Induction Cooktop 30 Inch with 4 Burners Built-in Induction Electric Stovetop with Boost/Timer & Child Safety Lock/9 Power Levels 7000W

This review is for the Weceleh WEIF-A211 30” Induction Cooktop. I have to say, for a full-size induction cooktop at this price point, I am quite impressed. It cooks wonderfully, boils extraordinarily quickly, and holds temperatures well. This particular unit has a “boost” feature which adds an extra 300 or 600 watts to a “burner” by drawing some capacity from an adjacent “burner”. This comes in handy for rapidly bringing a pot of water to a boil for pasta.For those considering an induction cooktop for the first time, it’s a night and day difference between it and the radiant type electric stovetops. Radiant heating simply heats an electric coil until it glows red, and the mostly infrared heat warms the pan, stovetop, and anything else that gets in the way. It is terribly inefficient in terms of power, and difficult to cook with. Induction heating, however, works on an entirely different principle. Powerful coils induce a strong electromagnetic field which interacts with the ferrous metal in the pan, causing the pan to heat directly. This is why any cookware used with an induction top must have a layer of ferrous metal (iron) in its base. If a magnet will stick to the bottom of the pan, you can use it with an induction cooktop. This includes coated cast iron like Le Creuset.This unit was packaged well, with good foam cushioning protecting it. The instruction booklet was well written and easily understood, though it was written with a European market in mind. It’s nothing unusual, just different terminology than common in the US. Installation is straightforward, involving only a drop-in to an existing rough-in opening and clips to secure the unit. Wiring is an easy, 3 wire 240v cable with illustrated instructions for connecting right on the cable.For my particular installation, I adapted the unit to replace an existing radiant top to a slide-in stove. A non-standard installation, but it worked well. (The backsplash plate was not installed when I took the photos.)I highly recommend this cooktop to anyone looking to upgrade from radiant cooking. You won’t be disappointed.

I thoroughly researched the traditional stove, electric & induction cooktops before selecting the induction stove top.Why induction- unlike the electric cooktop that has to pass heat along from surface to cookware to food, induction cooktops heat the cookware directly. The result is an evenly heated pot or pan and much less heat energy loss during the process. Additionally, since the cooktop and the oven are separate units, replacement or repair would be more cost effective unlike the traditional stove wherein the entire unit would need to be replaced.The unit also has an auto shut off feature, when it does not detect the magnetic cookware and cooking can easily be set on a timer. This model is not bulky with knobs protruding out but rather is part of the flat surface design, so no more reaching over the hot pots for control buttons or knobs. Cleaning is quite easy and one can simply use a kitchen towel or sponge with a dab of detergent.One of the features I like is the child proof. By selecting this after cooking, those little curious darlings will not be able to cause harm to themselves or your home.From an energy standpoint- my research results reflected induction stove tops.... "are capable of delivering as much as 90% of the electromagnetic energy generated to the food in the pan, compared to as little as 38% of the energy generated in gas ranges." "Because of how induction cooktops transfer heat, the surface itself does not actually get hot." "That means if you touch it, no worries." "Spill food?" "You won't have to scrape it off after you're done, because it won't cook onto the stovetop." "That's safer, and it makes cleanup a breeze."Induction cooktops can cost more however than the traditional electric cooktops but this particular model I found was at or similar in price. Induction stovetops also require specific cookware made of ferromagnetic material or simply if a magnet sticks to the cookware it is compatible. Induction stovetop size may be a challenge as well but the standard 30" was easy to find with other designs options and features which met my budget and needs.

After using this for a year, I felt I had enough experience under my belt to review it. First of all, it was a breeze to install. The base of the unit was much narrower than the guts of the old cooktop, so while the cutout fit the glass fine, I could not use the brackets that came with it as the base was too far away from the sides. I was worried about having heavy pots on this without brackets, so I added steel bars that span the length of the space and so far that has worked fine. I've had multiple pots on it at once with no issues.Cleaning is easy. Rarely do boil overs happen, but even when they do the glass is never hot enough to scorch the top. This was a huge issue for me with an old glasstop from my last house. I could never get it clean.Controls are just adequate. When you turn a burner on using the + sign, it automatically starts at 5. This is annoying. I never start heating pans, stainless steel or iron, at anything above a 2.It does have a slower rate of power pulses, so you get a few second of intense heat then a few seconds of none. This makes simmering hard to achieve. For this price point, I decided it was worth the trade off of fine heat control. I haven't had anything burn and my stews and soups all come out great, despite this.

The best combination!You get gas and induction. Nice design and easy to clean!