Empava 12" Gas Stove Cooktop 2 Italy SABAF Sealed Burners NG/LPG Convertible in Stainless Steel
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Availability:
In Stock.
Arrives
Sunday, Sep 14
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Size: 12x21 Inch
Pattern: Cooktop
Features
- Designed and Engineered in USA with 2 Years US Based Manufacture Warranty, DOUBLES the usual industry warranty for an exceptional quality Empava stove top.
- LPG/NG Convertible (Both Nozzles Included) delivers the same maximum BTU power to propane and natural gas cooktops Works manually w/o electricity. Capable for multi-purpose such as RVs, light cooking family, small kitchen, mobile home and outdoor use, etc.
- The World Class Made in Italy SABAF burner gas cooktops by Empava features one of the latest flame failure thermocouples auto shut off protection technology that prevents gas leak to keep your home and family safe.
- Enjoy minimal cleanup with sealed burners to prevent food from falling into them. Stain and heat discoloration resistant stainless-steel surface will provide you with a reliable cooktop for years to come.
- The durable knobs and laser cut full-width edge-to-edge heavy cast iron grates can be cleaned in the dishwasher for hassle-free, effortless cleaning and maintenance to enhance the premium look.
- Empava recessed gas cooktop offers you 2 different versatile burner size with a Dual Ring 12000-BTU burner and a 4000-BTU burner distribute even heat for simmer, boil, stir-frying, steaming, melting or even caramelizing!
- Now you are cooking! Enjoy all these features even more by knowing this cooktop. Product Dimensions: 12 in. L x 21 in. W x 4.5 in. H, Cutout Dimensions: 10.62 in. L x 19.21 in. W. Pre-installed 110v power cord, Natural Gas Regulator and LPG Nozzles included. (LPG Conversion Kit included)
Description
The next high-end US & Canada CSA certified gas cooktop by Empava Appliances Inc., it’s the real “secret weapon” behind many great meals. Let this gas operated appliance give you the utmost in cooking flexibility and help you cook like a professional chef in your own home. Still hesitating? Check out the Empava induction cooktop and wall ovens as well!
Brand: Empava
Heating Elements: 2
Color: Black
Power Source: Gas Powered
Fuel Type: Liquid Propane, Gas
Special Feature: CSA Certified
Heater Surface Material: Stainless Steel
Material: Stainless Steel
Product Dimensions: 21"D x 12"W x 4.5"H
Burner type: Gas
Product Dimensions: 21 x 12 x 4.5 inches
Item Weight: 12 pounds
Manufacturer: Empava
Domestic Shipping: Item can be shipped within U.S.
Country of Origin: China
Item model number: 12" Gas Stove Cooktop
Date First Available: April 13, 2019
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sunday, Sep 14
Yes, absolutely! You may return this product for a full refund within 30 days of receiving it.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
To initiate a return, please visit our Returns Center.
View our full returns policy here.
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Similar Products
Top Amazon Reviews
Size: 12 Inch
Pattern: Cooktop
................................ Overview ................................ The Max Burton 6200 lets you get the performance and control of a good gas cooktop. It works well, but the newer 6400 works better in every respect, and I highly recommend that you dig into your pocket, find a little extra money, and get that model instead. ................................ Testing Setup ................................ To keep things simple, all of my tests were done with a four quart All-Clad saucepan, filled with exactly one quart of water. I used a Thermapen thermometer to make all my measurements (in Fahrenheit). This thermometer is quite accurate, and gives the same results every time. To measure the power consumed, I used a Kill-A-Watt power meter. ................................ Test #1: Compare To My Gas Cooktop ................................ My first test was to put the saucepan with one quart of water onto my Thermador 11,000 BTU/hour gas cooktop, using the largest burner set to the highest setting. I measured the water temperature before I turned on the burner, and then let the burner run for exactly two minutes, without stirring, and without a lid on the pot. I immediately took the pan off the heat, stirred the water a few times, and then measured the temperature. I then repeated this same test with a new quart of water, but this time on the 6200 induction cooktop, with the control set to level 10, the top level. My gas range raised the temperature by 60.5 degrees in two minutes, and the Max Burton 6200 raised the temperature by 63.4 degrees in the same amount of time. So, very much to my surprise, this device heated the water faster than the largest burner on my gas stove! I knew it would be faster than a standard electric stove, but I had not expected these results. This is VERY impressive. ................................ Test #2: Measure Temperature Control ................................ My next test was to see how well it can hold a given temperature. Unfortunately, the model 6200 only provides a few temperature settings below 212 degrees. Most of the temperature settings seem to be designed for candy making, deep-fat frying, and searing (note: the newer Max Burton 6400 model provides several additional temperature settings below 212, making it MUCH better for maintaining the temperature of sauces). I set the temperature to 150 degrees, and then took temperature measurements every few minutes. The water quickly came up to 150, but then kept going ... and going ... and going. After fifteen minutes it was still inching upwards, eventually reaching 173 degrees. I had the sense that it might continue to get warmer, but I didn't wait any longer. Later in the day I did some more thorough tests using the temperature control while measuring the power used by the unit. My conclusion is that the temperature control in the 6200 can only be relied on to provide approximate temperature settings. ................................ Test #3: Power Consumption At Each Level ................................ My next step was to measure the electric power consumption for the ten different power levels. These tests gave me a lot of insight into how the unit functions. Here are the power measurements at each of the ten power levels, measured with my four quart All-Clad saucepan. Level Watts 1 0 - 580 (cycles on/off) 2 0 - 770 (cycles on/off) 3 896 4 1050 5 1120 6 1200 7 1280 8 1370 9 1420 10 1520 I should point out that the highest power I ever saw on the meter was 1580 watts. This is significantly less than the promised 1800 watts. Other people have reported this as well. However, I later did a few tests with a very large Dutch oven, and measured a much higher wattage, close to 1700 watts. So, the amount of power delivered (and used) depends on the cookware used. Hopefully this will clear up any misunderstanding about the unit not delivering its rated power. I learned several important things. The first is that levels 1 and 2 are quite different from the other settings. They are MUCH lower power than the other settings, both because the maximum power is less, and because the heat is cycled on and off about every 5-8 seconds. However, as soon as you bump up the power to level 3, the cooktop heats with a wattage that is more than half of what is supplied during full power, and the power stays constant at whatever level is set, with no on/off cycling at all. From that point (level 3) upward, every increase adds about 80 watts to the previous setting. ................................ Actual Cooking ................................ Now that I know all this good stuff, how do I use it? First, I generally don't use the temperature control because it isn't very precise. If I want to heat something fast, I crank it up to the top setting, and if I want to slow down the cooking, I set it lower. When I need lower heat for simmering, I use the lowest settings (1 & 2) because they actually cycle the power on and off, similar to how some gas ranges provide the lowest heating levels. Finally, I will be very conscious of the rather large "bump" when going to level 3. So, I use it just like I've used my gas cooktop for the last fifty years. As for cooking tests beyond boiling water, as others have pointed out, the unit only heats about four inches in the center of the pan. You need a pan with excellent heat dispersal (like my All-Clad) in order to avoid hot spots. If I end up using this a lot, and if hot spots become a problem, then the obvious solution is to purchase the induction disk. While this is designed primarily as a way to use non-induction cookware with this unit, it also will spread out the heat across its 8" diameter surface. When using it with an induction pan, I would heat the pan without the disk (to take advantage of the super-fast heating) and then when I need to simmer something or do cooking that requires more even heat, I will insert the disk. I guess this is a little like using an insulating trivet with a gas stove in order to get really low simmering temperatures (most gas stoves don't have a flame that is low enough to simmer without burning). Any gas cooktop also has exactly the same issue with hot spots because the "circle of flame" produces heat, but inside and outside that ring, it is much cooler. I tried the 6200 with my Lodge cast iron grill skillet to further test heating uniformity. The skillet heated up MUCH faster than on my gas burner. It did heat unevenly, as measured by my infrared point-n-shoot thermometer. However, my traditional gas cooktop also creates hots spots around the edge of the pan, where the flame hits. The induction cooktop instead created a hot spot in the center. The solution to the problem is the same as what I do on the gas cooktop: move the skillet around every thirty seconds, so that the energy goes into different parts of the pan. ................................ Pan Sizes ................................ Before I finish, I should make a comment about the size of this unit. The measurements given in the specs are quite accurate, but somehow it didn't sink in how large it is. For instance, I have a 12" Lodge cast iron skillet, and it fits on this unit with very little overhang. I think I read several reviews that suggested that a 12" skillet went over the top of the controls, but this is most definitely not the case. You can use a 12" skillet with no problem. ................................ Timer Setting ................................ Another thing I should mention: someone (in another review) said it took a long time to set the timer because after you have pressed the function button to enter the timer mode, you have to press the up button 120 times to set the timer to 120 minutes. Well, there is an easier way. All you have to do is press AND HOLD the button, and while holding, the timer increments up (or down) by 10 minutes every half second, for as long as you press the up or down button. Thus, you can set the timer to any time you want, up to the maximum of 180 minutes, in only a few seconds. ................................ Summary ................................ So, in summary, I am very pleased with how fast this unit heats pans and skillets (and their contents), and how simple it is to use. I like it a lot, and recommend it. The temperature control is not as precise as I had hoped, and that's the reason for not giving it five stars. However, since the newer 6400 has a temperature control that works this way, and since it is better in every possible respect, I highly recommend that you get that model instead. The 6200 is a very good product, but the Max Burton 6400 is better.
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Reviewed in the United States 🇺🇸 on July 17, 2014 by John H. Meyer
Size: 12 Inch
Pattern: Cooktop
As far as induction goes and as far as size, portability, and power goes, this device is adequate and reasonably priced for its power output and ease of use. The induction stovetop does have problem controlling temperature like some other reviewer have said. This is especially problematic for low settings at 1, 2, and 3. Now, I want to make sure you understand the difference between power setting and temperature setting. There is no such thing as "temperature setting" preset because the temperature is completely dependent of the size of the pot, the amount of ferrous material used, the thickness of the pot, and the amount of water/food in the pot. To set a temperature without knowing these variables is simply impossible. The stove guesses it by assigning a guessed power level to heat the pot. Ok, so know we understand. The only remaining variable to play with is the Power level ranging from 1-10. The stove does not exactly have 10 different power levels -- instead, at power 1, 2, and 3 the stove switches on and off at different intervals. This is like your microwave oven. The 50% setting, for example, is where your microwave turns on and off 50% of the time. The microwave does not have a "half power" microwave emission. So, imaging you turning your gas stove on and off 50% of the time, this is how Induction mimics 50% power setting. Does it still work? Yeah, it does. It's OK. Sure, it's not like turning the gas down to 50% power (true power control), the repeating On/Off/On/Off kinda works similarly enough to mimic a reduction in heat. This is why this stove has difficulty producing a good temperature range at P 1, 2, and 3. There is going to be a big gap between level 5 and level 3-4, and again between 3-4 to level 1. It is not a continuous, smooth adjustment like that of a gas stove. To me, the 10-step adjust really is good for: Super Hot, Hot, Medium, Low. About 5 setting levels that you can PERCEIVE and this perception is made in the pot (the food) itself. Ok, now we got the technical stuff out of the way. Whew! Cooking with it: Well, choose your pan/pot size well and beware of heat ring/circle, aka hot spot. A gas stove distributes the gas/heat across the bottom of the pan (the same reason it looses close to 40% of the heat energy into surrounding air). The entire bottom of the pan despite the size of the pan gets rather well-distributed heat. Assuming you have a good heat-distributing layer in your pot/pan (e.g., aluminum, copper, or silicon oil disc), the entire bottom of the pan/pot will be heated evenly. The Induction stove heats via a ring of magnet and the metal directly sits on top of the magnet is heated and nothing else. That's why the stove is cool to touch. And also the reason why Induction is soo energy efficient. But that's the problem here: that ring of metal is heated and nothing else. This means you have a ring of hot metal in the middle of the pan (this is problematic if you are using 12" or greater pan, say 14"). And because the heat energy is SOO efficient, the heat does not distribute (no heat loss) like that of gas, you get that hot spot. I tried 3 different kinds of pans: blue steel, cast iron, and stainless steel. The blue steel was from Matfer, the cast iron was Lodge, and the stainless was All Clad. All these were top-brands and I cooked on all of them on gas. No hot spots. The tri-layer All-Clad has an aluminum core for heat distribution, too. Anyway, the induction stove produced very distinguishable hot spot in all 3 pans. This was not the case on gas. The hot spot problem is not really an issue on smaller pans: 10", 8" or possibly 6" although I didn't try a 6" pan. Assuming the 6" pan is not too small (smaller than the diameter of the magnet ring) to use. Heating speed: At 1800 W energy it is equivalent to about 12K BTU stove which is rather impressive. Well, all induction heating is impressive and that's why induction can be the way of the future assuming some of the early-age problems get fixed in subsequent generations of the induction revolution. Each 1kW of induction energy is equivalent to about 7k BTU of gas energy and don't forget there can be as much as 40% energy loss from gas stove. So, this 1.8kW stove produced 12K BTU at full power which is about the same heat as your typical store-bought family-grade gas range--the front burners are usually 12-15k BTU or some 17k BTU (aka Power Boost mode). Imagine a full size family-grade induction stovetop offering 3kW or 3.5kW energy, that's equivalent to nearly 50% hotter than the hottest gas burners currently available in the U.S. So, yes, a pot of water, soup, or sauce heats up very, very fast. I was also able to get the cast iron grill to very high temperature for searing. Or steak cooking. Responsiveness: Very responsive. Just like gas stove you can turn the heat up and down instantly. Induction does that as well. Immediate response. Noise? The magnet switching on and off does produce a high-pitched noise like that of a high-powered electronic device. I didn't notice it at first and this noise is not as big of an issue at P8, 9, or 10. (full-on). This noise became noticeable at P5. This is funny--my cats totally noticed. When I cook on gas, they can't wait but hang out next to me waiting for a bite of that chicken or fish. When I tried and cooked with this Induction stove, cats are gone! Seriously! They all sat on the other side of the kitchen and perched. At first I didn't realize this then I realized it was the stove's noise. Now hear me--I am not saying the noise is loud. In fact, it is rather quiet, yes.. but animals hear differently than humans do, we all know that, right? The cats were probably hearing some high-pitched electronic whine that didn't sit well with them so they took off. I don't have a dog so I don't know if a puppy will have issues with the electronic whining noise. So, be aware. Clean up: Easy to clean up. The surface is smooth and glass, easy to wipe off. Scratch?? You bet. If you like to shake your pan when cooking, you've got some new learning curves. Do not shake and toss your pan too much on the glass surface. YES, OVER TIME, YOU CAN SCRATCH the surface of glass Induction cooktop. The heavier the rougher the pan the worse--e.g. Cast Iron, NEW INNOVATIVE cooking idea: Put a layer of kitchen towel directly on top of the stove when cooking. What?!?! yep. you heard me right. You can put down 1 layer of towel directly on the cooktop and put your pan on top of the towel. The magnet will heat up the metal (the pan) but not the towel. Of course, after 20-30 minutes the heat of the pan will heat up the towel so careful not to set your kitchen on fire!!! But why would you do this?? Imaging cooking pasta sauce. Or making bacon. The splatters! The oil splatters, the sauce, the ... All that droplets of oil and grease all over your cooking surface, right? Lay down towel, and voila! The splatter all caught on the towel! This is something you cannot do with gas or electric stove! Only induction! Now make sure the towel is not too thick. Too thick of a towel creates a gap between the pan and the stove which the machine will shut off (a safety mechanism). As soon as the pot is taken off the induction surface the magnet stops. Anyway, this is an innovative idea of using induction and keeping the kitchen clean. AGAIN, BE CAREFUL! THE HEAT OF THE PAN CAN STILL TRANSFER TO TOWEL and Do NOT Burn Down Your Kitchen! For that matter, maybe a thin layer of aluminum foil could work?? I need to try this! Why the 3-star then? 1. Induction technology and for the price of this stove you get 1.8kW energy, 5 stars. 2. Lack of precision power control (P1-10 really is only 4 or 5 distinctive level of heat), 2 stars. 3. Magnetic ring design causing hot spot: 2 star. 4. Ease of use, simple, intuitive? 4 stars. Maybe 5. 5. Noise issue? Or.. I think a 3-star meaning "It's Okay" is a reasonable score for this product. Certainly there are worse stoves out there. This product is actually America Test Kitchen's highest recommended one. So if you are OK with the problems described above, this stove is actually a great stove.
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Reviewed in the United States 🇺🇸 on June 12, 2016 by Charlie in NW