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What high quality portable induction hot plates should I consider?

Sid Post Oct 28, 2012 10:08 AM

I have a relatively cheap "Max Burton" induction hot plate which sort of works and sort of doesn't. It doesn't have enough cooling to stay on with a medium range heat setting and lacks really useful power adjustments. I have used it enough to realize I really like induction cooking hot plates so, it's time to move on to a higher quality unit.

This one (Vollrath 59500P) looks like a good model but, there really aren't any reviews:

At ~$430 delivered, I'm wondering if there are better models or cheaper alternatives that will work as well. From surfing the 'net, it looks like there are a lot of models in Europe that don't offer 120V connections. Does anyone have experience with European models that might have 120V options?

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    GH1618 RE: Sid Post Oct 28, 2012 11:40 AM

    That's a commercial quality unit, which will naturally be a lot more expensive. Here's another one in that price range:


    I'm looking at the residential models from Sunpentown, but don't have one yet, so can't comment.

    4 Replies
    1. re: GH1618
      GH1618 RE: GH1618 Oct 28, 2012 11:49 AM

      Correction: That's actually a "pro" model, not a commercial model.

      If the price is too high, why wouldn't you consider the similar "Cadet" model from Volrath?

      1. re: GH1618
        Sid Post RE: GH1618 Oct 28, 2012 04:20 PM

        The Cadet's I looked at aren't that much cheaper so, it seems like it would be better investment to get the Pro model that has greater efficiency and 4 times as many inductor units in it. I'm thinking this would deal with the heat build up much better in addition to the higher efficiency which would put more watts into my pans.

        1. re: Sid Post
          GH1618 RE: Sid Post Oct 28, 2012 07:39 PM

          The 4xIGBT is actually four transistors, not inductor units. It has to do with how the excitation current in the primary is generated. Still a good thing.

          1. re: GH1618
            Sid Post RE: GH1618 Oct 29, 2012 04:51 AM

            Thanks for the clarification! On-line sales information leaves a little to the imagination. I need to reconsider the Cadet's too since I found one that is a lot cheaper then the ones I looked at previously.

    2. paulj RE: Sid Post Oct 28, 2012 12:54 PM

      If I were to upgrade my Max Burton, I'd focus on units with a larger case. Even if the electronics are the same, a deeper case lets them put more space around the parts, gives better natural cooling. Presumably that means better life, especially with heavy use and hot environments.

      1. dcrb RE: Sid Post Oct 28, 2012 04:58 PM


        Have you looked at or considered the Magneflux? We have one and it has proven itself on the few occasions we have used it. I cannot say it is worth bragging about but it is also not worth condemning. I will admit it is only used sparingly and not once this year; much prefer to cook with gas. Here is a link:


        2 Replies
        1. re: dcrb
          Sid Post RE: dcrb Oct 28, 2012 06:26 PM

          It's a new brand to me. I'll give it a good look.

          1. re: Sid Post
            dcrb RE: Sid Post Oct 28, 2012 07:02 PM

            Sid Post -If you read or spot something that doesn't sound right or makes it a poor or a good value, let us know. We have been generally happy with ours although as I said earlier, it doesn't get much use.

        2. r
          rheostaticsfan RE: Sid Post Oct 29, 2012 08:08 AM

          It may seem like a trivial thing...but the main thing I don't love about my Max Burton (different class than you're talking about) is the limited number of temperature selections around 170-225 degrees. I cannot find the RIGHT level for simmering rice. The Vollrath does not mention which temperatures it has, but it does say 100 levels. Hopefully one could find a suitable setting.

          1. a
            annie33 RE: Sid Post Nov 2, 2012 04:29 PM

            I bought a Waring 2 burner because my oven died and I am really pleased with it. The larger burner heats up pretty fast, and if you are cooking on both burners at once, then it slows it down. Its called the Waring Professional Double Burner model # DB60 and I got it at Macys. Its stainless steel and has several settings.

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