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Comment on DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC by SippiMom

SippiMom — Sat, 19 May 2012 14:35:32 +0000

28 of 29 people found the following review helpful

Wow! Can't wait to get a 4 hob induction cooktop now!, June 16, 2011

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This review is from: DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC

We bought this to see how we would like Induction cooking since we will be replacing our stove soon. I had read about induction on some other web pages and thought this would be a good way to try it out.

So it's been a month and let me put it this way - this is our "go to" burner when we need to cook something on the stove. We set it up on our countertop (old laminate not granite) next to our also old cooktop. All we can say is WOW!! It is fast and leaves no heat in the kitchen like our old electric burner. (Important when you live in the South and it's in the 90's everyday.) There doesn't seem to be much or any heat coming off the bottom - our countertop is still cool when we're done using the Duxtop.

There is a fan that turns on when you start it. That is to keep the magnets cool and when you turn the burner off, the fan runs for a short time - just a few min - afterward and then shuts off. My husband couldn't believe how fast it boiled water and cooked some of his favorite items. Suffice it to say, we're sold and yes, we're keeping this baby. Next purchase will be a set of induction-ready cookware. Like some others have done, it would be a snap to put it outside to boil corn in the summer when you don't want all that steamy heat in the kitchen.

This is easy to use. Take a magnet with you when you are shopping for pots/pans. If a magnet will stick to the bottom, you can use it on the induction hob. And also check the pans for a flat bottom. Some pans are slightly rounded on the bottom and I don't think they would work as well on the induction cooktop.

Enjoy! Bon Appetit!

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Comment on DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC by Kelli Regan

Kelli Regan — Sat, 19 May 2012 14:07:42 +0000

47 of 48 people found the following review helpful

Very powerful and reliable induction cooktop, December 20, 2010

Kelli Regan -

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This review is from: DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC

This Duxtop is my 2nd induction cooktop. The 1st one is working fine, but has only 1300W. I did enjoy the no flame heating of induction cooking, but the other big advantage of induction cooking device is the fast heating, which is missing with my 1300W cooktop. Now I have this more powerful duxtop cooker, I can tell you the cooking speed is really amazing. How fast is it? I did a test heating up the same amount of water using 1300w induction cooktop and my 1800w duxtop. It took the 1300w 6mins to boil the water, but it took duxtop only 2mins and 40secs to boil the same amount of water. That is over 100% percent saving of your precious time. If you are looking for a powerful and reliable induction cooktop or just want to see if induction cooking technology is something you may interested in, I will recommend this duxtop.

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Comment on DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC by C. Dutoit

C. Dutoit — Sat, 19 May 2012 13:40:30 +0000

197 of 201 people found the following review helpful

Necessity - Then Convert - Updated, March 13, 2011

C. Dutoit (Texas, USA) -

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This review is from: DUXTOP 1800-Watt Portable Induction Cooktop Countertop Burner 8100MC

I swear by gas stoves. Wouldn't buy a house that didn't have gas. It was my ONLY show-stopper condition when we were house shopping. I was flexible on everything but that.

I cooked A LOT. The only reason I bought an induction cooktop was because I wore out both sides of the inserts on my [brand name] gas cooktop (they rusted to bits from constant use) and since I wanted time before I decided what my replacement would be, I ordered one of these to tide us over. We had the grill insert, so with one "burner" and a double grill, I'd have time to think.

I was shocked at how great the Duxtop induction cooktop was. I was a tough sell, but they won me over.

Water (for pasta) came to boil faster than my gas stove ever did. Peanut oil, for frying chicken, was also ready faster than anything I'd ever experienced with gas, and it stayed hot (I burned the first batch!). It has also been marvelous for wok cooking, and that's what made me a total convert. I've had to learn how to cook with it, but that hasn't been too difficult, since the results have been worth it.

The heat is so hot that I ruined a wok with a non-stick coating and had to go for the old-fashioned, steel kind instead. I like that! You'd think that would have turned me off of induction cooking, but just the reverse. Stir fry is SUPPOSED to be hot and quick (that's how you get cooked through veggies that maintain their color). I spent $25 on an all steel Wok at the cooking store with the initials W&S, and I've been making the best stir fry to ever come out of my kitchen. If for no other reason, getting one of these cooktops is worth it just for that (just don't use your non-stick coated wok with it--it WILL get too hot). Be sure to buy a wok with a flat bottom, and it has to be steel, of course, or the induction won't recognize it, and it won't turn on.

I was enjoying all of this so much, I ordered a second Duxtop cooktop, exactly like the first one.

The other thing that's been fun is cooking wherever I want in the kitchen (or where there is an outlet). There's a nice spot, right next to the sink, where there's great light in the kitchen. This is where it has been best to stir fry, near the sink (as I don't have a pot filler tap next to my stove), and having water close to a steel wok for quick rinsing between dishes is a good idea. No problem if I spill a bit, and it is close to where I've cut all the veggies. No walking back and forth to the stove. (Made me realize even more how badly laid out my kitchen is--as if my husband needed me to have more of a reminder of that!)

All of this has made me rethink my stove replacement. Maybe I don't need to do anything other than buy a replacement drop-in for the exact same cooktop I already have, and continue using the Duxtop Cooktops, as I'm using them now. Maybe we should all rethink how we cook in our kitchens, eh? Some of us have multiple sinks and dishwashers now. Why not multiple cooktops, in different cooking zones?

And no, I'm not a shill for Duxtop. It just makes sense to think about cooking zones in the same way we're thinking about other zones in our kitchens.

This is not to say I'm a total convert to electric cooking. It still has its downsides, as always. I can't scramble eggs with it without burning them or overcooking (or anything that requires medium or subtle heat, or with copper bottom pans--which is unfortunate), but induction cooking does bring something to the party that ordinary electric cooking never had: Higher, quicker heat. Did I say quick? I mean IMMEDIATE! Electric cooking is always going to have the same problem of hot zones that it always had, and these are not going to solve that problem. With gas heat (especially with copper bottom pans) the heat spread is even, and spreads evenly up the sides of the pan, covering the bottom. With electric, the heat is going to be hotter where there is a coil. Induction improves on that a bit, because there are no coils, but there is still a cooking center. (I found that if I move the pan so that it doesn't have a chance to get too hot in any one place, I burn the food less.) All of this takes practice and experience. I'm sure that people who have more experience with electric cooking burn food on gas stoves, so it is what you are used to--so this isn't a magic bullet, but it is certainly better than the old-fashioned coils. But, as I said, the speed at which you can boil, or bring heat to other dishes is well worth the learning curve, where it wasn't worth it before.

These cooktops have two methods of setting the temp: either a numeric setting of 1 to 10 or a kind of high/medium/low, but in a setting of 1 to 4 (I think, I never use that setting). I prefer the 1 to 10 setting (giving the greatest control). I set to 10 when I want to bring water to boil, but then quickly change the setting to about 3 to keep things boiling, and 2 to... Read more

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Comment on The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press by S. Christ "SVFXC"

S. Christ "SVFXC" — Mon, 16 Apr 2012 15:30:01 +0000

15 of 15 people found the following review helpful

Need to order more, November 23, 2008

S. Christ "SVFXC" (Long Beach, CA United States) -

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This review is from: The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press (Kitchen)

At one of my favorite dinners and dives I watched how they prepared their food. The Chef used this item for both his bacon and his delicious griddle top Texas toast. I ordered this product on his recommendation. It has good weight and it is well made. It works great for keeping the curl out of the bacon while reducing the grease splatter. And, it's good for 4-5 slices of bacon at a time or 2 griddle top Texas toast slices. I also discovered that when grilling steaks I preheat this on the grill. When I place my steaks on the grill I can then sear both sides of the steak with grill marks and reduce the cooking time. The steaks come off the grill great . I am ordering a few more for my second home and gifts.

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Comment on The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press by Maggie

Maggie — Mon, 16 Apr 2012 14:31:35 +0000

20 of 20 people found the following review helpful

Exactly what I wanted., March 27, 2009

Maggie (Dallas, TX United States) -

This review is from: The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press (Kitchen)

In addition to using this for bacon, this is perfect for anything on the grill -- I use it all the time for grilled chicken breasts and paninis, and am very happy with it's ease of use and clean-up.

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Comment on The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press by Ed

Ed — Mon, 16 Apr 2012 14:18:54 +0000

47 of 47 people found the following review helpful

Just the right size, February 23, 2008

Ed (Surprise, AZ United States) -

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This review is from: The Camp Chef 9-1/4-by-5-3/4-by-3-1/4-Inch Seasoned Cast Iron Bacon/Meat Press (Kitchen)

You can do two burger patties with this, which can not be said of several of the other brands. It is pre-seasoned, something that I did not see in the others. The weight is good. Works for panini, steak, burgers, grilled cheese and other sandwiches....enjoy!

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Comment on Norpro Cast Iron Bacon Grill Press and Egg Ring Set Reviews by Wm B. Carter

Wm B. Carter — Fri, 23 Mar 2012 15:12:26 +0000

9 of 10 people found the following review helpful

Works Great, March 25, 2006

Wm B. Carter -

This review is from: Norpro Cast Iron Bacon Grill Press and Egg Ring Set (Kitchen)

Works as advertised. Couldn't be any happier with the egg rings and bacon press.

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Comment on Norpro Cast Iron Bacon Grill Press and Egg Ring Set Reviews by Jeremiah Jacobson

Jeremiah Jacobson — Fri, 23 Mar 2012 14:47:27 +0000

24 of 26 people found the following review helpful

I love these!, October 22, 2003

Jeremiah Jacobson (Chicago) -

This review is from: Norpro Cast Iron Bacon Grill Press and Egg Ring Set (Kitchen)

if you like bacon and eggs, especially together on an english muffin, this is the thing to get. The egg rings are easy to use, and the bacon press makes thin straight crunchy bacon which is exactly how I like it. My only suggestion is get a square pan. The bacon press does work around the edges of a curved pan so you don't have much space to work with.

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Comment on Norpro Cast Iron Bacon Grill Press and Egg Ring Set Reviews by "parido"

"parido" — Fri, 23 Mar 2012 13:52:31 +0000

35 of 35 people found the following review helpful

This particular Bacon Press alone is worth the price!, June 30, 2002

"parido" (Bloomington, Illinois, USA) -

This review is from: Norpro Cast Iron Bacon Grill Press and Egg Ring Set (Kitchen)

I have had this very Bacon Press for many years and I would not trade it for anything. I have seen others that are "flimsy" in comparison. I have never used it to cook bacon, though I'm sure it works well. I use it for "grilling" bagels in my Lodge fry pan. Heat the pan, melt a "pat" of butter, slice the bagel, put the exposed surfaces of the bagel face down in the pan and set the Bacon Press on top. You won't believe how quickly and evenly it toasts the bagel surface to perfection, while leaving the rest soft and fresh. Hot, delicious and ready for any toping of your choice. Now that, my friend, is how to eat a bagel!!

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Comment on Flower Pots Cast Iron Vulcanized Rubber Rectangle Outdoor Mat 18×30 by Iron Gate – Classic styling and Ultra-Strong construction – Heavy duty rubber with the look of iron – Welcome your guests with this high quality doormat Reviews by Anonymous

Anonymous — Wed, 14 Mar 2012 15:10:56 +0000

Cute, March 3, 2012

Liza (Coconut Creek, FL United States) -

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This review is from: Flower Pots Cast Iron Vulcanized Rubber Rectangle Outdoor Mat 18x30 by Iron Gate - Classic styling and Ultra-Strong construction - Heavy duty rubber with the look of iron - Welcome your guests with this high quality doormat

We needed a new mat for our patio and got this one. It is sturdy and was so cute that we put at our front door and moved the old one to the patio. Washes easily with hose.

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