Settings for heat pre set not at any temp I would use

Years ago, I bought an induction cooktop from HSN. It was wonderful, but finally blew up in a spectacular cloud of smoke. 'kind of like a A-Bomb; worth the money. The explosion. So, I bought the Max Burton 6200. Before I go into the 6200, a brief overview of induction cooking. First, this is the future. Most people are ignorant of these devices just as they were ignorant about the microwave oven forty years ago. Induction cooktops are basically a huge electromagnet under a ceramic surface. Put the right kind of cookware (a test magnet must stick to the utensil) and the magnetic field will heat the pan/pot/whatever, faster than any other kind of cooktop. The pan gets hot, the cooktop, other than transfer of heat FROM the pan, stays cool. There are many advantages to induction cooktops. Very energy efficient. Will not start a fire in your kitchen; you can put a dollar bill on the cooktop, put the pan on top, and boil water. The dollar will be just fine. The control of energy (heat) is computer controlled and perfectly repeatable. Another great bonus is that since the cooktop does not get hot, it is astoundingly easy to clean. No burned food on the cooktop as there is no heat to burn anything. You can clean it easily with a paper towel! And, it's kind of weird, but you can actually clean the cooktop with a paper towel while the thing is operating! So, now a caveat... the magnetic field is powerful. It will not hurt you at all, but do not wear a watch when cooking with an induction cooktop. Don't even use a cellphone while cooking. These things are a dream come true for cooking in an apartment or dorm. Impossible to start a fire, efficient (no blown fuses), and very fast heating up. grow some water in the pan, two minutes and it is boiling hot and a squirt of dish soap and the dishes are done! Yes, special pans are needed. Copper, aluminum, and a lot of stainless steel pans will not work. However, there are pans specially made for induction cooktops, and they range from inexpensive to "holy cow, how could it be worth that much?" Many styles are available, and Amazon sells a bunch of them. Now about the Burton 6200. As I said, my original induction cooktop finally smoked itself. So, with a little searching and reading reviews, I bought the 6200. I have used it for over a year and it has operated perfectly. It has digital controls that allow you to set the temperature, the power, and the time of cooking. I always enter a number in the digital time of cooking function, like 1, 2, or 3 minutes no matter what. That way, if I get distracted, the unit shuts itself off. Naturally, I learned this the hard way. If you have any doubt what an induction cooktop can do, just put an empty pan on, turn it on, and then go away and forget it. LIFE TIP: If you EVER think you are smelling something that could be bad... IT IS BAD! Run to find what's wrong. Something is burning up or flooding, etc. So, I just almost melted out an non-stick frying pan by leaving it running. I was upstairs and said, "My, what"s that?" What it was but now wasn't was a usable frying pan. It was fried. Destroyed. But, think of the power of this thing. They look just like a big hotplate. In fact don't buy a hot plate thinking it's an induction. I have two houses,so I decided to buy one for the other house. I got into trouble. I bought a $50 induction cooktop from COSTCO. It worked great except the digital readouts instantly went gaga lady. 'took it right back. I still needed a cooktop, so I went on Amazon to buy another Burton. Except I didn't buy a Burton. I thought that as long as I was buying another one, why not get one more expensive and sexier. So, although the Burton was working perfectly, I had to try something new. What can I say? The other brand sucked. It worked okay, but on every induction cooktop is a a special safety detector that knows if the pan is not in contact with the cooktop. This is to protect the cooktop, as it has to have a load on it for the magnetic field. Without a pan on the ceramic surface, the cooktop would get so hot it would melt something. So, there is a device inside that detects that a pan is there. Sometimes, though, it detects ghosts. i.e. it thinks there is no pan there when there is, and shuts off the unit. Anyway, the new model I tried (not Burton) was supersensitive to the position of the pan, and if it was the least off center, it shut down. I sent it back and did what I should have done in the first place; I bought another Burton 6200.You may see above that I gave it six stars. The extra star is there, but hidden behind the waterfall. So get a Burton. Get two Burtons. Hey, I don't work for them. In fact It's late and I'm goofy. One other thing. Whereas some brands are very picky about where the pan sits. The Burton is pretty forgiving so it won't safety-shut itself off for nothing. You can even put a plastic spatula under one side of the pan so the stuff you're cooking stays together. The plastic will not burn. Lots of fun, good cooking, no mess, very fast, and energy efficient. How can you go wrong? Midnight. I'm worst than beat. I feel like I spent the day in a Burton 6200.I am hallucinating; past one a.m. Good Bye.

I love it. I did a lot of research before deciding on this one. This Induction burner by Burton received the highest ratings from several review sites/sources. This was by no means a rush purchase for me because; 1) It would be my primary cook top and would have to hold up to cooking daily. 2) Be able to heat oil for frying and water for boiling. 3) It needed to sustain cooking temperatures without its parts becoming over heated. 4) It would have a range of temperatures to cook with - low, med and high. 5) I had to be ready to invest in different cookware.My experience with $20 - $60 hot plates, the retail level, showed me they are poorly designed and are probably fire hazards. They are made with cheap quality electrical components; their temperature control has a high failure rate; the burner stays stuck on high; heat won't shut off; the housing becomes over heated; they lack low or medium temperature; won't sustain temperature needed to fry or boil water.A commercial/restaurant level hot plate might be more adequate for regular use but will also cost a couple hundred dollars or more.The Induction Cook Top performs well. It heats quickly and efficiently, probably as responsive as cooking with gas, it also has a wide range of temperature settings and is quite precise at maintaining a set temperature. It is well designed with built-in safety features to turn itself off and cool itself down. The cooking surface is cool to the touch once the pot or pan is removed. It is truly a joy to cook with and it exudes quality in design and workmanship.I had to invest in "Induction Ready" cookware but it was worth it and I don't feel its limiting me as I feared it might. It means cookware made with a steel that will attract a magnet. I'm sorry I don't recall the technical description to use but if a magnet will stick to the bottom and sides of your cookware (don't forget your "Induction Ready" tea kettles) then its "Induction Ready." If its not "Induction Ready," you'll never get it to heat up on an Induction burner. Cast iron is perfect and so is enamel coated steel or stainless steel. Just do the magnet test. I doubt I would go back to Non-Induction cooking and when I do replace my range, it will most likely be an Induction cook top too.There are several brands of Induction Ready cookware out there, just have a magnet around to test yours with. Do your home work, don't shop the least expensive sets, rather, go with the mid-priced thicker gauged cookware to ensure you get a flat, heavier based bottom. Flat is essential to make full contact with the burner - that's how it heats and a heavier bottom just ensures it won't warp over time.Buying individual or open stock pieces is way too expensive. The sets are by far the most economical way to go. I try to find that balance of getting the most bang for the buck without sacrificing quality. Here are some sets I had my eye on:1) Cuisinart MCP-12 MultiClad Pro Stainless Steel 12-Piece Cookware Set;2) KitchenAid Gourmet Essentials Brushed Stainless Steel 10-Piece Cookware Set;3) KitchenAid Gourmet Distinctions Stainless Steel 10-Piece Cookware Set;4) Cooks Standard Multi-Ply Clad Stainless Steel 10-Piece Cookware Set;5)Cuisinox Gourmet 7 Piece Cookware Set;6) American Kitchen AK-710 Tri-Ply Stainless Steel 10-Piece Cookware Set;7) Vollrath/Lincoln 3822 Deluxe 7 Piece Optio Cookware SetI went with the "Optio" set by Vollrath and added two saute pans with lids to the set for a combined total of 14 pieces. This restaurant level cookware was not only good looking and good quality but it solid enough in weight without being too heavy and was less expensive than any of the retail sets listed above. Bottom line, I'm a believer in induction technology, I'm loving my Burton burner and I hope this information helps you in your search for induction cook top burners and cookware.