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Duxtop Professional Portable Induction Cooktop, Commercial Range Countertop Burner, 1800 Watts Induction Burner with Sensor Touch and LCD Screen, P961LS/BT-C35-D

    • Based on 1,344 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Thursday, May 16
Order within 21 hours and 58 minutes
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Style: Cooktop


Features

  • PORTABLE INDUCTION BURNER: Duxtop professional countertop burner uses 120V 15 amp electrical outletstandard in all North American homes. ETL listed and built to North American electrical standards. Lightweight, portable induction cooktop makes handling and storage easy.
  • HIGH EFFICIENCY: Choose from 20 preset power levels (100W to 1800W) and 20 preset temperature level settings (100F to 460F). With an 83% energy efficiency rating, induction cooker is more efficient than traditional gas or electric stoves yet provides quick heat-up and faster cooking times.
  • SENSOR TOUCH PANEL WITH LCD SCREEN: The sensor touch panel is sensitive to touch and easy to operate. The angle control panel features a large LCD readout display screen, providing easy viewing, even from a distance.
  • DURABLE & EASY TO CLEAN: The stainless steel construction ensures durability and reliability. Equipped with a 7-blade fan and back tuyere to rapidly dissipate heat. With no open flame or heating element, food does not burn-on the glass cooktop so it's easy to cleanjust wipe with a damp towel.
  • 100% SATISFACTION: induction stoves rely on the cookware itself to heat, so its essential to choose magnetic bottom cookware with a minimum diameter of 5 inches. Please allow the induction hot plate to cool down before cleaning. Manufactured for reliable and durable performance in commercial and professional settings such as restaurants, industrial kitchens and other catering services.

Package Dimensions: 19.4 x 15.2 x 6.2 inches


Item Weight: 12.4 pounds


Manufacturer: Duxtop


Country of Origin: China


Item model number: BT-C35-D


Is Discontinued By Manufacturer: No


Date First Available: November 1, 2018


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If you place your order now, the estimated arrival date for this product is: Thursday, May 16

Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.

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Top Amazon Reviews

    • Works on (small!) Solar - helping to reduce my carbon footprint
Style: Cooktop
For more than a decade I’ve been living solo, off-grid, in a three-season shed using propane for all my creature comforts - heat, dinner, wash-up and personal hygiene. Since purchasing the Duxtop induction cooktop, I have eliminated my use of propane for making dinner, washing dishes and hair & face wash-up. My solar energy system is small, 400 watts with a 2200 watt pure sine inverter. It powers all my needs. Initially I built it to power a DC fridge, but since have used it for so much more. A note of caution: if running on solar, it’s critical that you run this cooktop on only the purest of power sources, such as an inverter supplying a pure sine wave. The cooktop is said to draw 1800 watts on full power (level 10). However, I found it actually draws slightly less than that. Regardless, that’s more than 4 times the power my system is capable of generating, yet with the features of the Duxtop I achieve an appreciable level of energy efficiency. This cooktop, like others designed for the counter, cycles its power draw when set below half power (level 5). For me, that’s perfect and I feel it is the greatest factor in its efficiency. Some reviews here have spoke ill of this design feature and perhaps rightly so for specific types of cooking. I’m just a simple guy cooking simple foods like stir-frys, sautéed veggies and boiled pastas and such. The Duxtop does an equal or better job than my propane cookstove, and with zero emissions! The use of this induction cooktop, with on average 30-45 minutes of use per evening subtracts only 6-10% from my battery storage which is entirely replaced the next morning with an hour of sun. The unit has a separate button for boiling water, which ramps the power to full (10!), and will bring a boil in under 10 minutes. That’s unnecessary for my use. I found I can boil a 1.5 Qt pot in 5 minutes using half power (level 5). Then, I add my food, bring it back to boil and turn it down, allowing it to cycle and save power. The power ramp, logically, becomes more aggressive the closer you reach level 5. Overall, the cycling seems gentle enough that it’ll be okay for the long term health of my inverter. Level 5 will draw about 800 watts. All the levels between 3 and 5, cycle from 6 watts to somewhere near 800 watts. Levels 2.5 and below only reach to about 600 watts. Each half setting is achieved by how long the unit rests at the top or bottom of the cycle. Yes, as others have claimed, the actual watts vary and it is likely designed to perform that way on purpose. This unit has half settings which lends a certain degree of finesse that other units don’t. I specifically like the lowest settings, something my propane stove never could achieve without burning the food. The Duxtop even has a warming button said to hold the pan (not the food), at 140º, which I believe is even lower than the lowest power setting. These low settings allow for and actually work in keeping the food from burning or boiling over. The unit also has a temperature mode which allows you to set a specific temperature. I found it difficult to monitor cooking in this mode because I personally don't think in terms of temperature when controlling my stove top cooking. I'm use to numbers and power settings. Also, the unit sets the temperature of the pan or pot and not the food, so I think there's a bit of a mis-correlation that happens there between food temp and pot/pan temp that makes it somewhat difficult to track. The warming circle on this unit is drawn out on the surface to be about 8 inches. I would suggest that the element inside is actually a bit smaller. I found no heat distribution issues using an 8 inch pan, even a 10 inch (cast iron), pan does quite well. It’s when I tried a 12 inch cast iron pan that I found the outer perimeter to be much less than hot. Still, I was successful in completing my sautéed meal. I found that I needed to think differently. The coolness of the edges required me to treat the pan like a wok. I could rest some items on the side while cooking other items in the center. It was important to keep most things moving around the pan. Despite this, I won’t use this pan again. I have a mini, flat bottom (8”) wok that works great for this type of cooking. The build quality of this Duxtop unit, I feel is quite good. If not commercial grade, it's quite close. The higher price point is worth it in my opinion to have a fully encapsulated unit in stainless steel. The glass top is nicely sealed around its perimeter from spills and there’s a stainless steel extension off the back which I imagine helps protect the cord & socket (stout quality) and fan exhaust openings. I also chose this unit for the touch surface buttons. I have too many appliances with those analog buttons under a plastic face where that plastic face has soon broken away, revealing a hole with a tiny button inside. The feet of the unit are also substantial. Made from rubber, they stand about an inch above the counter. Caution: they may leave scuff marks on your white Formica counter top. As I understand, these units require a fan for cooling. This one is no exception. It runs as soon as you engage the power button and turns off 2-3 minutes after you shut the unit off. The sound level is equal to the sound of a microwave. No biggie for me. If sound is your pet peeve, then the beep you get when you press any button or remove your pan from the surface of the cooktop, will be a sore spot. I wish it didn’t beep so loud and so frequently when I remove the pan during cooking. It would be far better to have it beep once, then beep maybe 10 or 15 seconds before the unit will shut off. Not every 2 seconds until I replace the pan. There’s been reviews complaining about piercing, high-pitched sounds coming from these units (in general, not necessarily this unit). I have not experienced this with this Duxtop unit with all but one of my pans and only to a small extent. It leads me to believe that, yes it is a real thing, but it may not be the cooktop, but the quality of the pan in use and the particular ingredients inside that pan. There is certainly a different learning curve when cooking with induction and perhaps more so with these portable units. I am still finding my way and experimenting to find the best efficiency. This cooktop has broadened my capabilities in cooking and in other simple ways while “roughing” it off-grid, like the ease of having hot water (almost on demand). At the same time, it has reduced my carbon footprint and with its build quality and features, it should last a long time. I would highly recommend it. ... show more
Reviewed in the United States on May 1, 2023 by ManOnTheStreet
    • It's a big boy.
Style: Cooktop
Review Image by Chromic Acid Chromic Acid
Review Image by Chromic Acid Chromic Acid
Review Image by Chromic Acid Chromic Acid
Review Image by Chromic Acid Chromic Acid
TLDR: Nice. I'm comparing the Secura Professional against the smaller one that I've had for almost 3yrs now, the Secura 9100MC Portable. Photos (from left to right): 1. The portable (left) with my 10in All-Clad fry pan vs professional with a 12qt All-Clad stock pot. 2. The portable (left) with my 8qt All-Clad stock pot vs professional with the 12qt. 3. The professional with the 10in fry pan, and a 12in ruler on the side for scale. 4. Same as (3), but from the front. Why induction? I live in a desert, and a while back I got tired of the heat radiating from my stovetop fighting with the AC for dominance. The stove was winning. So I bought an induction stovetop to more efficiently heat the cookware. It worked. Hot cookware still radiates heat, of coure, but at least the stovetop's "leaky" heating was solved. Why this one? I bought this because I wanted to make a larger pot of broth and I because I needed to cook it for longer. The portable has served me well, but being the portable it is smaller and doesn't have the heavy reinforced structure of its bigger brother. It only supports about 20lbs max, hence why I've only been using an 8qt stock pot. I've been making broth from chicken scraps and bones and vegetables for a while, but I wanted to make more, and more means a bigger pot, and bigger pot with more water is too heavy. Also, for some reason the portable only has a 2hr max timer (might have something to do with cooling the heating elements). To make a good broth, I need to simmer for much longer. The professional is a stainless steel beast that is rated to support 65lbs. That's more than enough for a full 12qt. And it has a 10hr timer, which I can reset if I need to go for longer. Temperature control: Once it is at temperature, it seems to hold well. On my first time making broth, I brought it to a boil, which took about 3hrs because I was being gentle with the heating. If I had cranked the power level to 9000 it would have gone faster. Once it was boiling, I put the lid on, switched to temperature mode and set it at 200F. I set the timer for 10hrs, and then reset it a couple times so that it would go for a full 24hrs. It never overflowed. This tells me that it never went above the boiling point, so I'd say long term temperature control is pretty good. Coming _up_ to temperature though is a different story. It is quite...eager. In my fry pan I use cooking oil rated for smoking point above 400F. When I turn the stovetop on and use temperature mode set to 300F, it reaches smoking point in less than 30sec. I don't have a thermometer, so I can't get an estimate of the real temperature, but whatever it is, it appears to drastically overshoot at first. But that's only part of the story. The cause is mentioned in the manual, saying that the temperature sensor is below the surface of the cooktop and therefore can differ from the actual temperature. This behavior wasn't observed when I was cooking a big pot full of broth, which tells me that as long as I'm cooking something that can absorb the influx of energy long enough for the cooktop below it to conduct heat from the cookware and reach temperature, then I'm golden. A 10in fry pan with a little bit of oil isn't enough. I had the same issue with the portable. In practice, I compensate for this by bringing it up to temperature in a more constant and controlled power mode. By practice, I've learned to use power mode 7, and once it reaches smoke point, I set it back to temp mode and it seems okay. This isn't a big deal if you're more patient than me and can wait for power mode 5 or 6 to reach temperature. Point is, it's workable. Build quality: - Very sturdy, as mentioned previously. - I miss the tacticle buttons of the portable, but since the touch-sensitive surface is covered with a thin layer of glass, it is really easy to clean, and in the long run, I will favor easy to clean over tactile buttons. - In the 3rd picture (professional from the side), an overhang is visible on the back. This is nice. I've accidentally boiled over my 8qt pot on a number of occassions, and when that happens, it runs over the back and slips down the sides of the vent. That's a little bit of a pain to clean. With the overhang bolted to the back of the professional, that isn't going to happen. If it boils over, it will still drip off the back, but the radiator vent will be untouched and I won't need to clean it. This is nice. - The feet are big, thick, and fastened to the frame with screws. This is much better than the glued-on pads for the portable. The consequence is that the underside of the professional sits almost an inch higher than the portable, but if you're buying this thing, you're not doing it for the compactness, so it shouldn't be an issue. - It sounds like it has a larger fan than the portable. In practice, it doesn't sound much louder though, so I'm guessing that it's a bigger fan moving at slower speed that still ends up moving more ai. As a result, this thing can run for hours on end and not overheat. Quirks: - There are no "temp" or "power" mode buttons like on the portable. Instead, use the "Menu" button to switch between them. - If the professional's timer is active, pressing the Menu button to switch between temp/power modes resets the timers. The timer can't go up to 24hrs, so I'm resetting it anyway over the course of making broth, so this quirk doesn't impact me. Honestly though, I couldn't really make a good case for the timer _not_ resetting upon switching modes. It's just a quirk. Overall, I'm pleased with it. ... show more
Reviewed in the United States on May 1, 2021 by Chromic Acid Chromic Acid
    • Great for canning
Style: Cooktop
I’ve been hearing about induction cooking for years and thought it was something I could easily do without. Things changed for me when I learned to can this year. My first experience was to waterbath can a recipe I had found, using my gas range. So much heat was produced (waterbath canning uses a LOT of water!) my smoke detector went off. Apparently it detects heat also. My husband suggested getting a portable cooktop of some sort so I could can in the garage. I decided on this because induction is much faster at bringing water to a boil, saving time and energy. It also doesn’t heat up the kitchen as much. In fact, it puts off so little heat I am canning in the kitchen and NOT setting off any alarms! Some important things to note are induction cooking is not compatible with all pots. Check the bottom of the pot with a magnet. If it’s not magnetic it won’t work. Presto makes an induction compatible canner good for both pressure and waterbath canning. Also, you may be able to get by with a less heavy duty model if you don’t plan to can. This model will handle the weight of a filled canner, but costs more. ... show more
Reviewed in the United States on August 18, 2023 by Mac User

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