Nuwave Pro Chef Induction Cooktop, NSF-Certified, Commercial-Grade, Portable, Powerful 1800W, Large 8” Heating Coil, 94 Temp Settings 100°F - 575°F in 5°F, Shatter-Proof Ceramic Glass Surface

I have had NuWave induction cooktops since 2014. The first two I purchased were the Titanium 1800 watt models with the soft tactile buttons, which wore out rendering the units worthless. I tried other brands, in the interim, but they did not offer the precision that I get from NuWave, often having a 50F degree difference from the input temperature and the result, which did not bode well for some recipes. When NuWave introduced the Pro series, I bought one to see if it was as good as the original ones I had, and I can say that they are BETTER. IN fact, these have to be the very best induction cooktops out there, surpassing commercial kitchen models, with the exception of the 240 volt commercial models. So, I ordered my fourth NuWave 1800 watt cooktop. I no longer use my gas cooktop anymore, relying solely on induction. I love the precision I get with induction and the way that the kitchen does not heat up while cooking, like I did with the gas cooktop heating the air around the pan, then heating all of the pan, the pan handle, the top of the stove, the wall behind the stove, the hood over the stove, and me. Induction heats the bottom of the pan, and sides, if it is cast iron or steel. The rest of the kitchen stays cool. My only complaint is the touch sensitive controls. Those things are too sensitive. In fact, they are more sensitive than my ex mother-in-law. The slightest awkward glance at the controls will do strange things, like set a temp, turn on the unit, turn off the unit, etc. There is a lock function to lock the temp but it does not lock the unit off. One should unplug the unit if not using it or you might do like I did and heat up a random fork, or knife left on the cooktop...yep, 2nd degree burn when I knew better than to pick up the utensil after turning off the accidentally turned-on hotplate. I know better now. To be fair, the controls are computer controlled and computers follow instructions, not intentions. It thinks I triggered certain buttons, so it is going to follow the instructions and do what that triggered-button called for. It is my fault if I unintentionally triggered it. I cant fault the device. Go ahead. Stop looking. This is the one you need. Make sure you have the power capacity 15A or 20A circuit for it. It is hungry. It does its job well. Ensure you have decent induction-ready cookware. Don't go cheap. Get good cookware or you will regret the results. Invest in proper cookware with high carbon steel or stainless content or enameled cast iron. It will last forever and you will get better results. If someone is complaining about these units, it is because they are using cheap, disposable cookware that should be never have been manufactured. Go big, or go home.

I've been using a butane camping stove in my RV, and after it was stolen I decided to try this to see if it is feasible option than having a dangerous gas stove. Before this purchase I tried a Waring Professional two-burner with a 500W small burner and a 1300W large burner. My test with it was that no matter whether I had it turned high or low on the small burner, it still used the full 500W as opposed to less wattage when it was turned down low. For comparison sake, It took 30 minutes with the small burner to get the water simmering. Alternately, this NuWave Pro induction hot plate uses less watts if you turn it down, and more watts if you turn it up. Below are some experiments that I conducted to test how much it would do with how little time or watts. Theoretically the lowest setting is 900W, and I used this lowest setting for all the experiments. Note that this is the Commercial NSF version as compared to the non-commercial home version that has the lowest setting at 500W. So the range of the 900W setting starts with 100W when it is on low (100-F); Medium-low runs at about 650W (175-F); Medium runs at about 1000W (275-F), and I did not test Medium-high, High, nor the Max/sear settings because it accomplished what I needed at these lower settings. I used two cast iron enameled pots -- one about a gallon, and the small one is about 3 cups. Test #1: Large pot, 2 cups of water, Low 900W setting, used about 1000W consumption when set at Medium/ 275 degrees F, 5 minutes. Result - water was simmering. Test #2: Large pot, 2 cups of water, Low 900W setting, used about 650W consumption when set at Medium/low 175 degrees. Result - the water was tepid, hot enough to wash face and hands with. Test #3: Same large pot of 2 cups tepid water, Low 900W setting, turned it down to custom 120 degrees F and added five more minutes. Used about 400W of power bouncing between 50W, 250W, 550W, 700W. Result - water got scalding hot -- too hot to put your hands into, but not quite simmering. Test #4: Large pot with 1 qt (4-cups) of water, Low 900W setting, Medium temp 275-F, three minutes, power consumption rate about 1050W. Result - water very hot, almost simmering, good enough for washing/ rinsing/ sanitizing dishes. Test #5: Small pot with 1-1/2 cups of water, Low 900W setting, Medium temp 275-F, three minutes, power consumption rate about 1030W. Result - water very hot, hot enough to make tea but needs to cool before drinking. /// Although I love this induction cooktop, there are a few oddities worth noting as a matter of fact. - Note that on the bottom of the unit it is rated NSF (for restaurant/ commercial applications), and also even states "COMMERCIAL AND HOUSEHOLD USE" but this is contradicted in the Owner's Manual where it states on page 10, lines 6 & 7 - "This appliance is not intended for commercial use. "This appliance is for houehold use only . . ." Note that the cover of the manual is specific for this professional appliance. - The other odd thing is that I read the entire manual specifically looking to see if it could be used on a plastic picnic table or wood carving block, etc. and it is completely silent on the issue. I know that many hotplates and slow cookers get hot enough on the bottom that they cannot be used on such surfaces without some kind of stone or fireproof trivet. I was a little peeved that they did not address the issue. Then I looked again at the bottom, and it is completely plastic that would melt if heat came out of the bottom, so apparently it is safe on any surface presumably due to the electro-magnetic field directing the heat upward only. It would have been nice for them to say so. In conclusion, I am not going to purchase another butane or LP gas burner unit (well maybe for backup), but I am going to use this exclusively as the primary cooking appliance (and my microwave). My system: I have a 7KwH 24V battery and a 2000W inverter with about 400W of solar power. I use a little more power than those solar panels produce, and run a 2000W gas generator for one to two hours per day to make up the difference. I have to be conservative with my electricity usage (run my frig/ freezer two times a day for 4 hours), but this cooktop will work perfectly in my RV setup. I would suggest this unit over the non-commercial unit for everyone -- for home, RV, and pro.

I've been using this for a few months now in my 1950 apartment and I absolutely love it. I cook daily, and have quit using my electric stovetop completely at this point. My favorite feature is that it does not add heat to the room. I really prefer a cool living space, and this cooktop really delivers on that aspect in an open kitchen layout. All the cooking temps are spot on, super easy to keep clean ( I spray it with a dash of Dawn Power foam and wipe it with a sponge) , and minimal noise (less than a microwave). I really appreciate the variable wattage option. No problems at all and I would recommend to anyone considering this item.

I’ve been a big fan of induction cook tops for many years now. They’re efficient, save a lot of money, are easy to use and are very safe. That’s just the very basic, simple ones. This NuWave PIC Pro Chef is fully featured and simply the “Cadillac” of induction cook tops—and its price reflects its value. I believe the PIC Pro Chef is NuWave’s top-of-the-line induction cook top. For those of you who don’t know about or understand induction cooking, it’s very simple. Underneath the glass cook top, there are copper coils that create an oscillating magnetic field. The magnetic field speeds up the molecules in the cookware, heating the pot or pan, etc., cooking your food. The cook top itself does not produce any heat. Your cookware, getting hot (like rubbing your hands together quickly) is what cooks your meal. The cook top eventually gets hot because the hot pan or pot you’re cooking in transfers some of its heat to the cook top. You can imagine the efficiency of this cooking method. There are no flames to transfer most of their heat to the air, making your kitchen hot. Even with electric-coil cook tops, most of the heat is transferred to the air. With an induction cook top, all of the heat is created by the vessel you’re cooking in, so none of the heat goes to waste. Because the cook top doesn’t generate any heat, it’s VERY safe. In fact, you can cook a meal at the highest temperature with a paper towel stuck between the surface of the cooktop and the cooking vessel. You must, however, have induction-ready cookware made of, or containing, a ferrous metal such as cast iron, steel or some higher quality stainless steels. These cooking vessels are magnetic in that they attract magnets. When you shop for induction-ready cookware, take a refrigerator magnet with you to test if a cooking vessel attracts the magnet. Some cookware will say “induction ready” on an attached label, or will have the squiggly line symbol on the bottom. In reality, induction cook tops can heat any type of vessel, including glass, as long as an induction disk is placed on the cooktop. This induction disk heats up just like induction-ready cookware does, essentially becoming a “hot plate.” I do not recommend using induction disks because they reduce the efficiency of your induction cook top and lengthen cooking times (which, of course, negates some of the advantages of induction cooking). Here’s what I like: When you remove the PIC Pro Chef (PIC stands for Precision Induction Cook top) from its packaging, you’re presented with a gorgeous, sleek, rectangular, black glass appliance. Placing it next to my Nutrichef infrared cook top, which is also a gorgeous, sleek, rectangular, black glass appliance, the two complement each other and make my kitchen look very impressive (even futuristic). Of course, the PIC Pro Chef is portable and can be used outdoors, in dorm rooms, RVs, campers and any other inconvenient location. It’s amazing to see how quickly an induction cook top will boil water. I bought this new PIC Pro Chef Induction cook top to replace an older NuWave model I’ve had for many years. The older model did not have as many features as this newer model. • Multi-stage programmable cooking lets you program it to quickly heat up a dish, then have it simmer for a number of minutes, then switch automatically to a lower heat to keep it warm until you’re ready to eat. • Timer Function to start and stop cooking automatically. • Delay Function delays cooking programs until a future start time. • Lock Function to prevent unintentional button presses. • Wattage Control Button toggles watts used between 900, 1500 and 1800 watts. This allows you to use fewer watts to keep from blowing a fuse or breaker if another high-wattage appliance is running on the same electrical circuit. Or, just to lower costs. • Fahrenheit to Celsius L.E.D. readout. • Easy Start. The PIC Pro Chef is preset to start cooking automatically at medium high (375° F) for one hour when you press the Start button (just for convenience and can be cancelled any time). • Highest and Lowest. The NuWave PIC Pro Chef can achieve higher cooking temperature than any other induction cook top (575° F) on Max/Sear and the lowest warming temperature (100° F) on Low than any other induction cook top. Other induction cooktops are usually in the range of 140° F to 425° F, making the PIC Pro Chef the most versatile induction cook top on the market. • Pre-programmed cooking temperatures include: Low (100° F), Medium Low (175° F), Medium (275° F), Medium High (375° F), High (425° F) and Max/Sear (575° F). • Pressing “+” or “-” will increase or decrease temperature in 5° increments. “+” or “-” also adjusts cooking time. • Large L.E.D. display for time and temperature. What makes the NuWave PIC Pro Chef great is its precision. You can follow the most complicated recipes exactly because you can cook at temperatures in five degree increments rather than hazy, inexact temperatures like “Medium” or “High,” where you don’t know exactly what temperature you’re cooking at. This means less under or over cooking for you. In professional kitchens, every piece of cooking equipment (from deep fryers to cook tops) allow you to dial in an exact temperature. Your frying temperature, for example, can be so precise, chicken frying in a pan can have the surface of the oil as still and smooth as glass. This is why restaurants can fry food day after day without changing the oil. The oil just doesn’t get brown and dirty. The only quirk I’ve been able to find with the PIC Pro Chef, is that there is no “Off” button. There is a “Start” button, which is the equivalent of an “On” button, and a "Pause/Clear" button, but no “Off” button. To turn off the PIC Pro Chef, you must unplug the appliance. Alternatively, you might have a wall socket that can be turned on and off with a light switch. In that case, the light switch will be your “Off” button. The NuWave PIC Pro Chef is a five star product. It goes beyond my recommendation because it is the stuff of the future and of excellence. Enjoy (I know you will).

This review is really about trying to dispel some of the negative reviews that seem to be written by people expecting something unrealistically miraculous from a countertop appliance. I ended up returning the item because we decided to approach cooking in our new to us RV differently, however, if we revisit our cooking needs, this unit will be our first choice. I tested it with a flat-bottomed spun-steel wok and it worked great on the flat bottom, but the induction power dropped off quickly as the "sides" of the wok sloped up and away from the cooktop, which is to be expected from this kind of device. There was conduction of heat throughout the wok after it had been heating for a while, but it was not as effective as using a wok on a big gas burner, and a bit less effective than an electric burner, however the bottom heated evenly and got extremely hot. A gas burner is my first choice for woks, but this would be second. Temperature control: Well, the numeric readout was a bit hit and miss, which seems to depend on the volume of the contents being heated. Smaller quantities were trickier than larger quantities. As for trying to rely on the numeric readout, I wasn't fazed by it because I cook on gas by visually assessing my pan; generally, I boil, simmer, and fry and make adjustments to achieve those results. Speed: It is fast, period. 5 quarts of water took about 16 minutes to boil, 2 quarts took about 5.5 minutes. Temperature adjustments are instantaneous to the pan. The unit cools off remarkably fast, as in the glass cools down to the touch within just a few minutes. Because all the power goes into directly heating the pan and nothing is lost to heating the air, this device is quite power efficient and therefore cost-effective. Pans: I really don't understand all the whining on this. The standard steel wok worked like a champ. Generic clad (sandwich bottoms) stainless pans worked perfectly. Heating area: Again, more useless whining. I put a 12" generic clad stainless kettle on to test the 5-quart boil and the obvious ring of boiling bubbles was between about 3" out to about 10". In short, the 12" kettle had nearly full coverage and boiled the water quickly and effectively, so this would be ideal for making soups or pasta. For things like sauces, I didn't test, but it seems like it would work, but would likely need to be monitored more closely as the quantities get smaller. I didn't have an opportunity to test the low settings. The fan noise: OMG, this is such a bogus gripe! The unit is about 1/3 or 1/2 as loud as our 1000W microwave. In short, people need to have realistic expectations: This is not some perfect device created in heaven, it will not work with every single pan in the universe, it will not boil a gallon of water instantly, its controls might be coarser than the $1,400 Control Freak or a full-sized range, and it is not perfectly silent, BUT it is a very good, reasonable countertop appliance.

I wanted to dip my toe into the induction cooking pool before committing to a full size range, so I picked up this shiny fella. You probably already know the pros and cons of induction cooking in general, so I'll stick to the particulars. The Pro Chef made it to the top of my list for a few reasons: + Larger coil size (8") + Capacitive touch controls (tac-switches wear out) + Fine temperature control (5˚F increments) + Reasonable price (plus it was on sale) The Pro Chef is a pleasure to operate. The touch controls are responsive enough, but not overly-sensitive. There are 6 buttons for quick temperature settings. "Low" through "Max/Sear". These get you in the neighborhood, then you can fine-tune with "+" and "-" buttons. Pressing "Start" without selecting a temperature gets you "Med-Hi" (375˚) which is handy. It does what it's supposed to do. Being able to adjust in 5˚ increments is really nice. The set temperature doesn't correspond very closely to actual, though. I tested by heating a small (4 inch) pot with about 2 cups of water. The measured temp was considerably higher: Set Meas. 100 125 110 147 120 159 130 171 140 189 150 198 160 207 170 212 175 Rolling boil The temperatures do seem to be pretty repeatable, so not the worst thing ever. Set to 170, my unit kept the water right at boiling; heat switching on and off every couple seconds. Whenever I get around to deep frying something, I'll extend my measurements above 212˚F. Being able to quickly switch temperatures is great. Cooking pancakes, I can drop the temp down to med-low to avoid burning the butter between batches, then bring it back up right before adding batter. Maybe the most impressive thing is being able to heat milk (e.g. for making paneer) without scalding. I can set it to 150 with a pot full of milk, lid on, and walk away. It's not any faster necessarily, but not having to worry about milk-froth exploding all over my stovetop is pretty special. If you lift the pan off the surface, it will pause cooking, but as long as you return it within a few seconds it will come back on, so you can toss or tilt the pan without having to reset. Pretty sweet! I haven't found a use for the programming feature yet, but I guess that's pretty cool. Cleaning couldn't be easier. It's just a sheet of glass. Unplug before wiping it down, since a wet rag can randomly set off controls. A few nit-picks: - The fan is pretty loud and it runs whenever it's heating. - It's a bit bulky compared to the other PIC models - The big NUWAVE logo in the center is pretty low-class compared to the rest of the design. Overall, I'm thoroughly happy with the purchase and have drunk the induction Kool-aid.

I purchased this to learn about induction cooking. So far I love it! It's easy to use, heats your pan & food quickly, and does a great job. Make sure you use the right cookware and you'll love it. It's portable enough to travel with, if you like. Plus, if you sometimes run out of burners on your stove, you'll have an extra.

I've been induction cooking for years. Can't have an Induction stove - Senior housing requirments. I started with a Copper Chef - a basic unit 8" target, 10F but went to 500F or so. I loved it - easy to use few controls but limited to max 10-inch diameter skillets etc. 8-inch isn't big enough for much and didn' heat at all beyond that. I wanted a larger target and this on is pushing 9-in. workis well on 10-in skillets etc. Gets to the edge of larger French Crepes without moving the skillet to heat further out. This NUWave unit has somewhat better control - 5-degree increments allows for metter control of simmer (just bubbing) The older one ar 10-degreee and harder to maintain simmers.; The big issue is 2of the older ones i had were poor constuction with an ABS plastic base with the glass top sitting on top. The base was bigger that the glass top cooking surface - plastic expending 1 inch beyond the cooking surface- ABS doesn't hold up well to higher heats an broke down - cracks i the base formed - open to the interior and eventually plastic pieces (a quarter size or larger broke off leaving opening to the inside. Key pads wore thru and contacts were open to touch (low voltage) but you could feel it. I decided to replace this last one and HuWave has a long reputation for quality. It's glass top completely covers all plastic base barts so they don't heat up. It has the larger skillet target and the several control setting touch buttons are easy to figure out with out night-school. I've done my Sunday Pancake session with no probems and I suspect it will handle my larger Jumbalaya which is a 3 gallon project I love the stuff. A very good and easy to operate unit - plug and play and delivered is quality packaging. Enjoy!

Only thing I can't figure out is the timer. Following the instructions in the user manual, but doesn't work (it's probably me combined with imprecise instructions). Otherwise works very well, it's light, saves space. I think it's on the rather expensive side, all things considered, but not outright overpriced...

works good so far