Product review (4 stars): Great cooktop so far
I bought this cooktop because of many of the reviews and despite some of the others. I found out very quickly with a refrigerator magnet in the house that my Enamel Dutch Oven is the only piece of cookeware in my entire house that sticks to a magnet. Let that sink in, I can only use this cooktop with my dutch over, there isn't enough iron or steel in anything else we own to use the cooktop. You should check your own cookware before you buy any of the induction cooktops.

Now that that is out of the way, I've boiled pasta on this cooktop, made cheese sauce, browned meat, cooked bulgogi, boiled water, it does everything you ask it to.

It has 5 settings, #3 is boil, then fry, then sear. The boiling water one might seem to take a while to you, but I suspect most folks boil on the highest setting and then back off so you'd probably go to #5 and then back it down when you had a rolling boil. It seems to take a long time to boil water, I think that has a lot ot do with how much thermal mass my dutch oven has. It is a thick walled 5 or 6 quart dutch oven. This has more iron in it than some of the induction cookware out there with thin plates of metal stuck to the bottom of them so a lot of energy is going into heating the pot itself, this is not ideal.

The cooktop makes some fan noise while it is cooking and for about a minute after you shut it off. A minute after you are done, the cooktop is generally cool to the touch. If you go to heat something up and it doesn't detect a pot there it will beep and shut off. When I go to pour off the water after cooking pasta, it beeps and shuts off. The pot retains enough heat the pasta doesn't get cold and it saves me a step of turning off the cooktop anyway, but I could see this getting annoying if you were making eggs or chocolate and had to whisk something off the heat to keep it from scrambling/burning, then the cooktop shuts off on you.

Anyways a good little cooktop so far and very easy to clean so far. Grease spatters are by far the biggest culprit, followed by pasta water boiling over if you don't watch it.

May 21, 2013 Update I made a Bean Soup over the weekend, I had to get the water up to boiling, boil for 10 minutes and then simmer for 2 hours more. The cooktop perfromed flawlessly. Up until this point I had mostly browned meat and boiled pasta noodles so no more than about an hour's constant use. If anyone was wondering about longer duration cooking I hope this helps.