (each) available on the 9100MC.In order to maintain temperature control, in temperature mode operation, induction cookers have to cycle on and off in order to "hover" around any target temperature. One difference between lesser & better induction cooktops is how much power (actual Watts) is being cycled for any given temperature target. 5 seconds of 1800 Watts/pulse is going to be more energy violent (to whatever is being heated) than 30 seconds of 300 Watts/pulse, even though these two pulses represent the same amount of total power.The 9100MC uses a wider range of Watts/pulse across the range of supported temperature targets than other induction cooktops, so cooking should be gentler across the lower temperature targets. there's a table in the printed manual breaking this all out.In power level mode, I did not notice much power cycling above power level 2.5 (=500W) per power setting, indicating that the 9100MC is providing a more even/continuous flow of power to the induction coils, at each power setting, rather than pulsing fewer fixed power flows across a range of given power settings. I did not test this with an ammeter, but rather by using an IR temperature gun, aimed inside the cookware in use, and observing how water heats at different power levels.The type and quality of induction cookware is going to make a big difference in how any induction cooktop is going to perform. Aside from the magnet test, pure steel is a relatively poor conductor of heat, such that cheap steel pans are going to experience high initial temperature overshoots, in target temperature mode, and actual ring shaped hotspots on the cooking surface side over the course of any prolonged cooking, whether by power level or target temperature.The initial target temperature overshoots occur inside the cookware because the cooktop's temperature sensor is beneath the cooktop's glass surface and NOT inside the actual cookware. There is always going to be a time lag before the heat, reflecting back from the bottom of the cookware, registers with the cooktop's temperature sensor. It is during that initial temp sensor time lag that temperature overshoots can happen INSIDE the cookware (sometimes momentarily exceeding 500F, depending on the pot/pan). Any induction cookware that exhibits ringed hotspots while cooking is going to be VERY PROBLEMATIC for target temperature cooking on ANY induction cooktop, not just the 9100MC.Cast iron cookware can tend to even out the ringed hotspot effect seen with cheap pure steel cookware, but cast iron is generally on the heavy side and can present other cooking issues.What I've chosen to begin collecting for induction cooking is fully bonded, "tri-clad," 18-0 stainless steel (exterior)/full-core 3004 aluminum/18-8 stainless steel(interior) cookware. The 18-0 steel exterior is the induction layer, delivering heat directly to the aluminum core. The 3004 aluminum core rapidly distributes the heat all across the bottom and sides of the cookware, eliminating the ringed hotspot problem. The 18-8 stainless steel interior provides the non-chemically reactive cooking surface. I've really come to admire Vollrath's Tribute line of pots and pans as a result. These Vollrath post/pans have completely flat bottoms, which is also a huge plus for induction cooking. High quality, tri-clad cookware, with excellent heat distribution across the entire cook surface, is a must for accurate, target-temperature-based cooking.Even slightly warped induction cookware, no matter what its composition, is going to produce very uneven heating/cooking performance (which you may or may not want).Partially or non-fully bonded tri-clad cookware can vibrate, between the metal layers, at certain power/temp settings, producing a high pitched whine that may or may not annoy you during cooking. That's because the different metal layers are vibrating against one another, as a direct consequence of the induction process, and ANY air gaps/hollows between layers can then generate audible noise, which will vary from pan to pan. Generally speaking, the higher the power level, the more vibration and the greater chance that there will be a high-pitched whine.I will never use any external steel heat diffusers in an attempt to "adapt" non-magnetic cookware for induction cooking. First, an all-steel diffuser is guaranteed to create ringed hotspots, because steel is a poor conductor of heat, making target temp cooking very problematic. Any induction diffuser essentially turns the highly power efficient induction cooktop, back into a far less efficient, radiant heat hotplate. If I wanted to cook on a hot plate, I would've used a hot plate to begin with. Induction diffusers make no sense to me, but you can always find someone who'll sell one to you.I also took the following dB sound measurements, 3' from the front of each appliance while running:DUXTOP 9100MC = 46-48dBPanasonic 1100W microwave oven = 48-55dBKenmore refrigerator = 40-43dBambient kitchen = 7-13dB (from the center of kitchen, with no motors running)So, the 9100MC is louder than the fridge, but quieter than the microwave. Subjectively, the 9100MC is not too noisy for me. but your own dB readings may vary (depending on the physical condition of your cooling fan/appliances) and everyone is entitled to their sonic preferences.I like the fact that the 9100MC gives audible and visual cues that it is energized and/or cooking. Total silence in operation would be an unwelcomed and dangerous way to go.When not in use, I completely unplug the 9100MC from AC power. When the 9100MC is in use, I make sure that no other appliances on the same circuit (not just the same plug) are ever in concurrent use, 1800W is 1800W.One thing that surprised me when using my older cookware from gas cooking days, on the 9100MC, was the amount of white, waxy build-up that would suddenly appear on the 9100MC's glass cooktop. It turns out that thin oil residue/skin, that builds up over time from radiant heat cooking, on the outside/bottom of cookware (no matter how "clean" it may look to the eye), gets literally boiled off of the cookware, by induction heating, depositing a cloudy "wax" on the cooktop's glass. In order to remove this waxy boil-off and restore the original beauty of the 9100MC cooktop, I used a fish-oil based, light machine oil, as a solvent, a microfiber cloth and the requisite elbow grease.Even though the printed manual says not to place the 9100MC on top of any steel surface, I've found that there are no EM/RF heating effects below the 9100MC when the unit is sitting directly on top of a steel cooking cart or on top of a steel wire rack.The angled control panel is a big plus. There is no way for a pot/pan to damage the panel from direct "hot" contact while on the cooktop surface. I also have faith that the plastic-film covered blister-style control buttons are durable enough for my needs and actually prefer them over "touch" sensor controls. I want the tactile sense that a button has been pressed.The two things most likely to fail, IMO, are the induction coil cooling fan and the glass cooktop. While I have no intention of abusing my 9100MC, I have no idea what kind of bearing system the fan uses (ball bearings=best, sleeve bearing=worst). The printed manual also says the unit cannot support more than 25lbs total load. So, I bit the bullet and purchased a multi-year asurion/Canopy protection policy, as either of these failures would be total showstoppers.The only modification that I made to the 9100MC is to add an air intake filter to the exterior of the case opening for the induction coil cooling fan. I did this to reduce the odds that lint/dust/oil vapor will be sucked inside the case by the fan, without impeding airflow. The filter is made from soft screen material designed for use with overhead cooking exhaust fans and is held in place by a frame of painter's tape.Induction cooking has it's own learning curve. I'm finding that power-level cooking is more useful and successful than target temperature cooking for dynamic, hands on cooking. I never start a "cold" pan in target temperature mode, in order to reduce the risk of initial temperature overshoots. I use an IR temp gun to learn how different pots/pans perform on the induction cooktop. I find the 9100MC's wider variety of power and target temp settings, in the low and medium ranges, are very useful and sufficiently granular for my cooking needs -- along with understanding how my different pots/pans actually perform.I have no need for the 9100MC to have a 212F target temp setting. I live at sea level. If I want 212F, then I cook in boiling water or with atmospheric steam and let the water/steam control 212F. Or, I will use a convection oven set to 212F. I do want very even heating/energy delivery at whatever setting I pick and the 9100MC delivers that in spades. Induction cooking, once mastered, makes it very difficult to accidentally burn food, and opens up slower/lower-temp dynamic/interactive cooking as a whole new world to explore.As far as Lafraise is concerned, I have no complaints. I will say that Amazon shipping did not do a first class job of packaging the retail 9100MC box for shipping. The Amazon box was holed in transit and there was inadequate padding inside the Amazon box, such that the retail packaging suffered a minor puncture. My 9100MC arrived undamaged and fully functional, but Amazon needs to do a better job to protect Lafraise's good reputation in the Marketplace by shipping more promptly, with better protective packaging. 5The fastest way to heat a pan/pot vs. electric or natural gasPros:Heats up lightning fast and offers more control. One minute or less and you're up to 350 F from a cold pan.More energy efficient than gas or electric.Lighter than you'd think, making portability easy.Cools down quicker.Cons:Not all cookware works with induction. Don't trust material indicated, look for "induction ready" or the induction symbol on the pan.Ventilation fan is a bit loud and continues to cool the unit after you've finished cooking. Typically this is 2-3 minutes.Temperature control only works with food in the pan. If the pan is dry, or only has oil in it, it will get much hotter than you want it to. 5I'm Thrilled I Took the Chance and Purchased This Cooktop!Took a chance, as I had no real experience or knowledge of induction cooking. I realized I had to buy some quality cookware which suited me fine. My 5 Ply All-Clad works well on this cooktop; I also purchased some WMF/Silit - which is also excellent on this top. One needs a good amount of steel in the cookware for the magnetic feature of the cooktop to work correctly. Just because a magnet is drawn to a pot, does not mean it will have enough metal for solid heat transfer; plus, you want absolutely flat bottoms for contact. Some reviewers mentioned a slight 'ringing' - yes, sometimes, and what it is, is the multiple ply metal vibrating ever so slightly when it first heats up. But it quickly goes away. This cooktop is amazing. I love the portability; at times I take it outside and cook bison burgers, other times I'm brewing tea for ice tea, and usually cook all my veggies on this as the heat control is delicate and perfect. No, no one paid me or gave me gifts for a positive review. It has a fan blowing strongly out the back and is a bit noisy - this is the only negative I can list. The cord is conveniently long, unlike some appliances that have a short, almost unusable elec. cord. I put a Viva papertowel on top of the cooktop and that keeps the appliance clean and scratch free. Until I put it on high #7, the paper will not scorch, which is no problem anyway. I've been using the cooktop for several months now with zero problems. I find this cooks so much quicker than my elec. range and creates less heat/steam in my kitchen.UPDATE: Using my electric stove less and this cooktop more. There have been no problems. I purchased a cheaper induction cooktop, about half the price of this, and although it was a good deal for the money, if I had to do it over, I'd rather spend the extra $ and get this same model because it has more cooking increments, ie: 2, 2.5, 3, 3.5, 4 etc for temps, where as the other is: 2,3,4,5 and not as sensitive. I find the extra control of the half increments very useful, and this is derived from time and experience with both cooktops. Both my Silit and All-Clad cookware continue to perform wonderfully. 5Used in conjunction with solar power, efficient and money saver.Cooking with this connected to my solar. Please note, that this has a 25 lb weight limit, so if you plan a large pot of stew in your enameled cast iron pot, please be wary. The surface does get very hot due to transfer heat from the pan, but the cooktop has a "HOT" warning. The fan is loud, but understandable for the amount of energy and heat generated in the cooking process. Also, consider investing in a silicon cooking mat. It makes cleanup, if required, easier.Don't feel the need to crank up the heat on this thing, set it at five and let it heat up, which it will do rapidly. Once it is nice and hot, turn down to 2.5-3.5 for general cooking. We cook a lot of onions, potatoes and chicken and the odd bit of beef and bacon. 4
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