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Model: NUWAVE Flex Precision Induction Cooktop, Portable, Large 6.5” Heating Coil, Temperature from 100F to 500F, 3 Wattage Settings 600, 900, and 1300w
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I don't have this product, but if you 1) don't have an induction stove, but 2) have the space for a standalone induction eye like this, I highly recommend something like this (or a cheaper version).
I have the cheapest possible example. Compared to a nice cooktop, it's pretty bad. It only has a few temperature settings, and even they aren't neat gradations, but awkwardly switch higher power off and on to achieve lower temps. So, not amazing as a general-purpose cooktop. But as a tool for the specific purpose of getting a pot of water to boil as quickly as possible? It's excellent. Way faster than the (pretty nice) gas stove it sits next to, and it heats the room a lot less.
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
Should be the same quality, yours is 12" though and this one is the smaller 10.25.
The largest burner on my stove now is under 11" so this one is perfect for me
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
I mean, okay? You say it's about "cheap induction stoves with super small heating units" but the author doesn't specify that before going into "facts" and "myths".
For example, this isn't true: "The only thing the average gas and induction hob has in common is heat responsitivity and usable heat output, yet the gas stove will allways cook perfectly evenly, while the average induction hob will "cook" an omelette that is scorched blacked around the middle and completly raw at the sides and possibelly the very center too (see attached pictures for burned donut patterns)."
I don't know what "average" they're talking about, but I have the dirt cheapest induction range - a Frigidaire - and it cooks exactly as expected. Any part of the pan correctly situated over the hob cooks perfectly evenly. I guess if you have no idea what you're doing and for whatever reason use a pan that's bigger than the hob then yeah, you'll get the parts not on the hob undercooked. Duh.
And I can't take them seriously because they claim that induction and gas share "usable heat output". That's untrue, as well. Nearly 100% of the heat generated by an induction hob is used as heat, whereas "heat wash" with gas is an obvious thing that anyone with any experience will tell you. You think that flame transfers 100% of its heat to your pan? Please.
I used a gas for almost 20 years before switching to induction for the past 5. I miss virtually nothing about gas as it does virtually nothing better than induction. You can use gas when the power's out and you can use a wok. Congratulations, those are literally the only two things it does better. Maybe I'd care if I lived in Texas and had their awful, greedy, broken power grid that kills people to save a buck...but I don't live in that craphole and my solar+battery is more than enough for if the power is out for a day. As for a wok, well...I survive okay without it.
And I posted in one of the other Nuwave threads (why are there so many?) that I have a Rosewill from 16 years ago that was $40 (not even a good deal at the time!) that's 1800W and has a true 10" coil. That same unit is on Amazon for $60 as its normal price, with thousands of reviews. Nuwave stuff might be fine, but it's also overpriced at its non-discounted price.
Last edited by rczrider June 15, 2026 at 12:47 PM.
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I have the cheapest possible example. Compared to a nice cooktop, it's pretty bad. It only has a few temperature settings, and even they aren't neat gradations, but awkwardly switch higher power off and on to achieve lower temps. So, not amazing as a general-purpose cooktop. But as a tool for the specific purpose of getting a pot of water to boil as quickly as possible? It's excellent. Way faster than the (pretty nice) gas stove it sits next to, and it heats the room a lot less.
This one is actually on another level
https://www.reddit.com/u/Wololooo...obq7
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
This one is actually on another level
https://www.reddit.com/u/Wololooo...obq7
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
The largest burner on my stove now is under 11" so this one is perfect for me
This one is actually on another level
https://www.reddit.com/u/Wololooo...obq7
Here's a long and very useful read on cheap induction stoves with super small heating units. The one in this deal is one of tge few good ones with extra large induction hobs that won't damage your pans over time
For example, this isn't true: "The only thing the average gas and induction hob has in common is heat responsitivity and usable heat output, yet the gas stove will allways cook perfectly evenly, while the average induction hob will "cook" an omelette that is scorched blacked around the middle and completly raw at the sides and possibelly the very center too (see attached pictures for burned donut patterns)."
I don't know what "average" they're talking about, but I have the dirt cheapest induction range - a Frigidaire - and it cooks exactly as expected. Any part of the pan correctly situated over the hob cooks perfectly evenly. I guess if you have no idea what you're doing and for whatever reason use a pan that's bigger than the hob then yeah, you'll get the parts not on the hob undercooked. Duh.
And I can't take them seriously because they claim that induction and gas share "usable heat output". That's untrue, as well. Nearly 100% of the heat generated by an induction hob is used as heat, whereas "heat wash" with gas is an obvious thing that anyone with any experience will tell you. You think that flame transfers 100% of its heat to your pan? Please.
I used a gas for almost 20 years before switching to induction for the past 5. I miss virtually nothing about gas as it does virtually nothing better than induction. You can use gas when the power's out and you can use a wok. Congratulations, those are literally the only two things it does better. Maybe I'd care if I lived in Texas and had their awful, greedy, broken power grid that kills people to save a buck...but I don't live in that craphole and my solar+battery is more than enough for if the power is out for a day. As for a wok, well...I survive okay without it.
And I posted in one of the other Nuwave threads (why are there so many?) that I have a Rosewill from 16 years ago that was $40 (not even a good deal at the time!) that's 1800W and has a true 10" coil. That same unit is on Amazon for $60 as its normal price, with thousands of reviews. Nuwave stuff might be fine, but it's also overpriced at its non-discounted price.
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