Review on Cusimax Hot Plate: 1500W LED Infrared Electric Portable Stove – Compact & Versatile Cooktop for Dorms, Offices, Homes, and RVs – Adjustable Temperature with Touch Buttons – Compatible with All Cookware by Dangelo Toliver

folks, I live in an apartment with a balcony. The Alexandria, Virginia fire code does not permit the use of open flame grills in apartment buildings. I was trying to cook steaks in our apartment and my fire alarm went off real quick, my 4 year old daughter started crying and I had to turn off everything that was cooking. It's been smelling in here for a few days and the woman isn't very happy, as you can imagine. Too much smoke to cook inside. So I researched electric grills and hot tops specifically and ONLY for grilling steaks on the balcony as I already have a number of other appliances such as Rocklette, Panini Press and Grill. None of them work for steaks. After doing extensive research (as an engineer) on different technologies (induction, infrared or hot metal), I decided to switch to infrared. This is the only device with a power of up to 1500W. Is that enough? In fact, I can say that this is more than enough for a 1.5-inch Costco grass-fed steak. In fact, at 1500 watts it was so damn hot that after about 3 minutes a perfect crust formed and the steak started to burn, so I reduced it to 500 watts and then turned the unit off at an internal temperature of 130F. I use a 10" carbon steel Misen pan - the perfect size for this stove. I also have a 12" but it's too big. This was my first attempt at just cooking a steak (at first I was skeptical about its thickness). But despite my misgivings - it gets so hot - I have no doubts remembering that I can now cook (2) medium steaks at a time. ).Next time I'll be shooting Misen at 130F for the perfect setting.A small but very important thing I did per the instructions.I wiped the glass surface with it a regular wet Bounty and made sure it was dry.I turned it on at Max (1500w) and set the timer to exactly 15 minutes.You only do this once and it burns off the leftovers of the production process but what more importantly, it prepares/seasons the roast for long-term use.I will post more reviews as I cook more steaks of different sizes and cuts.By the way, I have Himalayan sal z used and it was very slate rich. Next time I'll use kosher salt.