Evergreen Home 1800W Digital Induction Cooker Cooktop | Portable Countertop Burner-Easy To Clean

I have been extremely interested in the idea of induction cooking for a long while, especially as an alternative for mashing and boiling small test batches of beer (avid homebrewer), and I will say I was off put because the powerful cooktops were all 240V, and I thought these 120V units would struggle with bringing over 10L of water to a boil after maintaining mash temperatures, I live in an apartment no spare 240V hookups. So I tested this with 13L (~3.4gal) of water in my 5gal SS BrewTech kettle and here were my results below with an open lid and no insulation on the boil kettle using a Thermapen Mk4 to take measurements with maximum power of 1800W. Honestly was very impressed, faster than my old electric cooktop in my stove, so in the winter time I will be using this for small batch BIAB... Buffalo, NY gets cold.Time elapsed (0min): 4:26PM - 108.8 degrees FTime elapsed (5min): 4:31PM - 121.4 degrees FTime elapsed (10min): 4:36PM - 135.2 degrees FTime elapsed (15min): 4:41PM - 147.3 degrees FTime elapsed (20min): 4:46PM - 161.0 degrees FTime elapsed (25min): 4:51PM - 172.7 degrees FTime elapsed (30min): 4:56PM - 180.4 degrees FTime elapsed (35min): 5:01PM - 190.3 degrees FTime elapsed (40min): 5:06PM - 197.1 degrees FTime elapsed (45min): 5:11PM - 203.5 degrees FTime elapsed (50min): 5:16PM - 209.0 degrees FTime elapsed (55min): 5:21PM - 210.4 degrees FTime elapsed (60min): 5:26PM - 210.5 degrees FI admit now I probably should have gotten one earlier, even at 120V with maximum power at 1800W, this was great. Especially for general cooking purposes, can fully heat a cast iron pan many degrees hotter than my electric cooktop in the oven ever could with no issues! Makes for a great tool to reverse sear steaks after cooking sous vide, and if you are bringing a normal volume of water to a boil it is super quick. Can have fresh pasta cooked from water in the pot, to pasta on the plate in less that five minutes!The buttons are intuitive and easy to use, the temperature settings to my belief are different power settings and go in 20 degree increments. The only drawback is a fan in the base that cools the whole cooktop during operation, when measured directly next to it produces 60dB of noise with levels standing in front and cooking right about 50dB. Sounds much like a very fast computer fan, not off putting at all and hardly noticeable outside (where there gets the most use). And the cooktop is easy to clean, but due to the top being glass also will scratch like my old electric stove. So be careful. Overall I am really happy with it, we will see how it stands the test of time or a camping trip or two also.

Since receiving this cook top, I have cooked two meals on it and I feel comfortable saying it is a great product.First, I cooked a scratch chicken broth/vegetable soup requiring about 1.5 hours of cook time. The cook top had no issue holding temperature on a stainless steel 3 ply pan throughout the cook. It heated up quickly to a temperature necessary to saute my vegetables and I didn't experience any issues with hot spots. Then, the unit made it easy to quickly reduce the temperature to a slow boil which I could do with precision by simply dialing the temperature down using the up/down buttons and selecting 220*. Finally, reducing the temperature from boil to a slow simmer was quick and almost instant. Having precise temperature settings in increments of 20* allowed me to walk away during the inactive period of cooking knowing the liquid would not boil over or cool off too much. Simply dial in 220* for a slow boil and walk away. Reduce to 180* or 200* and the soup held a steady temperature for a slow simmer. Finally, once dinner was ready I set the unit to "warm" and the unit kept the soup at a safe holding temperature until clean up. Great product.Next, I cooked breakfast in a medium cast iron skillet. I was really interested to see how the cooktop worked with heavy cast iron, which retains heat longer than the stainless steel pan I had used prior. It performed just as well.My eggs were cooked well, not overdone, and the ham slices I had on the sides were well browned. The cooktop warmed the skillet consistently, and again I did not have any major hot spots, which frequently occur with cast iron on traditional electric cook tops. The unit again allowed for quick adjustments to temperature and cooled off quickly from an initial high searing temperature to a medium temperature suitable for finishing my eggs through.All-in-all, it is a great addition to my kitchen. The settings take a little getting used to, and a quick orientation to the unit via the enclosed instructions proved valuable. I highly recommend this cook top for everyday use, and will probably convert to using it anytime I cook soups, sauces or any meal that requires a slow simmer. The bonus is its effectiveness with cast iron skillets. Finally, the warm setting was great for keeping a safe holding temperature to my meal.Pictures of the soup and eggs are above.