Review on 🔥 Bonsenkitchen ETL Approved Portable Induction Cooktop - 1800W Electric Single Countertop Burner with LCD Touch Screen Sensor, Digital Timer by Reginald Holman

I was already looking for an induction burner to test before deciding to switch to a new induction cooker (because my new house's gas supply would be too expensive). It was made as a bargain making it the cheapest induction burner I've seen. Was hesitant to give it two or three stars. I've given it a three because of the low cost and because it's good in so many ways, with the exception of one annoying design flaw. First, good. Overall good build quality, works well, features and controls are intuitive and easy to use. Very responsive - heat adjusts at least as quickly as a gas burner (using a Faberware 8" stainless steel omelette pan and a cast iron 7" Lodge pan. My 12" cast iron is too large in diameter to use it as directed). At sea level, a liter of water in a gooseneck stainless steel kettle (used to pour coffee) boils in 5 minutes 50 seconds (for comparison, a liter in my kettle boils about a minute faster. Only 1800 watts and full induction ranges at least one 3700-burner have 4200W). Cooking fried ahi in a cast iron skillet (50 seconds per side for rare meat) worked very well. This gives me some confidence that an induction cooktop would be way better for me than straight electric or coils. The only thing I didn't like is that it gets frustrating when you tip or remove the pan to have the ingredients fall over - it beeps in a very disapproving tone and then shuts off after about 10-15 seconds. Now for the bad. At such a low price it would have been 4 or 5 stars if it wasn't for a bad design decision. It has eight temperature presets (normal for this price range): 140/180/260/300/340/380/420/460 degrees Fahrenheit (I don't know if it reaches those actual temperatures, but those are printed labels). Note that all are 40 degree intervals except one 80 degree interval. Unfortunately, there remains an 80-degree gap between 180 and 260 degrees — the main average temperatures at which most of your typical stovetop cooking can occur. The 260 setting is a little hotter than you'd want to sauté the mushrooms and scallions for an omelette (although with more care it's doable). Unfortunately it's too hot to make an omelette and 180 is not enough. After a few tries, it turned out that the only way to make a decent omelette is to constantly switch between the 180 and 260 settings (especially since you don't like picking up the pan and shaking it). If they had to settle for eight presets, they would prefer the 220 setting instead of 420 (and leave 460 as the highest setting - roasted ahi worked great at 340). If you're ok with that, this could be a good buy (just not for your breakfast omelet station!). Otherwise, you'll pay a little more for a one-off with higher fine-tuning settings.