Ethics statement: I paid full price, and nobody solicited my purchase or this review.

Heats a pot quickly, without adding much heat or any moisture to my unit (gas stoves produce a lot of waste heat as well as carbon dioxide and water vapour (O2+CH4 ==> CO2+H2O), so I use it instead of my gas range in summer. My cast-iron frying pans heat much faster, but their handles stay cool much longer, than on the gas range. Heat distribution is _not_ even, but it never really is.

Has a loud fan. Not only is this annoying, but I rely on my ears for feedback when I'm cooking, e.g., is the moka pot percolating yet? When this thing is running, that's difficult.

Temperature control is worse than useless. Absolutely can't maintain a setpoint to save its life.

So i have been using this product for almost 7 months now, and i got a spilleage of liquid, something that should be "normal" but the product died, after disassembling it and looking on how the water entered the product, it seems the plastic is suffering from tears from the heat-and-cool cycles it has been only trough the last months, which is not much. I really like the product but this is some kind of design flaw.

Bought this to use specifically for boiling hot water. It has a button for that. However what it does not tell you online or in the instructions is that if the water is not boiling by the shutoff time for that button which is 10 minutes then it shuts itself off and you have to wait to reset it. Why then is it designated for boiling water if it can not achieve that. I took hot water out of my sink faucet that is 125 degrees and tried to get it to boiling with this button setting. Used an induction pot that I use with another induction burner that will get the water to boiling in about 10 minutes. Thought with this unit being 1800 watt (my other is only 1500) that I could get the water to boiler quicker. The best I could do with the water temperature using the hot water from the tap at 125 was to raise it 30 degrees before it shut itself off. I guess it might be fine for all the other features but the one thing I wanted it to do is boil water! It has an auto shutoff for most of the settings so even if I did it more manual it still would not work. I returned it and bought another cooktop made by EurKitchen and it does what I want it to do.

We bought this to replace a Burton unit on which the protective cover had broken down and let broth into the controls.
Like that the Duxtop heats well, and the 20-degree steps. This would get 4 or 5 stars, but 3 here because there are some annoying things about the controls. Hope the OEM sees this:
* On the display, the inactive segments are visible just not as dark as the active ones, so it is hard to read unless you get your eye into a narrow cone at a right angle to the panel. This happens whether the kitchen light is on or off.
* As soon as you activate the heat by touching MENU, it's on at power level 5.0 which is unsafe, it will burn food. MENU again for temperature 300, again too high. I use 300 to fry diced onions in oil, and I have to watch it lest they burn.
* On the Burton I was used to, for example running at 160 but switching to power 2 if I needed steady heat and the 160 was in a cool part of its cycle. I would just set up the modes and switch between. The Duxtop does not remember the setting in the other mode: In this example you're at 160, MENU to power 5 (gahh!), step down to 2, then if you want to get back to 160, MENU to 300 (aargh!), step down to 160. All while your eggs are being tortured.
Fortunately the temperature control seems tighter and more responsive than the Burton which went in 50 or 60 steps (100, 160, 210, etc). So if I'm running 160 and I need more heat, I step up to 180 and it's there pretty fast.
Not a complaint, just a difference from the Burton which had mechanical push buttons: The touch points are very responsive ~except when~ thinly coated with oil spatter, then they take surprisingly more pressure. People who wipe up often will have no problem.
READ THE MANUAL on how to set the timer ~which is very useful.~ I found the timer hard to work until I read about it, then it made sense. I am looking forward to attempting a low-heat, crockpot style cook which can be done with that 10 hour timer.
If you have been frustrated by underpowered models, this one heats very well. First thing we tried was a stew, and the 200 or 220 temp boiled it (soft boil, what we wanted) in less than 5 minutes. The pot was a modern Le Crueset roughly 1.5 QT, about 18 oz of broth plus the stew solids.
The rest here is some general induction advice:
Remember the temps on these products are approximations based on just how the different irons, steels, and textures transmit heat to the sensor. So the Duxtop for example might hold a simmer -- physically 212 deg F -- on 180. The 20-degree steps enable you to learn the arbitrary settings for a desired effect. Heat an iron vessel instead and the setting may be different. I have a big steel pot with a raised area in the center, and it runs hot because that center spot fools the sensor.

We bought this to replace a Burton unit on which the protective cover had broken down and let broth into the controls.
Like that the Duxtop heats well, and the 20-degree steps. This would get 4 or 5 stars, but 3 here because there are some annoying things about the controls. Hope the OEM sees this:
* On the display, the inactive segments are visible just not as dark as the active ones, so it is hard to read unless you get your eye into a narrow cone at a right angle to the panel. This happens whether the kitchen light is on or off.
* As soon as you activate the heat by touching MENU, it's on at power level 5.0 which is unsafe, it will burn food. MENU again for temperature 300, again too high. I use 300 to fry diced onions in oil, and I have to watch it lest they burn.
* On the Burton I was used to, for example running at 160 but switching to power 2 if I needed steady heat and the 160 was in a cool part of its cycle. I would just set up the modes and switch between. The Duxtop does not remember the setting in the other mode: In this example you're at 160, MENU to power 5 (gahh!), step down to 2, then if you want to get back to 160, MENU to 300 (aargh!), step down to 160. All while your eggs are being tortured.
Fortunately the temperature control seems tighter and more responsive than the Burton which went in 50 or 60 steps (100, 160, 210, etc). So if I'm running 160 and I need more heat, I step up to 180 and it's there pretty fast.
Not a complaint, just a difference from the Burton which had mechanical push buttons: The touch points are very responsive ~except when~ thinly coated with oil spatter, then they take surprisingly more pressure. People who wipe up often will have no problem.
READ THE MANUAL on how to set the timer ~which is very useful.~ I found the timer hard to work until I read about it, then it made sense. I am looking forward to attempting a low-heat, crockpot style cook which can be done with that 10 hour timer.
If you have been frustrated by underpowered models, this one heats very well. First thing we tried was a stew, and the 200 or 220 temp boiled it (soft boil, what we wanted) in less than 5 minutes. The pot was a modern Le Crueset roughly 1.5 QT, about 18 oz of broth plus the stew solids.
The rest here is some general induction advice:
Remember the temps on these products are approximations based on just how the different irons, steels, and textures transmit heat to the sensor. So the Duxtop for example might hold a simmer -- physically 212 deg F -- on 180. The 20-degree steps enable you to learn the arbitrary settings for a desired effect. Heat an iron vessel instead and the setting may be different. I have a big steel pot with a raised area in the center, and it runs hot because that center spot fools the sensor.