A couple of months ago, following my try out of their juicer, Amzchef Appliances sent me this commercial grade induction cooktop (model: HL-PC4) that I tried many times and I am now even using in replacement of my stove, as I find it better. Why? It heats up faster and I can better control the temperature. This was my first experience with an induction cooktop and I just knew that not all pans can be used with it. That was it! I learned that in induction cooking, heat builds up directly in the pan by electromagnetic vibrations: that is why you need magnetic cookware and performing a magnet test will do the trick. Cast iron, carbon steel and many kinds of stainless steel work well with induction, but pyrex glass, aluminum, copper and any stainless still that cannot hold the magnet would not work. So I bought a 3 Qt induction friendly sauté pan that was the perfect size (10 inches) to fit on the ceramic plate.
This cooktop is quite straight forward, the only thing to learn was for me to understand the temperature as my stove goes from 1 to 10 (low to high) versus 100 to 1800 Watts or 140 to 465 degrees of this induction cooktop. But, it did not take long for me to figure it out. Easy to clean, it has a size that makes it practical in small kitchens, RVs, or if you are on the go (13.2"D x 15.5"W x 3.5"H) and weighs less than 10 pounds. I made quite a lot with it, from soups to risotto.
Amzchef Commercial Induction Cooktop: risotto
Amzchef Commercial Induction Cooktop: mushroom youvetsi
Amzchef Commercial Induction Cooktop: Shakshuka
Amzchef Commercial Induction Cooktop: potato and leeks soup
The video below gives you a good idea on how it functions. I should mention that cleaning is very easy (I am not a messy home cook) and you can find instructions in their pamphlet.
