Max Burton 6200 Deluxe 1800-Watt Induction Cooktop

The other reviews cover everything else nicely, except:

1. The difference between the model 6200 and the 6000 is that the 6200 has a stainless steel skin, while the 6000 is black plastic. The innards and wattage are identical.

2. If you purchase this with 1-click ordering, you'll miss out on free shipping. Grrrrr. To avoid spending an extra $9.00 on postage, use the checkout cart instead.

3. If you want an excellent overview of induction cookers, look up the topic in wiki-pedia.

4. (Updated 8-2011). Someone in the comments below asked what the wattages are: When the "Power" mode is selected, Level 1: 200w. 2-500. 3-800. 4-1000. 5-1200. 6-1300. 7-1400. 8-1500. 9-1600. 10-1800w. When the "Temperature" mode is selected, the ranges (1-10) are (in degrees F): 140, 180, 210, 250, 280, 320, 360, 390, 430, 450.

Please click the "helpful" button if any of this was useful. Thanks.

... for your learning dollars, that is.

Had this for a month; free-shipped, it arrived intact and within a very reasonable time. Manual is brief and to the point.

Works fabulously with simple time-proven cast iron cookware, but don't expect omelets to come off whole easily - might do with enameled cast iron which I do not have. It is great to have minimal heat dumped into the house when you are paying for your air conditioning and it is 90°+ outside. That it worked just fine with some of my older - cheaper stainless steel pots that didn't pass the magnet test was a pleasant surprise. I plan to move it to the back porch before I try my heavy-flavored grill-pan fried fish!

Took away the 5th star since (a) heat is so localized over the center that it charred stir-fry veggies and burnt the thin-gauge pan when I got a bit over zealous with the power settings and (b) the temperature preset increments are too far apart for my liking. It shouldn't...Read more

I have only had this unit for a few days, so don't know how it will hold up over time, but it works like it's supposed to, and I'm very happy with it so far. I'm not thrilled, however, that the price has dropped by $20 in the few days since I bought mine! Like others have said for others of the induction cooktops, the heat is concentrated in the center 4" of the plate, but this is not a real problem for boiling water, etc. And, if using a pot/pan that spreads the heat well, such as iron or pots with a thick clad bottom, it seems to mostly work out ok for other things. I had a problem trying to make an omelet, but maybe if I heat the pan slower and then add the eggs, the heat might spread out to the edge of the pan better (scrambled omelet wasn't bad, however). It might not work well for everything, but for most everything I've tried so far, it worked fine, and doesn't heat the kitchen up a lot. My 3 different sized steel pots with steamer inserts worked fine - 2 are Tramontina (from...Read more