@N’Marie Crumbie I am very interested in Invisacook but I am not hearing promising things about porcelain, Dekton, Neolith, etc countertops. Everyone I have talked to so far does not recommend it for inside countertops. We are meeting with an Invisacook sales guy tomorrow, but they are exclusively porcelain fabricators and installers. How are you liking the Invisacook with granite? There is a waiver on the Invisacook website regarding installation with granite so it seems it might not be a recommended surface for installation. I’d love to hear your experiences!

I am a happy Invisacook customer and highly recommend these resources for those interested in getting one installed. Their website houses a lot of answers to some of these burning questions about types of countertops, where to buy, etc. In addition, I've had a really great experience with their support team when it came to my inquiries, so I'm sure for those curious about more nuanced specs, they would be just as helpful! Hope these help! :)

Where to Buy/Dealers: https://invisacook.com/dealers/

FAQs (includes recommended materials to use)I: https://invisacook.com/faq/

Downloads (with Nautual Stone Disclosure): https://invisacook.com/downloads/

@Rebecca I used 12mm Dekton in Albarium. I have a 4-burner Invisacook. I believe one 'downside' to Dekton is their warranty won't cover any damage from the Invisacook (at this time) as a result of misuse of the appliance (ie. not using the recommended burner pad).

That said, I've used my stovetop every single day with recommended use and have had zero issues.

@Patchwerk Denim thanks for the input! It’s good to hear from consumers that are actually using the product. I have reviewed their website, it’s just not clear if granite is a recommended surface.

Chiming in to say that I have thin matte white porcelain countertops and I love them! Put them in 4 bathrooms, kitchen, bar, butler pantry. I wish I had put them in my master, but it was already complete before I discovered them. The shiny caesarstone now looks out of date to me, compared to the thin matte white porcelain.

So now the remodel co. is recommending invisacook, as we are redoing my island. I'll read through these threads in more detail, but I'm seeing mixed reviews from people. It'd be great if more people could chime in with their experience, although I know it's relatively new. Thanks!

Everytime I see it I get excited but then I see the control panel and it just looks like a prototype science project. Now that they added wifi to it maybe there are other ways to control it.

Since there is a lot of inaccurate information on the Internet, we conducted a market test of available invisible cooking technologies. We are not an official testing laboratory, but sellers of kitchen technology, therefore we only present our experience here, not official tests and conclusions.

Method:

Water at a temperature of 18 degrees C with a volume of 1 liter in dishes at a temperature of 20 degrees. C was heated to boiling point - 95 degrees. C, i.e. a situation where the steam bubbles separate from the bottom of the container and appear on the surface of the water, as in rain (process 1.). The water was then further heated to the boiling point (process 2). In the case of the Invisacook, the lid had to be used after 8 minutes, because the boiling point would not be reached at all (the power boost turns off after 5 minutes). The lid was not used for the other products.

Testing Process and Outputs:

1. Light boil

A) InvisaCook … 1.8 kW - time 6:50; a stronger inductor is not available

(time 0:00-5:00 power increase = 2.5 kW)

B) CSP … 1.8 kW - time 6:15; 2.2 kW - 4:35

C) TPB … 1.7kW - time 5:45; 3.0 kW - 2:20

2. Violent boiling

A) InvisaCook … 1.8 kW - time 10:35; a stronger inductor is not available

(time 0:00-5:00 power increase = 2.5 kW, from 8:00 with lid)

B) CSP ... 1.8 kW - time 9:10; 2.2 kW - 6:55

C) TPB … 1.7kW - time 6:05; 3.0 kW - 3:25

Summary:

1. TPB and CSP technologies are almost comparable in terms of useful properties, TPB technology surpasses CSP in decisive cooking parameters. You don't need a lid to boil water.

2. The Invisacook is at the limit of usability in our cooking environment (ie actual daily cooking, not just reheating). It is significantly slower and a lid is needed to boil water quickly. After turning off the power boost (after 5 minutes), the water temperature rises very slowly

3. Beyond the scope of the test, we heated 3 liters of water for pasta. With the Invisacook we only reached boiling after 42 minutes, with the CSP on the 2.2 kW induction 12.35 and with the TPB on the 3.0 kW in 6:50. According to our conclusion, this says it all.

If you have any questions regarding the details of the tests, please contact us at safeup@seznam.cz.

This is terrific. Very clear and very helpful. Thank you.

Thanks you so much for providing these findings! It's very helpful and decisive!

Its unfortunate that an older unit model was used with Invisacook. The newer models have a higher capacity and the power ratings are completely wrong. Also, the power boost is now 10 minutes and not five minutes. Contact us directly if you would like up to date test results. Also, nothing was mentioned about comparing the pricing and total consumption of electricity. Apples to apples test kitchen! Just because you are being paid by the people you are testing, other than Invisacook, doesn't make it fair.

@HU-910619012 thank you for posting this. Did you use the newest model of invisacook? What type of counter and how thick? I dot know ghat TsP and CPB stand for bt I assume they are not available in USA?

Curtis thank you for clarifying. It’s hard to know what to believe especially with so many people making career choices to lie for a living.

Who is making “career choices to lie for a living”?

this is really a niche product so I would do EVERYTHING to make sure that potentail customers know exactly what they need to make an informed decision . If the numbers above are wrong then you should state what is correct . You state you have the up to date test numbers so what are they ?

Lilac Hill Farm, are you insinuating me with this comment?

As i mentioned, you may contact us directly, sign our NDA like everyone else does and we will be happy to provide the numbers in writing. Thank you.

@curtis I just ordered a 2 burner unit. How do I know if I was sent the newer or the older model??

My fabricator is unsure about wanting to work with invisacook.  We are going to install it ourselves, but I really would like some guidance on the thickness of quartzite? We can have them mill out the area to the correct specs.

Jamie - if you are asking about guidance on the thickness of the quartize, I would suggest you NOT move forward on your own. It's very very tricky. I have an Invisacook and while it's not working at its capacity, I love it. We made a mistake (my husand and I as well as our kitchen designer) thinking thinking that 2CM porcelain worked. we did NOT want 12mm porcelian b/c we don't like the mitered edge. It can be tricky so be careful. I would be very careful using quartzite that's benn cilled out UNTIL you actually test and entire unit (all burners) under the quartizte that's been milled out.

Thank you, r v res. It's a 2 burner unit and we have a fully functional range. I was hoping the invisacook could be auxiliary and used for warming things when we have company over on a buffet line...

I am adding to our post yesterday:

We tested the Invisacook with different brands of ceramic, sintered stone 12mm and granite 20mm with attenuation at the inductor to 12mm with these results:

1. Granite ... out of 5 different plates, 2 cracked - we definitely do not recommend our clients to use Invisacook with granite or any other natural material. Natural material has internal cracks that no one can know about and how Invisacook will affect it

2. Sintered stone ... Dekton, Silestone, Lapitec - it is only suitable for heating, cooking is horribly slow. Even if you bring the water to a boil, cooking has such a heat loss that if you put pasta in the water, you overcook it, it cooks too long

3. Ceramics ... Sapienstone, Marazzi, Inalco, Ascale, Materia - see results above in yesterday's published report above.

To the objection of Curtis Ceballos - our company has already sold more than 30 Invisacook units and we certainly do not fight for other brands. We properly familiarized all those interested in Invisacook with all our experiences, not with what Invisacook presents, and they decided to buy on their own. Every solution has its clients, we just want to clear up the falsehoods and confusions that accompany the entire discussion on this thread.

For other questions:

1. We used the Invisacook version 2022 for testing. Yes, the latest units already have a power boost of 10 minutes, and in the case of the 4 burner unit, 2 new, more powerful 2.1 kW burners, but still this does not significantly affect the use of the Invisacook for the end consumer. Invisacook is still the weakest solution on the market

2. The biggest problem is shared power. If you cook on one hotplate on power boost, you will not switch on the second one. If you are cooking at a higher level, turn on the second burner only at a lower level. There is a table for this in the user manual, but you have to be a mathematician to remember it all.

So what is the best surface and thickness for a 2 burner Invisacook specking the kitchen island counter ? I see Dekton is not on the Invisacook list anymore. Ideally looking for a durable surface but one that works great for the Invisacook. Thx

Thank you. Please continue your tests. also also, release your company name here so we can contact you directly.

My Invisacook installed a year ago under granite and I’ve had absolutely no issues with it. I love it and will be putting another one in my main kitchen.

You must use Invisamat and the proper pans

Curtis - submit your tests so that there is valid information for everyone and here. Why would one have to sign an NDA? Are you hiding something?

This is part of our corporate policy and our attorneys. why don’t you submit your company name or personal name? i have nothing to hide snd never have. The thousands of units we have sold around the world proves we have nothing to hide. Thank you.

Curtis-absolutely not and I apologize if I wasn’t clear. My point is I don’t know who to believe in today’s world. The New York Times just had a huge page 1 article and all the charitable solicitors like the police union and 1% of the money we donate goes to the actual charity. So with two directly opposed authoritative statements, it’s hard to know what to believe.

Curtis, have a look at our the first post, there is direct contact to us - we are ready to give each client our experience so that they have more accurate information. Btw, we already communicated a while ago when you asked us (and for free !) for our complete SWOT analysis, so we can easily follow up on that communication. Basically, we have a problem with what is generally presented on the internet regarding invisible cooking and we even had a hard time getting any information from your regional distributor for central Europe because it was not getting the necessary support from you. That's why we did the testing ourselves, so that we could tell clients what we found out. The end users has no possibility enough to test them their purchase before.

Btw, this applies not only to Invisacook, but also to other technologies on the market.

Any end customer requesting further information will be notified.

According to HU-910619012, TSP has the best test numbers. However, from what I understand, TSP is not available in America. After looking through TSP's website, I assume that TSP works better because they make the actual countertop, which is constructed from 4 layers. TSP offers the countertop in 18 different colors.

So, does the TSP countertop cost more than a "typical" directly comparable countertop? The company's website showed different versions of the countertop without some of the layers that could be used in other areas of the kitchen (but could not be used for cooking), so I imagine that those layers are less expensive because they do not have all the layers.

For those of us in the United States, TSP is not an option. And I suspect 18 design choices will not be a selling point for some.

Perhaps Curtis, Invisacook could offer some sort of "stick on" layered mesh for the stone that the installer installs that is similar to the layers that TSP incorporates into its stone?

To HU-227031627

I don't know if TPB has any representation in the USA, but I know a company that sells TPB from Europe to Canada, California and Australia. They solve network connection problems with some technical device.

The TPB plate is incomparably more expensive than a regular ceramic plate, which is probably the biggest market disadvantage. Depending on the design, the entire kitchen top solution including inductors is about 2.5 times more expensive than Invisacook+ceramic 12 mm, or 3 times more expensive than Cooking Surface Prime+ceramic 20 mm. The board is a sandwich of 4 layers (world patent) and the inductors are intricately integrated into it. The top layer is ASCALE or GRANITI FIANDRE 6 mm ceramic, then there is a layer of aluminum sheet, an intermediate layer of 8 mm compact plate and a bottom layer of aluminum sheet. The sandwich absorbs kinetic energy, so the plate is practically unbreakable, even though it is ceramic on top. The sandwich has excellent thermal shock resistance and thermal expansion, so it can use the strongest inductors on the market.

18 design options is also a bit of a competitive disadvantage. If we have news, they will not expand the range, because they cannot produce more units now with such range.

Invisacook cannot use such a similar sandwich, because the aluminum foil prevents the penetration of radiation from the inductor.

Market share of individual technologies in Central Europe (research conducted for the period 2022):

1. TPB ... 94%

2. Invisacook ... 3%

3. CSP ... 3%

According to unverified information, then in Southern Europe in the same period:

1. TPB ... 65%

2. CSP ... 34%

3. Invisacook ... 1%

All solutions give the market an identical design, the decisive factor for clients is the performance and professionalism of the execution before the price. However, we do not know how in the US.

If you want more details, write to safeup@seznam.cz.

Josef N. Cekal

Wow! That is a lot of great information. Thank you!.

I am in the Chicagoland area in the United States. I just love the idea of the whole concept and am still in the planning stage, so I won't be pulling the trigger anytime soon and can wait and see how this awesome concept improves.

I visited a place that sold the Invisacook unit (but did not see it demonstrated) and saw the Pitt burners (but did not see it demonstrated). If I had to pick this exact second, I would probably go with Pitt or a "traditional" induction unit (on top of the countertop). Induction is a whole new world for me, so I still need to be comfortable switching to that, let alone feeling comfortable switching to something "invisible" by Invisacook, TPB, or CSP.

I have experience with induction and I am really interested in this aesthetic. I was just looking for real world experiences beyond marketing. While I understand the need to safeguard proprietary information, the corporate NDA bit turned me off Invisacook. If it isn’t “hiding,” why restrict the information regarding the tested abilities of the product? A corporate policy of deliberate opaqueness doesn’t give me much confidence in accurate representations of the product. The added surly/combative exchange didn’t help, either.

I completely agree, SV!

My Invisacook installed a year ago under granite and I’ve had absolutely no issues with it. I love it and will be putting another one in my main kitchen.

For all the bickering about corporate NDA, I’m just over here wondering how different this is from any other companies🤷🏾‍♀️

@N’Marie Crumbie the difference is sublte but relevant. A discloused NDA is not a nod towards transparancy, its confirmation of obscurification.

Truly bummed to see this devolve... there must be some objective and real reviews of invisacook (for the US market) out there!

I would like to take this opportunity to thank everyone that becomes involved with this site and this chat stream. As a company, we realize that our products are not for all and that our products fill a niche that started out very small and has grown and will continue to grow in the future. We stand behind our products and their proper use, 100%. We are very proud of what we have accomplished in a mere 5 years, this June 1st, and the worldwide growth we have attained. Not all markets and customers adopt new technology and many only want a product to operate in a certain fashion. Invisacook has filled a niche and will continue to do so throughout its evolution. We are so excited of some of our new products that will be released by Invisacook within the next three years and hope that they will be adopted as well as our original Invisacook product has on a worldwide scale.

At this time, we ask all of our loyal followers to continue to follow us via our various social media channels, various television shows and through our own website, www.Invisacook.com. As of today we will be deleting our account from this particular website. It has truly been an honor to attempt to make everyone happy here, but as we all know, you can't ever make everyone happy, no matter what we do or say. I am just happy that I have had the privilege to learn from all of you and I, personally as the founder and Inventor of Invisacook, have always listened and applied your suggestions to the further development of Invisacook. Again, thank you for your continued support and Blessings Always!

C C

CEO/Founder/Visionary

Invisacook Inc.

I have mostly been following this discussion passively, but I am impressed with just how poorly Invisacook communicates. I have no first-hand experience with any of these products, but based on how the founder of the company is presenting their product, I'd be extremely reluctant to take it into serious consideration if I had to make a purchasing decision for myself. And that seems a pity, as the product itself does appear to have its uses and there are some very happy users extolling its virtues.

NDAs, blocking questions, insisting on one-way forms of communication (e.g. TV) and arguing that "thousands of units we have sold around the world proves we have nothing to hide" looks extremely fishy to me. That's a very old-school way of corporate communication.

Instead of seizing the opportunity and openly engaging prospective customers, vendors and enthusiastic owners, the company then decides to clam up even more, and announces that they will fully withdraw from this forum. I'd consider that a very troubling sign. I would recommend for Invisacook to hire a marketing expert who is more familiar with discourse in social media. This is a wasted opportunity to spread the virtues of their product.

By contrast both on Houzz and on several other social platforms there in fact are companies that actively engage in the conversation. And it's always wonderful to see their perspective. It makes me feel much better about buying products. And I have done so repeatedly, based solely on the responsive and open communication. Makes me wonder why Invisacook is afraid to do so -- or at least why they come across as being afraid. Again, it might just be a matter of hiring somebody who is trained in open communication across public fora.

So, if this wasn't clear from my message here, I would strongly encourage Invisacook to revisit their decision and stay active in this forum. It's a great way to reach prospective customers and I highly value the conversations that I read here. They have helped me a lot in deciding how to design my kitchen.

Yes, Curtis is not cut out for social media. Let Invisicook come back when they have a professional media representative. His posts here have been an absolute train wreck.

I’m glad to see they’re not allowing themselves to become a push-over for ill-intended individuals. Kudos to Invisacook❣️

I badly want to install invisicook. The remodel co. is also pushing for it, but I will be their first customer to install it. I am hesitant because I cannot find any real customer reviews onlne. If someone has a source, can you direct me? I see there are youtube videos from professional reviewers but this is not real life experience. For all I know, someone set it up for them and they showed up when the product was cooking or boiling. But maybe that took 20 mins. to get to that point. It does not address issues from daily use. Also, I get worried when I see the post above stating that they have great products coming out in the next few years. Does that mean I should wait and the technology is not quite ready?

I added a few videos before including this one.

I saw inviscook demo'd at KBIS pre-Covid. Admittedly it was the concept that I liked as I had never cooked on induction and use gas at home for the same reasons other gas cooks do. Fast forward we now own a RV with an induction cooktop. It took me a while to get the hang of it as it is only a 2-burner and does have the power share burners. I now prefer it over my gas stove.

We are building a modular home and it will have a small kitchen. While designing the home we decided to go with induction so I began researching inviscook and TPB as they were the only 2 available at the time. I contacted both inviscook and TPB and received responses from both rather quickly. At one time I favored TPB but after researching found they cost quite a bit more then invisicook and could be difficult to obtain in the US. My other TPB concerns were access for repairs and, although maybe crazy, if I wanted a "no cooktop look" do I really want a seam where the induction is dropped in (may be different now but at the time of my research the TPB was installed under a induction-sized stone and then that stone was dropped into the matching countertop).

We attended the KBIS again this year. From the first time we saw invisicook pre-Covid to today I have seen some changes. At first I thought I didn't like the mat, but now who cares. I have made a hole in my granite by putting a hot pot on top of a dab of grease that was on my countertop. Although it is a small hole no one else probably sees, I see it all the time. The control panel no longer sits in a drawer or to the side, it can be installed in a slideout in the drawer under the induction or in one of those pull-outs like you keep your sponges in under your sink. They have pots/pans and are more aware of the counter top surfaces, We are working around the power share by installing two 2-burner invisicooks since it will be our only cooktop in our home. Rarely will I have a need for 2 burners going full blast.

I notice some are concerned about the NDA and I consider it no big deal. I had to sign an NDA for my day job and, aging myself, it was for a clerical position where I never had access to proprietary information. Even when we needed office supplies we had to verify we had a NDA with the vendor before we could place our order.

We did have the opportunity to meet the inviscook developer at this year's KBIS and he shared a little bit about their direction. I won't share what he told us but do hope they beat their timeline because I would love the next generation invisicook in our home.

Just a side note, we are not affiliated with inviscook. I am the researcher in our family. I bring the information to help us make an informed decision on which appliances we will install in our home. So excited. Maybe I should start a blog and share our journey picking appliances and building a smart modular home. LOL

@tapattee Why would you not share with us what the Invisicook developer told you? NDA?

I have seen people innocently share things and it took away from the people who should have had the moment. I believe that people who did the work should get all the glory that comes with it. My friend completed something she had been working on for a length of time. A family member innocently enough shared it with their close friend. Needless to say it was quite heartbreaking when my friend who did the achievement did not receive the glory she should have because it was no longer a surprise. The praise for her achievement was quite different then an astonishment reaction had she been able to announce it herself in the manner she wanted. I had a co-worker accidentally share she was going to be a grandmother for the first time. Her daughter was not pleased that we all knew before the big announcement. Should have been her big day to make the announcement. Just the way I am.

"Curtis Ceballos

7 months ago

"So as to not to get into any issues with anyone, i will be signing off permanently. thank you all for your support and we will continue to create amazing kitchen products in the future. Cheers everyone!"

He'll be back in a couple weeks just wait.

@N'Marie Crumble is your granite milled out where the invisacook is installed?

Yes, my granite is milled out.