Product review (5 stars): Best thing since sliced bread
This induction cook top is better than gas. For actual control of the cooking process, electric does not even come close to either because there is such a lag time when you decrease the temperature. Induction cooking heats instantly and then only the utensil, not the kitchen. The temperature increase or decrease is almost instantaneous. The controls are touch pads. You can choose to cook by power level or temperature. It has a 99-minute digital timer. Induction cooking is safer in that it contains none of the pollutants that may be found in natural gas such as mercury, radon, pcb's, formaldehyde, soot, radon and benzene. I never realized the pollutants that can come from natural gas that we then breathe during the combustion process. The only downside to induction cooking is that all types of cookware will not work. The easiest test is whether a magnet will stick strongly to your cookware. Of course if the cookware is labeled for induction, then you have your answer without the magnet. For example, Corning Ware will not work - it's glass and not magnetic. Also, just because a pot or pan is metal does not necessarily mean that it will work on this unit. This is the reason for the magnet test. It is not hard to find this type of cookware at either end of the price spectrum from Wal-Mart to All-Clad.

Try it. It comes with a free pan and lid. You won't regret this purchase.