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Duxtop Portable Induction Cooktop, Countertop Burner Induction Hot Plate with LCD Sensor Touch 1800 Watts, Silver 9600LS/BT-200DZ

    • Based on 6,202 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Tuesday, Dec 31
Order within 11 hours and 27 minutes
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Color: Silver


Style: Cooktop


Features

  • PORTABLE INDUCTION BURNERDuxtop induction cooktop uses 110/120V 15 amp electrical outletstandard in all North American homes. ETL listed and built to North American electrical standards. It is lightweight and compact for easy handling and storage. Portable induction burner is perfect for kitchen, dorm, RV, boats, and etc.
  • HIGH ENERGY EFFICIENCY Choose from 20 preset power levels (100W to 1800W) and 20 preset temperature level settings (100F to 460F). With an 83% energy efficiency, induction burner is more efficient than traditional gas or electric stoves. Duxtop portable cooktop is perfect for bringing water to a boil quickly and for all of your cooking needs.
  • DIGITAL LCD SENSORTouch control panel: child safety lock keeps the cooking and timer settings from being accidentally changed once they have been set; fast boil button; keep warm button (for 1-30 minutes at 140F); up to 10-hour timer button.
  • COMPATIBLE WITH MAGNETIC COOKWARE In order to use this and any other induction stove, you need to use cookware with a magnetic bottom. The auto-pan detection will shut the unit off automatically after 60 seconds if no cookware, or the incorrect cookware is detected. Compatible with induction cookware having a diameter of at least 5 inches, which ensures a large and uniform heated area.
  • WARRANTYAlthough induction itself is a noiseless process, there may be high pitched sounds from the cookware due to multiple layers of metals sandwiched together. Please allow the induction cooker to cool down before cleaning. 2-year manufacturers warranty, as well as customer service.

Color: Silver


Material: Glass


Special Feature: Automatic Shut-Off


Brand: duxtop


Heating Elements: 1


Product Dimensions: 11.4"D x 14"W x 2.5"H


Wattage: 1800 watts


Controls Type: Touch


Voltage: 120 Volts


Burner type: Induction


Color: Silver


Material: Glass


Special Feature: Automatic Shut-Off


Brand: duxtop


Heating Elements: 1


Product Dimensions: 11.4"D x 14"W x 2.5"H


Wattage: 1800 watts


Controls Type: Touch


Voltage: 120 Volts


Burner type: Induction


Included Components: induction cooktop


Power Source: Induction


Item Weight: 6.2 Pounds


Item Weight: 6.2 pounds


Manufacturer: Duxtop


Country of Origin: China


Item model number: BT-200DZ


Is Discontinued By Manufacturer: No


Date First Available: May 13, 2016


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If you place your order now, the estimated arrival date for this product is: Tuesday, Dec 31

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Top Amazon Reviews

    • A mixed bag. You decide.
Color: Silver Style: Cooktop
I purchased this cooktop because it got the highest recommendation from New York Time's Wirecutter, which has been testing induction cooktops for years, and because it seemed like a good way to dip my toe into the induction cooking pool for not a lot of money. It also provided a quick and easy way to reduce the use of my gas stove. Cooking with gas can have a detrimental effect on indoor air quality and indeed personal health, something most of us have not taken as seriously as we should. And as the electricity grid becomes increasingly powered by renewables like wind and solar, phasing out all use of fossil fuels in favor of electric appliances will become increasingly desirable. Thus I wanted to get a glimpse of what my cooking future might look like a few years from now, given that I've long believed that gas provides the best cooking experience. It's interesting how admirable qualities in an appliance can be swamped by irritations -- something every product designer should take seriously. For me the biggest irritation by far is that the unit beeps continuously whenever it's turned on but without an appropriate (ie., ferrous) pot or skillet positioned on the cooktop. The beep is not loud, but it is insistent, and few things irritate me more than being nagged by my machines, especially when it's so needless. (I turn off the sound on my microwave for this very reason. I'll remove my food when I FEEL LIKE IT, thank you very much.) And having become sensitized, I have an increasingly negative reaction every time the beeping happens. That's not the kind of relationship you want with your cooktop. Perhaps I should get some counseling. The nagging happens every morning when I make my coffee. I heat my water kettle on the cooktop, and remove the kettle to slowly pour hot water over my ground coffee. The cooktop starts its hissy-fit the instant the kettle is removed. No pot! It beeps. And beeps. And beeps. Oh, the horror of not having a pot in place. The idea for me is to pour some hot water over the grounds, then return the kettle to the cooktop while the coffee drips, then come back to pour some more water, and so forth. But during the pouring the cooktop is having its mini-nervous breakdown about the missing pot. There's a palpably emotional insistence in both of us, the cooktop and me, to HURRY with the pouring and get that kettle pack onto the thing, to make the thing stop beeping. This is all so unnecessary. Part of the rationale for beeping might be to remind the novice user of what kind of cookware will and will not work. Glass cookware, for example, won't work. Non-magnetic stainless won't work either. Cookware to which a magnet will stick does work. The cooktop detects whether induction-capable cookware is in position, and notifies the user when it is not. On the LCD display, for example, which flashes Pot! when one is missing. The novice will soon learn what cookware is compatible with his unit. Even without the beeping, a good clue about incompatible cookware is that the cookware does not get hot. The blinking display is another reasonable clue. The incessant beeping is not. Once the user has figured out what cookware does and doesn't work, the beeping and even the flashing display serves no useful purpose, other than to tell the user what he can plainly see for himself by glancing at the cooktop and noticing the absence of a pot. No pot? I know, you idiot machine, I'm holding that pot RIGHT NOW while I make my coffee. It's important to understand that the absence of a pot poses no safety issues whatsoever. The cooktop itself does not get hot in any case, because induction only produces heat IN THE METAL STRUCTURE OF THE PAN, not on the surface of the cooktop. And anyway, the cooktop won't energize the induction mechanism without an appropriate pot being in place, so literally nothing is going on in the absence of a pot. Everything is cool, literally and metaphorically. In that respect an induction stove is safer than either gas or conventional electric. Did I mention that I very much dislike gratuitous beeping? But to be clear, a discreet for the purpose of auditory feedback during the operation of the controls, such as when adjusting the cooking level, is fine. What else? Well, the actual active induction zone seems smaller than I thought it would be. It appears to be about 6 inches in diameter. You can readily see this by placing an inch or so of water in a large diameter skillet and bringing it to a boil. A tight circle of boiling water develops about 6 inches across in the center of the pan, with not much happening outside that circle. If all you're doing is boiling a liquid, such as when I make my coffee, this is not a problem, because convective forces keep the liquid mixed and at a uniform temperature. But it might be a problem for other kinds of cooking. The effect is interesting to observe. While I certainly didn't expect uniform edge-to-edge heating on a 12-inch skillet, this smallish induction zone came as a bit of a surprise. And it demonstrates how tightly concentrated is the induced energy, so much so that it can somewhat overwhelm the ability of even a high quality skillet to evenly distribute the heat outside that induction zone. By contrast, a gas burner has a flame that spreads out over the entire bottom of the pan and can even go up the sides, which results in a larger area of uniformity for more even heat across the entire pan. For that reason the gas burner will almost certainly cook more evenly, even though the induction element is more energy efficient because all the energy used to produce heat is induced in the pan itself. A couple of further comments on this. First, this is a PORTABLE cooktop. I have no experience with the capabilities of built-in induction cooktops. They might do a much better job of handling a variety of pan sizes. Something to investigate. And it might be argued that a portable cooktop is really only intended to be used with smaller pans anyway. All that said, it seems to me that a somewhat larger induction zone -- say, 8 inches -- would be a big improvement, and would be more suited to most of the cookware I use. Another thing that surprised me a little is that energy output (ie, heat control) is produced by pulsing the induction element. One thing that's said about induction stoves is that the temperature change is instantaneous, similar to gas. And it is. Maybe even more so, since with gas the heat must be conducted from outside the pan. But the heating output of this cooktop is controlled by in effect turning the induction element on and off over appropriate intervals to maintain the desired temperature or heat level. You can hear that happening when you're boiling water at reduced power: The boiling sound starts and stops, starts and stops, starts and stops. I would have thought that the induction element would run continuously, with its power output continuously adjusted according to the desired cooking temperature. This isn't necessarily a criticism. At least, I don't think so. And speaking of sound, this unit is somewhat noisy. That's because it has an internal fan to cool its own electronics while it's running, and presumably also to remove the small amount of heat that is conducted into the cooktop from the bottom of a hot pan. The NYT review warns of this, and also points out that the sound level from the cooktop is no louder than running a kitchen exhaust fan -- which you really should be doing if you're cooking with gas. All this reads like a list of negatives, although I really didn't set out to write a scathing critique. Better maybe to call this product a collection of mostly reasonable tradeoffs, except for the gratuitous beeping, which is an outright design flaw. The build quality certainly seems good. It's really easy to wipe clean. The unit is compact enough to not take up an inordinate amount of counter space, and is easy enough to relocate or put away when it does. It makes it easy to augment your current cooking setup. It's priced low enough to make for a low-risk purchase, and if you find you like the product you might view it as a bargain. It does draw a lot of power, which is a consideration given that it plugs into a standard wall outlet. That means there really oughtn't be too much else on the same electrical circuit while the cooktop is operating. Otherwise you'll find yourself blowing breakers. This unit will use all the capacity of a 15 amp circuit, and three fourths the capacity of a 20 amp circuit. So, then. Do I wish a few things were different? Yeah. Would I buy it again? I think so. Would my rating be higher than 3 stars without the stupid beeping? Absolutely. ... show more
Reviewed in the United States 🇺🇸 on February 16, 2023 by Mike Brennan
    • Vast improvement over many other similar induction hotplates. A Best Buy!!!
Color: Silver Style: Cooktop
I owned a Tramontina induction hot plate for several years before it recently stopped working. It was excellent for searing meat especially steaks, and good for only a few other tasks because the temperature control was crude. This DUX unit, by comparison, is fantastic. What a great improvement! It seems all these less expensive induction hot plates, including this one, control cooking temperature by cycling the power on and off as opposed to controlling the induction coil current. Most of them offer a pan surface that alternates between too hot and too cold . This DUX unit has somehow overcome this problem by using much finer control of the duty cycle. The result is vastly improved temperature control and an induction hot plate that is useful for more than just boiling water or searing meat. The Dux is well designed and very nice looking. This is without any question a best buy. I got a "used" one in a box that had been opened at a nice discount. Could not tell it from a brand new one. Unless you need a 220V unit for use with much larger pots and pans, get this one. Remarkably it will control well all the way from blazing hot to warm at approx. 125 deg F. It has a useful timer that goes up to 10 hours and shuts the unit off when the time is up. This DUX unit is far more useful than competing induction hot plates because of its good temperature control, very wide range of settings and timer. It could be the heat source for a fine crockpot substitute. Of course, as with all of these less expensive induction hot plates, you will want to learn to control the temperature indirectly using the numeric settings that control the duty cycle. This one goes from 0.5 to 10 in 0.5 increments giving you a total of twenty settings. The Dux can be made to read out temperature directly but the reading will only be approximate, and may be quite inaccurate in some situations. This in no way affects the usefulness of the Dux however. If temperature is critical, use an "instant" read thermometer. One of the big surprises is that you can make Hollandaise sauce directly without a double boiler if you have the right utensil.. For example, the 12 cm Barrizonni belly shaped milk pot with heavy wire handle is perfect for this purpose. Its base is only 9 cm which is wide enough to let the DUX top know there is a pot on it, so it won't shut itself off, but small enough to fit mostly within the central circle of the Dux. To make a one egg yolk Hollandaise, for example -- something not easy to do directly on a gas or electric range without using a double boiler-- put one cold yolk and 4-5 Tbs of cold butter in chunks into the pot all at the same time! The butter can even be frozen! Put the pot dead center on the Duxtop and set it to a low setting "1". You can tinker with the heat a little by moving the pot slightly off center and then back to center as needed, or lifting it, something you can't do with most competing units without having to reset the controls. Whisk until the butter is incorporated and then season the sauce in the usual way. This goes very fast, about a minute or two. This is the easiest anyone is ever going to make a perfect hollandaise sauce. Since reviewing this duxtop, I had a chance to use the beautifully sleek induction cooktop sold by IKEA. The IKEA unit is about half the price, however it lacks fine control of cooking temperature (10 settings versus 20 available on the Duxtop Model 96xx) resulting in significantly more coarse temperature control and a very noticeable cycling between on and off. Furthermore the IKEA unit, as do most other brands, shuts of quickly if the cooking utensil is lifted from the surface and stays off until manually reset, whereas the Duxtop, while it also shuts off to protect the unit, will restart without changing its settings when the cookware is placed back in contact with the surface within a minute or less. Quite often one needs to lift a pan to flip its contents, or for even finer heat control. Having used this Duxtop for a while now, I can't say enough good things about it, it is truly a remarkably well designed and extremely functional induction hot plate for home use.. I noticed another review mentioned that they like another brand of induction hotplate better because it boiled water, by their test, 20 seconds faster than the Duxtop. I need not point out how absurd this is. Twenty seconds difference over 4 minutes will result from small differences in the amount of water or the precise positioning of the pan. There is no statistical difference between the time to boil water between these two hot plates. You'd have to repeat this test many times under careful control to have any chance of detecting any real difference in the time to boil water. Incidentally, none of these 1800 watt induction hot plates will boil substantial amounts of water significantly faster than many conventional, natural gas stoves. That's not where an induction cooktop has an edge over a good gas range. The Duxtop is better at controlling both time and temperature than a gas stove and it both heats and cools the surface of a pan far more rapidly. All induction cooktops, even the lousy ones, will get a pan surface blazing hot very fast on their top setting and are superior for searing meat, but do this outdoors unless you have efficient kitchen stove ventilation, because there is going to be smoke, and lots of it. The only place where the top setting should ever be needed is in bringing water to a boil quickly. The high heat of vaporization of water gives some protection to the cooking unit. If you want to shorten the life of the induction hotplate, use it at the top setting (10) on a dry pan for extended periods! In searing meat a setting above 8 is not needed. This is undoubtedly why when one selects the boil function on the Duxtop it automatically sets the power level to 10 and automatically sets the timer to 10 minutes; yet another wise protective feature of the Duxtop that competing units do not have. Another big advantage induction cooktops have over any range with an open flame is that a paper towel can safely substitute as a pan lid to trap splatters of moisture and fat while letting steam escape. This arrangement can be used in combination with a lid, which will trap both splatters and steam. Many meats nowadays come pumped full of salt solutions,e.g., most bacon brands. These meats, when fried in an open pan, will create a mess of fat spatters. If a lid is used, steamed rather than browned meat results. Induction cooking solves these problems. Bacon, for example, is as easily prepared, and without creating a mess, on the Duxtop as it is in a microwave by substituting a paper towel for a pan lid. Nothing browns meat faster or more conveniently than an induction cooktop, and there is no mess to clean up!. All in all this is a remarkably good induction hot plate, and is perhaps the first inexpensive induction hot plate for home use to give highly satisfactory temperature control over a very wide range. It brings an inexpensive, portable home unit very close to the control one previously had to pay far more to achieve. In this sense, this appears to be an appliance that breaks new ground that all other home-use induction hotplates will be forced to emulate. We can think of the Duxtop as bringing to the serious home cook what was previously available only in professional or high-end home kitchens. Like the iconic Kitchenaid Mixer that brought professional orbital mixing action to home cooks, this 96xx series of Duxtops appears to me to be the first inexpensive induction cooktop to give professional quality induction temperature control. The only difference you are likely to experience between this unit and one costing far more is the size of the pans and the volume of liquids that it can handle. In most cases this duxtop unit will be sufficient for cooking four to six servings using most standard sized pots and pans. You can successfully use somewhat larger pans up to the width of the unit if you use a lower power setting and allow more time for conduction to even out the pan surface temperature. The only possible improvement I would like to see would be one still lower power setting of say 0.25. That could be even more useful for fermentations such as making of creme fraiche in a bain marie. The present model goes down to a still amazing and very useful 0.5. Yes, you can melt chocolate at the 0.5 lowest setting, but keep your eye on it and stir. After using this thing almost daily for a few months, I am still amazed at what it can do and how well it does it! edit 2020: After daily use for 9 months haven't changed my mind. A beautifully engineered product. Will be the standard against which all competitors must compete. And the price remains amazingly low for this kind of quality and function. One of the best products for the money I have ever purchased. edit sept. 2020: Oh my goodness, is this thing ever great! Now I hardly ever use my otherwise great Bosch range's gas cook top. For those in the Southern part of the U.S. that make gumbo regularly, this duxtop is a fantastic roux maker because of its great temperature control. It will make it possible for even an amateur chef to achieve an almost black roux without burning it. Look up Chef Paul Prudhomme's method in his cookbook. Use an enameled, cast iron, dutch oven. Edit: After 19 Months of daily use, still perfect in every way. Edit: I continue to be impressed with the spectacular engineering that went into this product. I use it daily, seldom using my Bosch gas stove top. Beware of imposters that look similar but do not offer the all-important 20 levels of heat control, a 10-hour timer and also permit a pan to be lifted from the surface with the unit operating without having to reset the controls (very useful feature!). I have learned that the Duxtop has a number of circuit and heat protection features that are only evident after much use. What a great induction cooktop this is! Edit Mar 2023: Approaching four years now of daily use. Still functions like brand new and looks almost brand new. ... show more
Reviewed in the United States 🇺🇸 on September 13, 2019 by Creig
    • Pretty good
Color: Silver Style: Cooktop
I got this to check out induction cooking. I have a gas stove and have been thinking about moving to induction at some point. It's been pretty good. Turns out I have a number of pots that work with induction but I could use some more. Since I still have gas there's no urgency to rush out and get them. I like being able to set a temperature. It makes it easy to saute or steam vegetables which is mainly what I've been using it for. It heats very fast which takes some getting used to. I would use it for soups but that's a pot I need to get. In general there's been a lot of stories about dangers of gas stoves and people running out to buy induction stoves. These can run thousands of dollars when you factor in electrical upgrades. I think there are a few simple ways to reduce gas stove usage: 1) get an electric kettle to boil water, 2) get an instant pot or two to take care of some of your cooking, and 3) get this induction hot plate. If you do a lot of baking or broiling you could try what we used to call a toaster oven. I've seen some pretty advanced looking ones in the store. ... show more
Reviewed in the United States 🇺🇸 on June 15, 2023 by MDC

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