Review on 🔥 Max Burton #6600 18XL Digital Induction Cooktop: Efficient Countertop Burner for Precision Cooking by Vivek Allen

I've had mine for almost 3 months now so can't comment on its durability. However, I have used it almost every day to boil eggs in a small carbon steel saucepan. It has also become my cooking utensil. I blanch veggies every week and this thing blows the stove when it comes to boiling water. I use it with my cast iron skillet and cast iron grill. The temperature control is amazing! You press the boil/boil button and your pot's temperature drops instantly, which has saved me many times when the water is about to boil! This particular model is cute because of its foundation. That's why I focused on that. Most of the ones I looked at in my research were around 7 inches tall, and this one is 9 inches tall. My large cast iron skillet has a 10 inch diameter bottom surface. My 10" carbon steel pan has a surface diameter of 8.25". I'll get to the edge It's a simple heat transfer. So I wanted the largest heating surface that was still available. It has 10 preset heat states (P1-P10), but it also has a temperature setting. This is useful because I want to get my skillet and oil up to a certain temperature before I cook the fried chicken steaks. It also has a timer option and when it turns off, it turns off. No more forgetting and burning food. Another nice feature is that it is portable. The reason I say this is because I love to cook on the island with my frying pan and stove alongside chopping boards etc. Sometimes I forget I'm cooking something that gives off smoke (e.g. bacon). and instead of turning on the smoke detector, I can remove the pan, just slide the stove over the oven hood, turn it back on and cook there. Another overlooked feature is that it's really great for seasoning cast iron. I follow the advice of Cowboy Kent Rollins on YouTube and season my cast iron skillet every time I use it. After cleaning it (definitely not with soap!), I dry it with my hands and then, to keep it from rusting, put it on the stove for 5 minutes on P5 (use a timer!). This dries out any moisture and opens up the pot surfaces without heating the pan so much that the oil burns when touched. I then pour a tiny dab of linseed oil over it, rub it all down with a lint free cloth and then put it back on the induction hob (use a timer) for 3 minutes. Did. Low running costs! Like I said, I can't comment on longevity. As with anything else, I'm sure someone broke one after a few months, and someone had it for years. The problem is that the last person doesn't remember to write a review. That's why I wrote mine now: Revain continues to bother me, and while I usually ignore her, I've been happy with it for the past 3 months. If it breaks next month I'll really beep and add a comment below so no news is good news. Don't ask me about that meat thermometer. It's not intuitive and I haven't read the instructions for it. I already have one, so the one that came with it is sitting in my drawer. I hope you're not considering buying it because of the meat thermometer. You can go to the store and buy for a few dollars. If you're going to spend $135 on a free meat thermometer, I've got a lot of talking to do.