9100MC/9120MC BT-M20B

I have not yet found any dislikes about this product. It performs well. I tested the two cup boil test immediately after receiving it. This cooktop excelled way past my expensive 3 yr old smooth top range. To be clear, once you can heat water and your cookware this fast you cannot go back from that. I knew all of my current cookware would not work with the cooktop, I well understood that when I purchased it. However, about half of my cookware does work with it. Because I am so pleased with the use of this cooktop I was motivated to order a few more essential cookware. I’ve been using this cooktop for nearly a week now, I ordered two of them. I have not turned on my smooth top range since they arrived. I find that learning to regulate the temperature while cooking was easy for me. It didn’t take me long at all learning to regulate the temperatures I needed effectively which made for quick and easy meal preparation. Far easier than using my range. All of the food I’ve prepared using these two cooktops have turned out well and delicious. I’m sure I will eventually need to use my range again for some reason but with these two induction cooktops and my two instant pots it will certainly not be often. To be clear, I’m absolutely in love with these two induction cooktops. If you need to prep do it first because your pans are going to heat up quickly! You won’t have time to heat your pans and prep simultaneously! In about one minute or so it’s time to start cooking if you are sautéing and about 3 minutes if frying in shallow oil. Anything that helps me to produce quality meals quickly is a win win for me. Additionally other benefits of using induction is they do not heat up you or the room. They only heat the pan. The food cooks while the unit is in operation. Turn of the unit and the cooking process stops immediately. My big stove makes my air conditioner come on minutes after turning it on. That doesn’t happen with these induction cooktops! 🙂I’m so glad I bought these! I highly recommend this cooktop. 😎

works well! Quick to heat up food, portable. We use it in a campervan, so the quick heating is a benefit to not use much power (1800W is a powerful device, so using it in a short amount of time is good.). The fan is moderately loud, but that is not a deal-breaker for us.

While our induction range was busted, out of warranty and too expensive to repair, we took some time to decide what to replace it with and bought two of these individual burner cook tops to get us by in the meantime. We used these for about two months, and during the discernment process, considered using them permanently and buying a counter top oven. But using these convinced us that this is not an option. PROS: Understand that we were already sold on induction before buying them, and will probably never go back to gas or non-induction electric. So we already knew how to cook with stainless steel and we do so with ease. (You have to know to get the pan hot with fat before adding food, for example. If you are a non-stick cookware lover, you will probably hate these, or at least have a learning curve with them.) That understood, these work great. They heat up fast, are easy to use, easy to clean up, and are as efficient as was our GE induction range cook top. (We loved that range and are very sad that it died after less than 4 years of use.) Actually, they may even have heated up quicker than the GE range, and the settings definitely ran hotter than did our range burners. We have since bought a new induction range (an Electrolux), but are glad to have these as a supplement and a backup, and have stored them carefully for that purpose. Also, the price is right for an alternative to a full cook top. CONS: The fans on these things are LOUD. Again, we were used to induction, and so were used to the fans coming on with use of the oven and burners. But these are at least three times louder than were our GE range fans. And they are probably 6 times louder than our Electrolux range fans. It doesn't bother my husband so much, but I have more sensitive hearing. Before I would sit down and eat the meal just prepared on these things, I would turn off every noise making device (range hood fan, TV's, etc.) to give my ears and brain some peace after the loud droning sound, mixed with a light squeal, that was unavoidable while the meal was being cooked. The sound of two of these burners and a range hood fan was over the top. Also, the first time I had to do kitchen cleanup, I decided that using these permanently was not an option. I don't think the oil and "stuff" that spews from the pot or pan is any more with these than on a normal cook top (that would all just depend on the food and temperature), but having to clean grease splatter off the long, thick, hard-to-straighten out, zig-zaggy electric cord, as well as the sides of these, then move them and clean off the surface of whatever you have it sitting on (we had them on our broken range), was simply too big a pain to me. It is no big deal if these are an occasional use thing. It would be like using any counter top appliance--of course you need to clean it all up and the counter and wall around it afterward. But I would not want to have to do this daily. Also, the cord seems unnecessarily long. We used them on quite close to our counter top outlets, so the cord did not hang away from the appliance, but was zig-zagged quite close to the burner. It would have been nicer if we could plug them in down low on the wall behind the counter top. If we had to use them permanently, I would arrange to do that. In summary, these cook food great and are super user friendly. They're a great option as a way to test induction, and to have as a backup, or when cooking a large meal and you need extra burners. But as a permanent solution, in my opinion, they're just too loud. Even for other uses I have though of, like as warming plates on a buffet for a big holiday meals, I wouldn't recommend them, because they are simply too loud. A sound-sensitive guest may turn unexpectedly aggressive if you subject them to that sound throughout dinner. However, I think my husband would use them and think nothing of it. Background droning noises don't usually bother him.

After careful research and a few experiments with other folk's induction cooktops (NuWave, Max Burton & Tramontina), I chose the Secura DUXTOP 9100MC and haven't regretted it. While the NuWave claims to have more temperature and power settings, it seemed to me that there was more frequent power cycling at comparable temp/power levels than the 9100MC. Saying nothing bad about Max Burton and Tramontina, I eliminated them for not having as many power and temperature target settings as the 15 levels (each) available on the 9100MC. In order to maintain temperature control, in temperature mode operation, induction cookers have to cycle on and off in order to "hover" around any target temperature. One difference between lesser & better induction cooktops is how much power (actual Watts) is being cycled for any given temperature target. 5 seconds of 1800 Watts/pulse is going to be more energy violent (to whatever is being heated) than 30 seconds of 300 Watts/pulse, even though these two pulses represent the same amount of total power. The 9100MC uses a wider range of Watts/pulse across the range of supported temperature targets than other induction cooktops, so cooking should be gentler across the lower temperature targets. there's a table in the printed manual breaking this all out. In power level mode, I did not notice much power cycling above power level 2.5 (=500W) per power setting, indicating that the 9100MC is providing a more even/continuous flow of power to the induction coils, at each power setting, rather than pulsing fewer fixed power flows across a range of given power settings. I did not test this with an ammeter, but rather by using an IR temperature gun, aimed inside the cookware in use, and observing how water heats at different power levels. The type and quality of induction cookware is going to make a big difference in how any induction cooktop is going to perform. Aside from the magnet test, pure steel is a relatively poor conductor of heat, such that cheap steel pans are going to experience high initial temperature overshoots, in target temperature mode, and actual ring shaped hotspots on the cooking surface side over the course of any prolonged cooking, whether by power level or target temperature. The initial target temperature overshoots occur inside the cookware because the cooktop's temperature sensor is beneath the cooktop's glass surface and NOT inside the actual cookware. There is always going to be a time lag before the heat, reflecting back from the bottom of the cookware, registers with the cooktop's temperature sensor. It is during that initial temp sensor time lag that temperature overshoots can happen INSIDE the cookware (sometimes momentarily exceeding 500F, depending on the pot/pan). Any induction cookware that exhibits ringed hotspots while cooking is going to be VERY PROBLEMATIC for target temperature cooking on ANY induction cooktop, not just the 9100MC. Cast iron cookware can tend to even out the ringed hotspot effect seen with cheap pure steel cookware, but cast iron is generally on the heavy side and can present other cooking issues. What I've chosen to begin collecting for induction cooking is fully bonded, "tri-clad," 18-0 stainless steel (exterior)/full-core 3004 aluminum/18-8 stainless steel(interior) cookware. The 18-0 steel exterior is the induction layer, delivering heat directly to the aluminum core. The 3004 aluminum core rapidly distributes the heat all across the bottom and sides of the cookware, eliminating the ringed hotspot problem. The 18-8 stainless steel interior provides the non-chemically reactive cooking surface. I've really come to admire Vollrath's Tribute line of pots and pans as a result. These Vollrath post/pans have completely flat bottoms, which is also a huge plus for induction cooking. High quality, tri-clad cookware, with excellent heat distribution across the entire cook surface, is a must for accurate, target-temperature-based cooking. Even slightly warped induction cookware, no matter what its composition, is going to produce very uneven heating/cooking performance (which you may or may not want). Partially or non-fully bonded tri-clad cookware can vibrate, between the metal layers, at certain power/temp settings, producing a high pitched whine that may or may not annoy you during cooking. That's because the different metal layers are vibrating against one another, as a direct consequence of the induction process, and ANY air gaps/hollows between layers can then generate audible noise, which will vary from pan to pan. Generally speaking, the higher the power level, the more vibration and the greater chance that there will be a high-pitched whine. I will never use any external steel heat diffusers in an attempt to "adapt" non-magnetic cookware for induction cooking. First, an all-steel diffuser is guaranteed to create ringed hotspots, because steel is a poor conductor of heat, making target temp cooking very problematic. Any induction diffuser essentially turns the highly power efficient induction cooktop, back into a far less efficient, radiant heat hotplate. If I wanted to cook on a hot plate, I would've used a hot plate to begin with. Induction diffusers make no sense to me, but you can always find someone who'll sell one to you. I also took the following dB sound measurements, 3' from the front of each appliance while running: DUXTOP 9100MC = 46-48dB Panasonic 1100W microwave oven = 48-55dB Kenmore refrigerator = 40-43dB ambient kitchen = 7-13dB (from the center of kitchen, with no motors running) So, the 9100MC is louder than the fridge, but quieter than the microwave. Subjectively, the 9100MC is not too noisy for me. but your own dB readings may vary (depending on the physical condition of your cooling fan/appliances) and everyone is entitled to their sonic preferences. I like the fact that the 9100MC gives audible and visual cues that it is energized and/or cooking. Total silence in operation would be an unwelcomed and dangerous way to go. When not in use, I completely unplug the 9100MC from AC power. When the 9100MC is in use, I make sure that no other appliances on the same circuit (not just the same plug) are ever in concurrent use, 1800W is 1800W. One thing that surprised me when using my older cookware from gas cooking days, on the 9100MC, was the amount of white, waxy build-up that would suddenly appear on the 9100MC's glass cooktop. It turns out that thin oil residue/skin, that builds up over time from radiant heat cooking, on the outside/bottom of cookware (no matter how "clean" it may look to the eye), gets literally boiled off of the cookware, by induction heating, depositing a cloudy "wax" on the cooktop's glass. In order to remove this waxy boil-off and restore the original beauty of the 9100MC cooktop, I used a fish-oil based, light machine oil, as a solvent, a microfiber cloth and the requisite elbow grease. Even though the printed manual says not to place the 9100MC on top of any steel surface, I've found that there are no EM/RF heating effects below the 9100MC when the unit is sitting directly on top of a steel cooking cart or on top of a steel wire rack. The angled control panel is a big plus. There is no way for a pot/pan to damage the panel from direct "hot" contact while on the cooktop surface. I also have faith that the plastic-film covered blister-style control buttons are durable enough for my needs and actually prefer them over "touch" sensor controls. I want the tactile sense that a button has been pressed. The two things most likely to fail, IMO, are the induction coil cooling fan and the glass cooktop. While I have no intention of abusing my 9100MC, I have no idea what kind of bearing system the fan uses (ball bearings=best, sleeve bearing=worst). The printed manual also says the unit cannot support more than 25lbs total load. So, I bit the bullet and purchased a multi-year asurion/Canopy protection policy, as either of these failures would be total showstoppers. The only modification that I made to the 9100MC is to add an air intake filter to the exterior of the case opening for the induction coil cooling fan. I did this to reduce the odds that lint/dust/oil vapor will be sucked inside the case by the fan, without impeding airflow. The filter is made from soft screen material designed for use with overhead cooking exhaust fans and is held in place by a frame of painter's tape. Induction cooking has it's own learning curve. I'm finding that power-level cooking is more useful and successful than target temperature cooking for dynamic, hands on cooking. I never start a "cold" pan in target temperature mode, in order to reduce the risk of initial temperature overshoots. I use an IR temp gun to learn how different pots/pans perform on the induction cooktop. I find the 9100MC's wider variety of power and target temp settings, in the low and medium ranges, are very useful and sufficiently granular for my cooking needs -- along with understanding how my different pots/pans actually perform. I have no need for the 9100MC to have a 212F target temp setting. I live at sea level. If I want 212F, then I cook in boiling water or with atmospheric steam and let the water/steam control 212F. Or, I will use a convection oven set to 212F. I do want very even heating/energy delivery at whatever setting I pick and the 9100MC delivers that in spades. Induction cooking, once mastered, makes it very difficult to accidentally burn food, and opens up slower/lower-temp dynamic/interactive cooking as a whole new world to explore. As far as Lafraise is concerned, I have no complaints. I will say that Amazon shipping did not do a first class job of packaging the retail 9100MC box for shipping. The Amazon box was holed in transit and there was inadequate padding inside the Amazon box, such that the retail packaging suffered a minor puncture. My 9100MC arrived undamaged and fully functional, but Amazon needs to do a better job to protect Lafraise's good reputation in the Marketplace by shipping more promptly, with better protective packaging.

Just received the Duxtop 9100MC from Amazon. I tested it by boiling some water on the highest power setting while measuring the current with a clamp meter. The meter showed 14.3 A at 119 V, which works out to about 1700 W. Like so many of these portable units, it claims 1800 W. In reality, though, very few “1800 W” countertop induction cookers actually reach that number. Even the better ones usually top out around 1500–1650 W once you factor in things like: Real-world line voltage sag under load (120 V often dips to 115–118 V) Internal current limiting Efficiency and thermal constraints Conservative firmware to avoid tripping 15 A breakers Given all that, seeing this one reach 1700 W is impressive. I’m really happy with the performance — the highest power setting brings water to a boil noticeably fast. Longevity is still an unknown, of course. This unit replaces our Duxtop Gold 8100MC, which we used for almost four years (since December 2021). It eventually developed temperature-control issues, likely from the thermal paste between the thermistor and the glass plate drying out. But honestly, four years isn’t bad for a $57 purchase, especially since we bought it to get around how painfully slow our Bosch radiant stove was. The same model is now going for $67 in the Black Friday sale. We chose the 9100MC because it has finer temperature/power steps and a more user-friendly sloped control panel — and it was only a dollar more. Induction really is the way to go. We’re planning to replace the big Bosch radiant cooktop with a full induction model when the price is right. And if anyone is unsure about switching to induction, picking up one of these little portable units is a great way to try it out.

I love induction cooking. I have a NuWave Pic also, but was unhappy with their business practices. The NuWave cooktop is fine, but when I wanted to purchase another through the website, I realized that the costs for shipping would be really high for the so-called "free" stuff. So, I went with the Duxtop. I wanted the extra wattage and larger induction surface anyway. This is a wonderful product and is more precise than the NuWave. It does have a little different learning curve, but that is really not an issue nor a deal breaker. My electric range is next to useless because of the fluctuations in temperature. You do not get this with the Duxtop. The heating is much more even than traditional electric, does not throw off excess heat, food does not burn on the surface if spilled and cooks very quickly. It takes a bit of getting used to the speed of cooking and will take a little experimentation to get things right, but it is worth it. Now I do not need to use my electric range at all. With the two induction surfaces, I can prepare whole meals for my husband and myself easily. Of course, as other reviewers have stated, you must be sure that you have the proper pots and pans. It is easy to test this by using a magnet. If it sticks to the bottom of the pan securely, it should work just fine. All of my magnetic pots and pans work really well. You can use certain stainless steel (must say induction on the box), cast iron, enameled cast iron, carbon steel, graniteware and various types of ceramic coated (again must state for induction on the box). The thickness of the cookware is of vital importance. It takes longer to cook with cast iron and you have to be certain that the whole surface is properly heated or you may wind up with hot spots. The graniteware is thinner and heats much faster. You can very easily burn your food with these. There are also certain ceramic coated pans of various thickness that work well for frying, etc. It is important to understand the ways the pans of varying thickness heat up. Good rule of thumb, the thicker the metal, the longer it will take to heat the surface. If you need really high heat for anything, I would say cast iron would be the best. Depending on what I am preparing, I make use of all of these various types of cookware. At any rate, the Duxtop is an excellent induction cooktop, and I highly recommend it. I also recommend Lafraise, the Amazon company through whom I purchased the unit. They are a very dependable company, send out the product quickly and package it well. They also follow up with the order which I really appreciate. Great purchase all around.

We ordered this induction cooktop because we live in an area that is not supplied with natural gas, and our JennAir built-in electric non-induction stovetop seemed to take forever to simply boil a pot of water. A friend had demonstrated their built-in induction cooktop to us; we had been impressed with a pot of water coming to boil in about two minutes, and the fact that immediately after a burner was turned off, a person could place their hand on the burner itself and and it was not hot. So, based on the positive reviews we had read on the Amazon site, we ordered the 9100MC. We received our Duxtop countertop cooktop yesterday and, having read the instruction manual thoroughly, decided to test it by boiling 6 cups of cool water in a stainless steel pot that we had also tested would hold a magnet per the instruction manual. SEVENTEEN minutes later the water began to boil. We were also surprised that right on the unit it said the surface would remain hot. It did remain hot, for an additional TEN minutes. We then conducted a test for bringing water to a full boil between 1) a Russell Hobbs 1500 Watt electric tea kettle, 2) a different Le Creuset pot on the induction cooktop, and 3) a stainless pot on the JennAir stovetop. Each contained the identical amount of equallly cold water (6 cups). The results were: First place: the Russell Hobbs tea kettle at 6 minutes. Second place: the induction cooktop and Le Creuset pot at 10 minutes. The JennAir stovetop at 19 minutes. To our surprise, the surface of the Duxtop remained hot for an additional 17 minutes. We also noticed that it was quite noisy (fan and other noise) when running. This Duxtop unit did not come anywhere near what we had expected, based on reviews. But, since nobody else seems to have complained about how long it takes the Duxtop to boil water, we have to assume that we must have received a defective device. We are willing to give Duxtop another chance, and have used Amazon's easy return service to try another unit. We'll see how the next one works, and then write another review. It hardly seems worth the cost of this 1800 watt induction unit to save only 9 minutes of time over the JennAir. And for it to be occupying space on a countertop and remaining hot is a problem. It also has a footprint three times the size of our tea kettle. Since we have a kettle that is out performing the induction cooktop, we returned the unit. Granted we do not cook food in our tea kettle, but so much of what we do (canning, blanching, cooking pasta or rice) is about bringing water to a boil. We can simply heat the water in our kettle and put in a pot on the JennAir to remain boiling. Update November 2: We just got our replacement Duxtop from Amazon yesterday. It is definitely superior to the original one we got. We conducted the same test - boiling six cups of cold water in a LeCreuset cast iron 8 inch diameter pot. This unit took 8 minutes to get the water to a rolling boil. After removing the pot, its fan continued to run for 1.5 minutes, and its "Hot" message remained on for 8 to 10 minutes after removing the pot. We had hoped to reach a boil in under 4 minutes, based on other reports we had read. We are also surprised at how long the unit remained too hot to touch. We will be keeping this unit, but are now aware of its shortcomings. Its rating should probably go from one star to three stars. We highly recommend that the unit be tested when it's first received, just to make sure that it's working OK. Our first one wasn't.

This burner is great. It boils water in about a minute. It's great for boiling water, cooking soup, making tea, hash browns, I have cooked omelets with it. But it's not good for cooking Meats, steak, chicken. The problem is conventional burners cycle on and off. When they turn on it takes about 30 seconds for it to get to full heat, then they turn off. This burner when it turns on it's at full temperature within a second, so when the thermostat regulates the temperature it's either all the way on or all the way off nothing in-between. It works with liquids, but not meats.