I love my induction burner, too, (we're actually on our second one - up-graded when we discovered how well it works) and have been using ours as just one of the many energy-saving methods for cooking incorporated over the years. I have a Max Burton and purchased the large oval griddle that fits on the top, and it makes it even more useful.

I wonder.... if you would place an induction interface disk on the unit (if you have one) before cooking using a cast iron skillet, if you would get different/better results?

We removed the knobs on our stove-top where the unit sits on that one side of the stove. I used a tempered glass cutting board on the stove. Wood just sounds too dangerous to me.

-Grainlady

If you don't want to redo your kitchen, you can get portables at 220V. I don't know what the wattage is, though. Well over 2000W would be best. You can get professional ones that go up over 3000W, but they're loud and probably have specific code requirements to use at home.

There's a lot of info in Appliances if you want to learn more about induction.

A friend gave me a NuWave PIC Pro. It is rated at 1,800 watts and has never been used. How likely is it that I will have success using it?

Plllog, mine is an 1800 watts and it's perfect for us.

Shuffles, you'll have great success with it, but only if you start using it. Don't walk away from whatever is cooking. Everything cooks faster, which means it can burn/boil over faster.

Jasdip, I plan to try it tomorrow - after reading the instructions. I've had it for only a year. Just took it out of the box today.

After using my portable burner when my range failed at home I had a tough time readjusting to cooking on my gas burners at the lake kitchen. Boiling a big pot of water for pasta was like watching grass grow!

When my new home kitchen induction range was installed I brought the single burner to the lake. I use it all the time up there. And not only for things I want done quickly, but mostly for things that need long simmering or for keeping a big pot of soup or sauce at perfect temperature for serving a crowd.

I am such a stick in the mud regarding change and new technology it amazes me how quickly I fell in love with induction cooking.

I was only saying because you were musing on 220V. :)

I learned a new thing on my induction cooktop (built-in) the other day. I was making spaghetti meat sauce. Usually I do it in my thin enamelled steel stockpot, but the point of the recent go was to use up some vegetables that had been bought for a party that was cancelled, so I wasn't making as much, and used my "bean pot", a 9 qt. enamelled cast iron dutch oven. Bringing a full nine quarts of spaghetti sauce that had been simmering awhile up to a goodly boil, same element but no boost, was really fast. I don't think the stockpot boils up as fast, especially without boost. I'm wondering if it's because the heavier cast iron retains a lot more heat.

I would say it was your enameled cast iron that made it boil so much faster Plllog.

I would like to see a cooktop in action!

@pillog, it's very possible your thin enameled pot does not respond well to the induced magnetic fields. Not every alloy or metal responds the same way.

Gooster, good theory, but it's fully induction capable. It's pure steel, and handles like any other thin steel pan I have, when I'm browning onions in the bottom. Very quick and very responsive. Also for boiling water. It's the mass of the contents when it's full of stock or spaghetti sauce that makes it slow to return to a boil. And that's what was faster in the bean pot. I'm trying to compare to the stock pot half full, since that would be about the same volume, but I may be underestimating how much was really in the stock pot when I remember bringing it to a boil half full. BTW, both pots are Le Creuset. Graniteware works fine on my induction, too. :)

Jasdip, are there any stores or showrooms in your area that have "live" cooktops? Some do. If there is, you can make an appointment to come in and cook on the induction to see how it works (always a good thing to feed samples to the employees or bring them cookies). You don't have to make a commitment. Just say what you've told us: You have a portable and want to see how an installed cooktop compares before you start planning a change.

Just a technical note: 1800 watts is about the max you can get off a single 110v circuit. To get higher, you need to have a 220v circuit. So a built in induction cooktop is probably on a 220v circuit, and at least one of its burners can probably deliver more than a 'hot plate' could--so comparing a portable 110v hot plate to a built in induction cooktop isn't exactly apples to apples. I have a 110v portable induction hob, and I like it; it's quite useful.

Haha, Plllog I'm not looking to buy a cooktop.......we live in an apartment. :-)

I know that the portable and a cooktop aren't apples to apples, I just love the way our portable unit works, I can't imagine the speed at 220 volts.

I didn't know if you owned your unit... In that case, ask if they give demonstrations, or check it out on YouTube. :)

The speed to boil half an inch of water on mine is close to instant. :) Not that one does that for any other purpose than bragging, except maybe deglazing a pan for washing...

Of course, I forgot apartments can be purchased in the U.S. Here they are rentals, only. Sorry Plllog. I too like the speed that water boils, even on mine. By the time I get the oatmeal and brown sugar out of the cupboard, the water is almost boiling to start making my porridge.