Cooking is fast with this commercial stove. Press power then "Menu" and it is cooking your food in a magnetic pan of your choosing. Adjust the temperature and time with the "-" and "+" as you're cooking. The cord is thick and sturdy. When frying foods, temperature adjustment maybe necessary, if using a heavy pan. Heating water is super fast with the "Boil" option. If you want a stove that is fast with auto shutdown and/or timer .

I have been using induction cooktops since the late 90s. I've tried several brands and all of them work. But they only last a year or two because they're made out of plastic and the little bubbles over the switches always crack. The new waves can handle the weight and I endeavor breaking the housing. This one is different the touchpad is solid glass it will crack from age. It is rated for 60 pounds. The most weight I ever put on it is less than 30. And it is stainless not plastic. I highly recommend it if you're looking for a single burner

I just received this, so this is just a first impressions review. Really a top quality cook top! And it comes very well packed encased in molded foam for protection through shipping. Do be aware that it ships in the factory box revealing the product, so if that is a concern I would go with the gift wrap option.
I've only used this twice the first was a quick boil water test with the heavy quality Duxtop 3qt sauce pan I ordered as the package deal. It boiled in a little over 7 min, second use was pork steaks, and they seared off perfect in my cast iron.
One thing to be aware with using this with cast iron or really any pan is I preheat the pan before hand. This thing can almost instantly bring a pans cooking area up to temp. That quick a change in temp could possibly break cold cast iron or potentially warp standard skillets. I started on the lowest keep warm setting of 100f for a few minutes just in case then used the + button to increase up to temp. Not sure if it would, but I sure don't want to test it on my cast iron so I'd rather err on the side of caution.
I will update if I can as I get use to it, but so far I'm loving it!

I bought this to use with my stainless steel Denali canner. It's a little warm here in SE Texas in August but the meat sales are in high gear. I bought some and canned it and the air conditioner just couldn't keep up with the heat from the stove. We were absolutely miserable until the next morning. I originally thought I could use this outside to keep everything in the house cool but it was a FAIL. The fan was pulling in hot air so it overheated. I brought it inside and it's on the island holding at 11 pounds at 390F. There is very little heat coming off the whole process and the heat there is, is just from the pot so the air conditioner is keeping up just fine.
I'm very excited to be able to do my canning without the misery of an overheated home.

TLDR: Nice.

I'm comparing the Secura Professional against the smaller one that I've had for almost 3yrs now, the Secura 9100MC Portable.

Photos (from left to right):
1. The portable (left) with my 10in All-Clad fry pan vs professional with a 12qt All-Clad stock pot.
2. The portable (left) with my 8qt All-Clad stock pot vs professional with the 12qt.
3. The professional with the 10in fry pan, and a 12in ruler on the side for scale.
4. Same as (3), but from the front.

Why induction?
I live in a desert, and a while back I got tired of the heat radiating from my stovetop fighting with the AC for dominance. The stove was winning. So I bought an induction stovetop to more efficiently heat the cookware. It worked. Hot cookware still radiates heat, of coure, but at least the stovetop's "leaky" heating was solved.

Why this one?
I bought this because I wanted to make a larger pot of broth and I because I needed to cook it for longer. The portable has served me well, but being the portable it is smaller and doesn't have the heavy reinforced structure of its bigger brother. It only supports about 20lbs max, hence why I've only been using an 8qt stock pot. I've been making broth from chicken scraps and bones and vegetables for a while, but I wanted to make more, and more means a bigger pot, and bigger pot with more water is too heavy. Also, for some reason the portable only has a 2hr max timer (might have something to do with cooling the heating elements). To make a good broth, I need to simmer for much longer.

The professional is a stainless steel beast that is rated to support 65lbs. That's more than enough for a full 12qt. And it has a 10hr timer, which I can reset if I need to go for longer.

Temperature control:
Once it is at temperature, it seems to hold well. On my first time making broth, I brought it to a boil, which took about 3hrs because I was being gentle with the heating. If I had cranked the power level to 9000 it would have gone faster. Once it was boiling, I put the lid on, switched to temperature mode and set it at 200F. I set the timer for 10hrs, and then reset it a couple times so that it would go for a full 24hrs. It never overflowed. This tells me that it never went above the boiling point, so I'd say long term temperature control is pretty good.

Coming _up_ to temperature though is a different story. It is quite...eager. In my fry pan I use cooking oil rated for smoking point above 400F. When I turn the stovetop on and use temperature mode set to 300F, it reaches smoking point in less than 30sec. I don't have a thermometer, so I can't get an estimate of the real temperature, but whatever it is, it appears to drastically overshoot at first.

But that's only part of the story. The cause is mentioned in the manual, saying that the temperature sensor is below the surface of the cooktop and therefore can differ from the actual temperature. This behavior wasn't observed when I was cooking a big pot full of broth, which tells me that as long as I'm cooking something that can absorb the influx of energy long enough for the cooktop below it to conduct heat from the cookware and reach temperature, then I'm golden. A 10in fry pan with a little bit of oil isn't enough. I had the same issue with the portable.

In practice, I compensate for this by bringing it up to temperature in a more constant and controlled power mode. By practice, I've learned to use power mode 7, and once it reaches smoke point, I set it back to temp mode and it seems okay. This isn't a big deal if you're more patient than me and can wait for power mode 5 or 6 to reach temperature. Point is, it's workable.

Build quality:
- Very sturdy, as mentioned previously.
- I miss the tacticle buttons of the portable, but since the touch-sensitive surface is covered with a thin layer of glass, it is really easy to clean, and in the long run, I will favor easy to clean over tactile buttons.
- In the 3rd picture (professional from the side), an overhang is visible on the back. This is nice. I've accidentally boiled over my 8qt pot on a number of occassions, and when that happens, it runs over the back and slips down the sides of the vent. That's a little bit of a pain to clean. With the overhang bolted to the back of the professional, that isn't going to happen. If it boils over, it will still drip off the back, but the radiator vent will be untouched and I won't need to clean it. This is nice.
- The feet are big, thick, and fastened to the frame with screws. This is much better than the glued-on pads for the portable. The consequence is that the underside of the professional sits almost an inch higher than the portable, but if you're buying this thing, you're not doing it for the compactness, so it shouldn't be an issue.
- It sounds like it has a larger fan than the portable. In practice, it doesn't sound much louder though, so I'm guessing that it's a bigger fan moving at slower speed that still ends up moving more ai. As a result, this thing can run for hours on end and not overheat.

Quirks:
- There are no "temp" or "power" mode buttons like on the portable. Instead, use the "Menu" button to switch between them.
- If the professional's timer is active, pressing the Menu button to switch between temp/power modes resets the timers. The timer can't go up to 24hrs, so I'm resetting it anyway over the course of making broth, so this quirk doesn't impact me. Honestly though, I couldn't really make a good case for the timer _not_ resetting upon switching modes. It's just a quirk.

Overall, I'm pleased with it.