I’ve been using this induction cooktop almost every day in my restaurant kitchen, and honestly, I couldn’t be happier with it. What sold me right away was how simple and practical it is—clear power level buttons, no touchscreens, no confusing menus. My staff picked it up instantly, no training required.
The cooking surface is a large, flat piece of thick glass—easy to clean and big enough for our 10-quart stockpot or a 12-inch frying pan without feeling cramped. It heats evenly across the entire surface, which I can’t say about many other hot plates we’ve tried. And with NSF certification, I know it’s built for real commercial use and meets the hygiene standards we need.
The buttons are a huge plus in a busy kitchen—they give solid tactile feedback, even with wet or greasy hands. Way more reliable than touchscreens, which can be frustrating when they don’t register. And unlike knobs, there aren’t any cracks or gaps for food to get stuck in. Super easy to use and even easier to keep clean.
This unit is built solid—nothing flimsy about it. We’ve run it straight through lunch and dinner shifts, and it just keeps going without any issues. Other brands we’ve tried were either too complicated or couldn’t hold up, but this one feels like it was actually designed for real kitchen work.
If you want a commercial-grade induction cooktop that’s simple, tough, and built for real use, this one’s absolutely worth it. Highly recommend.
