An Introduction to Induction Stove Tops | Duxtop Cooktop Review

In this video, I'll introduce induction cooking by doing a full review on the Duxtop 1800W Portable Cooktop. I think this stovetop is the perfect introduction to induction cooking. The most popular cooking stoves are gas, electric, and induction but what makes them so different, and what advantages does induction stovetops have over the others?
Buy The Duxtop 1800W Induction Cooktop amzn.to/3sOJtT0
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Chapters:
0:00 - Intro
0:35 - Background-
2:25 - What Is Induction Cooking?
4:00 - The Duxtop 1800W Cooktop
5:42 - The Features
7:19 - The Pros
12:18 - The Cons
16:36 - B-Roll- Stir fry
19:55 - Final Thoughts
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[@tomwadek]

Should I do a comparison video between induction and gas tops?

[@macrotech6507]

Might not be a bad idea. Induction is really big in europe germany etc but just now getting here. uv your channel!

[@tomwadek]

@@macrotech6507 thank you for the support!

[@GaryBlouin]

I have a similar Duxtop as yours - one model higher. Been looking to convert my electric stove to a gas stove (we got electric because of the young kids). Last year, discovered induction and bought the portable to try it out. Compared to electric, it's amazing. Heats up immediately with no wait. Boils water fast, etc. One thing I really enjoy is using the actual temperature setting when I use oil to deep fry something. I don't have to fiddle with the controls to try and maintain the heat. Once something is added, the temp drops but quickly rises back to the desired temperature. Makes it so easy. I really think I'm going full induction stove top. There are some where you can set zones and the stove top adapts to the pan you put on it - be it small, large, a rectangle or what not. I actually bought new pans, etc for this. It's incredible how much a difference there is when you cook with quality items.

[@tomwadek]

Hi Gary, glad your enjoying induction. Great point about the temperature being set to the exact desired setting. I didn’t know they made induction stove tops with smart zones. That’s sounds really useful. Thanks for watching. Happy cooking.

[@MariposaMegan]

Our duxtop doesn’t seem to want us to preheat our pancake pan to power 8/390? It shuts off - which is a safety setting but...it doesn’t heat back up past like 140?

[@patrickbuick5459]

@MariposaMegan Is the pancake pan thin or thick? Is it only that pan that has the issue? My Duxtop, the commercial one he shows, was kicking out during a test the other day boiling a *big* pot of water. It seemed the cook top was overheating. I haven't had that issue otherwise. Perhaps this 120V 15A cooktop is underpowered for that job.

[@STV-H4H]

Great informative video. In 2017 when I remodeled my entire kitchen I upgraded to my first induction cooktop. The pros were I had a good reason to upgrade my cookware. Tho cons were I HAD to replace most of my already very much liked cookware. Calphalon at that time didn’t produce induction capable pans as far as I knew. Flash ahead to late 2019 or so, I discovered the portable devise, similar to yours. The first thing I discovered was an absolutely irritating beep that accompanied all the buttons. Everything. All the time. That meant that, for example, trying to use it late night, it woke my wife or kids up. Made the dog bark. Mostly, it just made me mad. I sought out info to disable it. No information I wanted to see/hear/find. What I did find was that it was not likely that future models would include a fix to mute it or disable it. So after a time, I decided any warranty concerns were only a problem under the year or length of warranty. Since it was sturdy and held up with a good amount of use, I decided warranty or not, this thing is probably pretty solid. And the warranty was passed regardless. So I opened it up, located the piezo beeper and simply popped the plastic diaphragm cap off. Done. Quiet as the proverbial church mouse and nothing was actually altered. Any readers of this interested, all you need to do is learn what a piezo (tweeter) speaker looks like, there is at least one on KZbin. I can’t recall where, but I found one with little effort. The process for this is simple. 3-4 screws to remove the base. The piezo buzzer is (may be) slightly concealed, but should be nearly immediately accessible. Note: UNPLUG first. Duh.

[@tomwadek]

Thanks for sharing. I’m glad you enjoyed the video. Actually, now that I think of it. The beeping kinda bugs me too. Especially at night. I may disable it too. Thanks again.

[@oldebill1807]

I have a 50-year old electric cooktop and laughed at the shade thrown. (We're also, finally, upgrading to induction.)

[@lauraannguy392]

I went from an electric to an induction range when I got a kitchen remod. I've had to buy all new cookware as my 14yo non-stick was non-induction capable. Getting used to cooking on an induction range has been incredibly challenging (add to that I bought stainless steel cookware). It would be great if you could do a video on induction cooking in this scenario rather than focusing on your little mobile stovetop. I haven't found anything that is as good as what you produce on making this migration. BTW our electricity provider is very keen on efficiencies and so induction is super relevant these days.

[@noahgrady3628]

YOU HAVE NON STICK COOKWARE THAT IS 14 YEARS OLD?!?!?!

[@silviacocca7318]

Thank you so much for all your specific and clear explanation

[@tomwadek]

No problem. Thank you for watching!

[@legambaz]

Actually, in terms of sauteing, once you lift up the pan, the vessel already left the heat source be it gas, electric or induction. But if you are sauteing by just gliding on top of the stove, put a piece of kitchen towel between the induction cooktop and the pan. That way, you won't scratch the induction cooktop. And you still have the heat on the vessel continuously.

[@tomwadek]

Thanks for the tip! I’ll give it a go on the next cook. Happy cooking

[@allenpost3616]

Parchment would also be good I would think as a towel could scorch and be ruined from the heat of the pan.

[@bryanheidtman2476]

I just recieved that model, glad I bumped into this vid! Been using a jenn air gas downdraft for years-and with all the indoor pollution talk with gas, I thought I'd use this as a first test, with the thought of maybe switching to a full-size induction range. stay tuned!

[@tomwadek]

Let me know how you like it after some time. I thinks it’s a great outdoor side burner

[@gabrielladelacroix2179]

Great video! I bought one a few years ago, but I’ve never used it.. I have an electric stove (came with the apt) I was always a little intimidated to use it, but now I can’t wait to try it. Thanks for sharing! Wish me luck lol

[@beverlynicholas6835]

I have a costway 2 burner and I don't know how to work the controls on it is there some app I can go to get instructions for it

[@peteandtessTube]

Amazing video! Amazing because I bought mine about ten years ago, use it every night, outside for the same reasons. We are not allowed to have gas or charcoal grills in out townhome. I wanted to grill outside and this induction is the greatest. I put the pan on 10 and let it heat up in seconds. Slap on any kind of steak, fish or hamburger and your grilling but it’s legal. On occasion I’ve left the pan on too long and instead of melting the cooktop backs off to a midrange heat so it’s kind of idiot proof and meets the safety criteria as to why we restrict the use of charcoal and gas. I loved the Induction so much that I convinced my wife to give it a try in the kitchen. We replaced our Profile radiant cooktop with the Frigidaire Induction and it’s phenomenal. I don’t cook on 10 anymore, it’s not necessary and in fact I can do cheese sauces on low for keto cauliflower and steam the cauliflower in minutes. Your technical explanation is excellent. I think of it like a microwave cooktop, it’s so incredibly Fast! Thanks for another Great Video!

[@tomwadek]

Thanks for sharing your experience. Thinks get hot real quick with induction. Glad you enjoyed the video. Happy cooking

[@robgifford3766]

What more on what to cook on it compared energy used.

[@samog777]

Decent vid! Just bought my new Stove 😁

[@tomwadek]

The one thing I forgot to really highlight in this video, this stove have a 6inch coil which will not be sufficient for any pot or pan greater than 10 inch diameter.

[@arlenefarmer5477]

Sometimes we don’t get choice’s but we can shop Amazon and get this cook top thanks for your information

[@tomwadek]

My pleasure 😊

[@crowmaster9652]

13:10 simple way to bypass this is simply get a thin metal sheet like pan then put whatever pan format on top

[@tomwadek]

great tip!

[@neilpickup237]

I grew up with gas and had it myself for 20 years, although I had used 4 different types of non-induction electric (solid plate, coiled ring, ceramic top and my least favourite halogen - because it hurt my eyes if the pan wasn't big enough to hide the annoyingly bright light!) and by varying degrees I disliked all of them! Then I moved to an all electric development, and the first thing I did was to replace the ceramic with induction. along with my few remaining non-magnetic pans (I had been buying induction compatible pans for about a decade - just in case I ever wanted/needed to cook on induction) While I have to admit that there are some things I miss about gas, induction is as controllable, although very much quicker, and one thing you missed from your list of pros, infinitely easier to clean. A quick wipe over with a damp microfiber cloth and a buff with a dry tea towel is all it usually needs to look 'as new'. In over 10 years of use, and only if the hob has been badly splashed with fat from a frying pan (note to self - get a splatter guard!) have I needed to resort to a soft nylon scourer sided sponge (the non-scratch type) with a drop of waging up liquid to deal with the grease - never anything stronger. Would I ever consider going back to gas? Unless my fuel bills were being paid for by someone else, and I didn't have to clean it - absolutely not! Otherwise, probably not!

[@tomwadek]

You make some very good points! I do love induction but with my cooking style I tend to enjoy gas more ( I lift the pans off the heat often). You make a valid point about cleaning. I’ve always suspected my pans were easier to clean after using induction but could never prove it. Oh, and I definitely recommend a splatter guard (don’t ask why lol) thanks for watching!

[@gwendyforbes]

This was a very helpful video. We just got a Samsung induction range. We’re really scared of scratching the surface. I like to shake the pan back and forth as you’re doing in your wok demo, but I’m afraid this will scratch the surface. Will it?

[@tomwadek]

It shouldn’t. But even if it does, it shouldn’t impact the heat transfer. I hope this was helpful

[@rocsocom3166]

Hey bought the same one just got today and have the same wok which had for yrs. Try tomorrow.

[@tomwadek]

Nice! Happy cooking

[@macrotech6507]

I have had the highest btu gas stove you can get without going to commercial gas for years. Bought a commercial grade Volrath countertop induction 3800watt 240v single hob several years ago. Haven't turned on a gas burner in years. Hot AF and SUPER precise, instant temp control. Its so hot and so fast you only need one hob, Luv it!

[@tomwadek]

Dream come true for me! Did you have a 220 available in your kitchen or did you add one.

[@macrotech6507]

@@tomwadek Had an outlet already there. Volrath is expensive AF but Definitely worth it. I had a cook tek but it only lasted a couple of years. This is in my home so its not a busy restaurant so the cooktek fail after such a short time spoke volumes of their quality. Not to mention their customer service is rude and unhelpful AF.

[@tomwadek]

@@macrotech6507 good to know. Thanks

[@andyl3361]

The biggest problem with the US portable induction cooktops is that you are limited to 120v @ 15A power outlet which gives you a max 1800w power rating. The rest of the world which is mostly on 220-240v @ 10A for a standard power outlet which gives 2200-2400w. That extra 400-600w makes a big difference and it is also the same reason the US don't use electric kettles to boil water.

[@tomwadek]

Yeah, my future kitchen will have a few 220 outlets lol

[@patrickbuick5459]

I found a few that work on the 120V 20A circuit for commercial use. That is more common in NA kitchens now in New builds and some renovations.

[@freddenker9537]

I love my induction cooker. I make my sausages myself, e.g. German bratwurst.. the sausage has to simmer at about 80 degrees Celsius for about 30 minutes, if the water is too hot, the sausages will burst. If the water is too cold, the sausages are not cooked through.. I set the induction cooker to 80 degrees and set the time and everything works perfectly. Mr. Sausages kept bursting on the gas oven and I had to constantly measure the temperature with a thermometer... I have the need to kiss the cooker... so simple and perfect Here in Indochina, the prices of meat and meat products are exploding and the number of chemical additives is increasing. there's only one way out...DO YOURSELF The cooker i pay for about 20 USD here in Asia

[@tomwadek]

Nice job utilizing the induction cooker. Happy cooking

[@dawn.d.]

Good video. You might want to mention if someone has a pacemaker or heart monitor (I do) you need to keep 12 inches between yourself and the burner.

[@tomwadek]

Thank you for pointed that out! Absolutely important and I failed to mention it

[@williampayne2020]

Great Video, explained to me in laymen terms

[@tomwadek]

Glad it was helpful!

[@patrickbuick5459]

I have that commercial model you show. It is my main, almost exclusive cook surface, mainly because my alternative is electric. (Apartment, no gas, no choice.) Because the pan IS the heating element with induction and the sensor is under the glass (some commercial models are an exception), I find the pan overshoots the temperature significantly if I just turn it on to the desired temperature right away. I think this is an issue, especially with my non-stick pan. It even blues my SS pots and pans, so I tend to start off lower and step up the temp a few clicks every 60 seconds. It is also why I started collecting cast cookware, lol. Comments Tom? I love it otherwise and just did an energy audit for a week or more, and it turned out to be using less than 1KWh per day.

[@tomwadek]

Yeah induction is incredibly efficient and responsive. It’s hard to get use to them initially. I have also lowered the target temperature in order to prevent over shooting. Cast iron can kinda help with it because it’s so dense but I think gas vs electric vs induction is just different and requires adjustment.

[@sunil8210]

My induction cooktop is 1800w. But when i put it to simmer it keeps on full power sum second like scorching hot and fully off for sum seconds. Is it common

[@tomwadek]

Different models perform differently.

[@hepgeoff]

Great overview of induction. Besides your wok, have you used any of your carbon steel pans on the induction stovetop? I've heard it can warp carbon steel pans. Unfortunately we have electric because that's how the kitchen was set up when we moved in. I would love to convert to gas, but it would be expensive to do that. One of my Matfer carbon steel pans became warped from one of my electric burners as well. Anyway, always enjoy your videos, Tom!

[@tomwadek]

Thanks for watching as always. I use my carbon steels all the time on induction with no warping so far. You have to be careful with inductions because things can get very hot really quick.

[@STV-H4H]

I’ve warped one of my 8”Allclad non stick pans, maybe even 2. Leaving any pan (especially if nothings in it) unattended on the stove will overheat and warp it. Teflon gets ruined easily. The thing I don’t think was mentioned at all was the biggest safety aspect of all. When the pan is removed, the cooktop will automatically shut off after about 15-30 seconds. So kids or anyone is less likely to get burned when accidentally touched. An electric glass top cooking surface will stay on and glow orange and probably eventually shatter the glass. This is the biggest safety difference.

[@markabrice]

Important factor to consider before buying an induction stove (or individual burner): burner size. It matters--A LOT. On most lower-end induction stoves the largest burner you'll get is 6". Since induction burners only heat the area of the pan making direct contact with the cooktop surface, 6" burners spell trouble for 12" skillets, which typically have a 9" bottom diameter: the central area of the pan will heat nicely, but the outer ring will not. If you want to get a stove with 9" burners, count on spending big bucks, like $5,000 and up. Also, note that you can't judge the actual burner size--the diameter of the magnetic coil beneath the cooktop--just by looking at the cooktop markings; the two don't necessarily line up. Serious research is called for before purchase.

[@tomwadek]

100% agree, a 9 inch coil, although expensive, will get you much better performance and consistency. The Duxtop is a great entry level portable stovetop to help introduce user to induction cooking. I highly recommend users who are serious to consider a 9 inch coil model or a permanent stove top properly wired to a house. Thanks for watching!

[@jerryfacts9749]

The induction range I have has 4 multi size positions. One can go up to 12" down to 8". Another can go from 10" down to 6". The forth position can go from 7" to 4". The burners can supply up to 3600 Watts at full power. I have to admit this induction range was expensive. Some years back I was using a gas stove. Now that I am using induction I would never go back to gas stove cooking. Where I live the gov is passing a low that after 2025 no new natural gas services for homes can be installed. After 2035 using natural gas at home will be forbidden. Existing ones will have to be removed. This has to do with the crazy environmentalists influencing the gov leaders.

[@RA-rf4nz]

I noticed you recommended the Duxtop portable induction cooktop a year before America's Test Kitchen did. Does Duxtop allow for setting a maximum wattage for those wanting to use it with a portable battery/inverter system with limited wattage output and would that only affect the response time or also the maximum temperature level? Also, what I don't understand is why an induction cooktop would not make the iron in the blood of your hand oscillate and heat up like a cooking pan.

[@tomwadek]

Not this model, maybe their higher end models might

[@admccr]

Thanks so much for your video. I am a brand new induction cooktop owner. Can you do a video on how to induction cook different foods from eggs to steak? How do you know which temp (0-9) you should use or start with for different foods? I will be using stainless steel 5 ply with copper core All Clad cookware and have a Bosch cooktop.

[@tomwadek]

Great suggestion!

[@fpartidafpartida]

I purchased a portable induction cooktop to make meals out on the trails when mountain biking and car camping. My SUV has a 1,500W 110 plug in and this seems like a much simpler option vs hauling around gas canisters and a gas stove. @Tom’s Kitchen. Any chance you can make some videos of some simple recipes to do while car camping? Not a lot of ingredients, easy dishing, etc.

[@tomwadek]

Yeah, I can look into it. In the meantime I had a playlist called dinner in under 30mins kzbin.info/aero/PLo3QpFeM5ioocPAoJT4kM_3xTyBa44zkb&si=fVETXPVmxXiRyykN

[@rts7067]

I have a couple of 12-inch cast iron and stainless steel pans. Will this work with them due to the diameter?

[@tomwadek]

I wouldn’t use anything past a 10 inch pan. It has a 6.5 inch coil so you won’t get even heating

[@rts7067]

@@tomwadek Thank you. I will have to look at some other options.

[@tomwadek]

@@rts7067 no problem. Glad I could help!

[@BoxMountainLLC]

Can you show using an induction pressure canner with the duxtop?

[@tomwadek]

I’m sorry, I don’t own one

[@DanielASchaeffer]

I'm looking for a portable induction cooktop large enough to use with a 12" skillet. Everything I see has, at most an 8" coil. Do you know of anything better?

[@tomwadek]

Unfortunately, larger coils will require more power. This one is 220v and is more Commerical grade amzn.to/3VulZih

[@DanielASchaeffer]

@@tomwadek is there anything in that size at 110v?

[@tomwadek]

@@DanielASchaeffer not that I’m aware of. If you find one, please let me know.

[@lovly2cu725]

I HAVE THE SAME WOK & I SAW SOMEWHERE ELSE SOMETHING ABOUT PAYING ATTENTION TO THE SIZE OF THE PAN IT CAN HANDLE. A WOK WOULD BE MY LARGEST

[@markaustin4370]

Great video! But you're gonna have to really twist my arm to get my away from my Wolf Range. I'm too much of a pyromaniac lol Also tossing in a wok or fry pan is weird i on induction. I use a propane burner for outside cooking

[@Naraku1987]

Personally can't get used to induction. My wife and I keep fighting with the size of indusction modules. Only finding out halfway trough the cook that the pan wasn't fully on the induction area. The thing is gas is in most sensible countries and should for that matter be taxed to kingdom kong. New houses no longer have any gas available to them. Soooo no way of getting around induction. The biggest advantage for me is the fact that the top cools down so fast. As a kid I put my hand on an electric top which wasn't fun, as a father I now don't have to worry bout that happening.

[@tomwadek]

It definitely needs some time to get use to it. I do like the fact that it’s a bit more child safe now that I have a little one running around. I use to have the same issue with not being fully on the cooking surface. I eventually learned not to try to move the pan so much like I’m use to with a gas stove top. It eventually worked out. Thanks for watching. Happy cooking.

[@jerryfacts9749]

The portable induction stove tops lack the power of the full size induction cook top or range. The full size induction cook tops and ranges can have over 3500 Watts of power. The portables are usually in the range of 1/2 the power. I am using a high end induction range. I would never go back to anything else.

[@tomwadek]

I’m primarily a gas stove cook but I love induction and may make the switch over to a nice quality induction top one day. Thanks for watching

[@awesomestuff9715]

objectively speaking, gas burners are great for cooking without needing to have the pan on the stove all the time, and also the best heating for wok cooking, since it heats up the entire pan, from bottom to the sides (unlike induction and electric). however, it is probably the least efficient of all the stove types, as some of the heat goes around the pan and up out of where you want the heat to go (but that escaping heat is also why the sides are also heated) now, for (modern) induction stovetops, they are incredibly efficient (most likely the most efficient of the stove types) as it is using eddy currents which heat up the pan directly without wasting much energy. however, the caveat is that the further away from the magnetic fields used to heat up the pan in the stove is from the pan, the weaker the eddy currents, which means that you wont be getting as much or any heat as if you were using a gas range. both induction and gas stoves are the best for reactive heating (fire can be adjusted hotter or colder quickly with just a turn of a knob, and induction you could just lower the magnetic field) which is pretty important when cooking. being able to change the amount of heat being put out in basically an instant is very useful now, for electric range stoves, it's more efficient than the gas stove, but not as efficient as the induction. it suffers from slow heat changes, as the coil takes a good few seconds to heat up or cool down. it also suffers from the loss of heating if you pick up the pan, as those stoves rely on conduction (and a tiny bit of convection) to heat up the pan. the only saving grace of this kind of stove is that it is cheaper than induction and more "safe" than gas stoves, as people are... cautious about the fire i guess as for the price difference, gas tends to be the cheapest option, electric coil - flat top is the middle of the road, and induction tends to be the most expensive. the conclusion to this is that i can not find any objective reason why any of these stoves are definitively superior to the other, except for maybe the electric stove, which seems a bit inferior in almost every department note that this comparison is only comparing consumer level stovetops found commonly in the kitchens of homes

[@tomwadek]

Great summary! Looks like you and I have the same train of thought. I would love to buy a gas stove top one day with maybe 1 side induction burner or I might just build a side table with a portable induction stove. I love the science and efficiency of induction but I love gas for all the reasons you just listed. Thanks for watching! Happy cooking!

[@youknowvin]

Your diagram shows an electromagnet below the coil but there is only a plastic coil tray there. The coil and the pan together might be a bit of an electromagnet but a poor one. I doubt induction is more efficient than gas as it uses electricity. Most electricity is produced by coal fired steam turbines and that process is about 35% efficient. Gas may not be much higher but it is definitely not worse. The best thing these units do is warp large pans with their small coils. A nit: You stated there is good heat transfer. No heat transfer between induction unit and pan. The eddy currents induced in the pan develops the heat.

[@noahgrady3628]

Induction is better outside simply due to wind blowing the flame around under your pans outside..

[@tomwadek]

theres no flame with induction?

[@danaaustin7647]

Great info. But who cooks their food to where it blackens, browns, and smokes these days?!?

[@tomwadek]

Browns yes. A good sear that browns the meat is beautiful

[@danaaustin7647]

:) any plans to try a full induction stovetop with no gas options these days?

[@Boodieman72]

Gas is probably the worst way to cook foods unless you need a really high temperature for a wok.

[@user-cr6qv1bn2u]

Ask your grandmother how she cooked for her 8 children and her husband?

[@michaelm7]

magnet is 6.5 inches pans or pots larger than that will not heat up outside that radius.

[@tomwadek]

I've had zero issues. Thanks for watching

[@patrickbuick5459]

They vary. I hunted down, but haven't bought one with a 9.5 inch coil. Since I tend to use 10 to 12 inch skillets and Dutch ovens.

[@anthonysilva5312]

Fuck bruh looks so delicious !! I’m gaining weight just by watching.

[@tomwadek]

Lol, then I’ve done my job. Thanks for watching

[@bngr_bngr]

You forgot the link to the stove top :(

[@tomwadek]

I’m so sorry. You can buy it here amzn.to/3sOJtT0

[@jammin6816]

Sunflower oil is the best if you’re in a hurry to get a heart attack, cancer or stroke 🤔

[@BC-hr2of]

thanks … larger ranges require 220V 🤷🏽‍♂️

[@BC-hr2of]

Hi, that was a question but I’ll find out later when I visit a ‘box’ store 🤷🏻‍♂️ … chow ✌🏼

[@linuxxxunil]

i just set it and forget it. cast iron is king

[@DScott8732]

note of advice. people with pacemakers should NOT get induction. it could mess with pacemakers

[@raymondclark1785]

And the countertop model he list doesn't come with the warning, Buyer beware !

[@jameshall7539]

no stove is water proof

[@tomwadek]

True but the opening on the duxtop is way too big and dangerous.

[@patrickbuick5459]

@Tom Wade I've had others, and it is the same. Even that commercial version you showed has a big fan opening in the bottom, I just checked mine.

[@Raul28153]

all the ones made for the consumer are all trash. The induction surface area is too small. They are all trash. But then pretty much h all appliances made for the consumer market are all pure trash made to break in a few years and almost none do the job well before they break. Ya gotta get commercial gear.

[@championsofodin9868]

With the portable duxtop cooker, do you have to burn off any chemical layer when the cooker is new? Similar to other electric cookers?

[@tomwadek]

no

[@championsofodin9868]

@@tomwadek thank you for the response