I have a single burner induction burner and love it. I read reviews and choose the best on based on my price range. Mine was very inexpensive and I love it. It also came with 2 pans. I will have to check the name brand, but I use it everyday and it was under $60.00.

I bought the Duxtop model 9600 LS from the big A company. It was recommended by someone on here. I used it during a kitchen remodel. It doesn't cook as quickly as my induction range, but it works great for a portable unit. And I got to use it again when I used an "illegal" pan and blew a computer part in my new induction range.😩

With a portable unit, same as with a range or cooktop, the more power settings the better. Before Induction really made a splash in the USA, and people in the Appliances Forum were getting them from one store in the SE or self importing them, I got a Mr. Induction, which was available here, but is an Asian mass market product. It had the power limitations you'd expect. It was underpowered even for a 120v version. But that wasn't the problem! I wasn't using it for heavy duty cooking and it had plenty enough power and more for basics. The problem is that it didn't have enough settings. Inevitably, my pan would be a little too hot or a little not hot enough, and I'd have to keep changing the setting up and down.

With my post-remodel built-in Gaggenau cooktop, I have 17 power levels plus boost for a quick boil. 17 is the magic number of 9 plus half steps between 1-9. That's plenty! Mine is 10 years old, and there's lots of new tech since. With having four different rings with different sizes and powers, I can also decide which to use for specific tasks. Mostly I use the most powerful medium sized one, which is conveniently at the front, and the large double ring for large pots. The small, back single ring, with the least power, however, is perfect for things like making toffee or melting chocolate without a double boiler.

In the newer tech, look for a unit with "full surface" or "landscape" or similar tech, at least for a comparison. The whole schtick about the stove knowing where your pot is works sort of, but it's mostly a silly gizmo. There are limitations, still, in the controls, so you can't launch a fleet of different pots and control them separately (unless there's been a big change I haven't heard of). What full surface gives you is inductors that are lozenge shaped, rather than rings, and which can be used together in various configurations to accommodate different sizes and shapes of cookware. There are no tell tales (hot spots) of the ring shaped inductors either. There are some much smaller gaps, which you might see in the cooking in a small way, but in general, you get a much more even spread.

Still, ring inductors work fine,. I have both gas and induction, and I rarely choose the gas first. Gas is good for things you want direct flame on, rather than using a torch, or for when you want to heat the air above what's cooking. In general, grilling on a grill plate is better on gas.

The gizmo which wasn't available on my model that I would have liked, is a fry temperature sensor, which automatically keeps your pan at the right temperature, obviating the electric skillet or deep fryer with the temperature control. Once you know how to fry, however, and can feel or test the right temperature without a thermometer, that isn't necessary either.

For range recommendations, however, I'd suggest the Appliances forum. Also, ovens are important to me, and have far more variation. It used to be that the ovens on induction ranges were often a compromise because of various technical aspects. In choosing a range, I'd focus mostly on the oven. There's a lot less variation in quality between induction cooking surfaces than ovens. Dang--this is repetitious, but I'm going to leave it for emphasis.

I don't know if more companies have gotten into the game, or what the pandemic has done to the makers (though demand has remained high, at least in the USA), but last I checked, like with microwaves, only a few companies manufactured the inductors. Really cheap might indicate that they use inferior wires that might burn out sooner, but if they're major brand enough to figure their reputation isn't worth that kind of thing, there isn't a big quality difference from moderate to high end. The choice is more about how well the controls and displays work for you, whether you want to program memory functions (like for turning your pot into an automatic rice maker), and other extra stuff like that.

And if you have a 220v outlet you can plug your portable into, they have those too, for a full powered experience.

I don’t have a recommendation for a portable but I had a GE Cafe double oven induction range installed two years ago and have had zero problems with it. It is a standard 30 inch slide in range. It turns out I love the control of the induction cooktop.

And a big thank you to the cooking forum for the advice I was able to find related to the cookware needed. I always come to this forum for real cooking/cookware advice.

I just used the Ikea one until I could get my induction stove delivered (which was about 6 weeks). I also use an Ikea one up at the cottage, where replacing appliances is even more difficult. Not as good as my induction range, but perfectly acceptable, and a great value.