NuWave PIC Pro Highest Powered Induction Cooktop 1800W

updated review:I have used this product for the past week almost everyday(due to it beimg so hot outside)The first thing I made this past week was tacos, it always seems to take so long to brown meat on the stove, but with this it did it in half the time on 330 which is about medium-medium high, my wife came in about 545 and we were eating before 6 pm.( this is including the 5 min simmer time for the beef).The other meal I cook in under 12 mins about 1/3 the time it would of took in the oven, It was the InnovAsian brand sweet and sour chickenthe added benefits are a plus a faster cooking time, you don't have to worry about the oven heating your house and staying hot even after you turn the oven off. I found a slightly better or improved temp guideline here[...]I have been using this product off and on for the past couple weeks was kinda of upset at the "accurate temp controls" then i came across this info from healthcraft.com a seller of very high quality cookware"but expensive"No. Setting Function Temperatures Induction Cooking GuidelineWarm Low Warm 100°F (37°C) WarmingWarm Low Warm 110°F (43°C) Rendering chocolate, homemade yogurt1 Low warm 150°F (65°C) Crisping: Keeping meat, casseroles, soups, vegetables baked goods warm for serving. Pasteurizing2 Medium-Low Simmer 180 - 220˚F (80 - 105˚C) Poaching eggs; roasting, stewing and braising meats; baking custards and casseroles; warming leftoversMelting cheese and fondue; simmering stocks; preparing sauces3 Medium-Low Simmer 210°F (99°C) Waterless cooking vegetables and fruits; jellies and jams; hard-boiled eggs; roasting after searing4 Medium Boiling 240°F (116C°) Boil steaming, sauté, roasting5 Medium 270°F (132°C) Prepare eggs, omelets and crepes, breakfast potatoes, gravies, candies, s'mores, and roux6 Medium-High Broiling 300°F (150°C) Sauté vegetables and seafood6 to 7 Medium-High Browning 325 - 350°F (165 - 175°C) Brown meats, seafood and potatoes; bake cakes, pancakes, and French toast; grill sandwiches7 Medium-High Frying 360°F (182°C) Deep-fry in oil8 High Searing 390°F (199°C) Sear meats and poultry, stir-fry chicken, popcorn, pasta9 High Pan-Broiling 420°F (216°C) Pan-broil meats and fish, stir-fry meats10 High 450°F (232°C) Quick browning and searing meats before roastingSear Max-Sear Max Sear 575°F (302°C) Max sear, blackenNo. Setting Hours Temperatures Slow Cooking Guidelines1 Low 5 - 7 hours 150 - 160˚F (65 - 70˚C) Simmer: Baked beans, 4 - 6 hour stews, poultry-bone-in soups, cerealsSteam: Hot dogs, fresh-vegetables, puddings2 Medium-Low 3 - 5 hours 170 - 190˚F (75 - 90˚C) Simmer: Appetizer dips, hot beef, barbcue, "Sloppy Joes," etc.3 Medium-Low 2 - 3 hours 200 - 220˚F (95 - 105˚C) Fast Simmer: Spare ribs, lamb shanks, winter squash, fruit punch, vegetable juices,fish chowder, cheese sauce,Simmer: Frozen vegetables, potatoes, corn-on-the-cob, stuffed peppers, seafood, rice, dumplings4 to 5 Medium 1.5 - 3 hours 230 - 250˚F (110 - 120˚C) Bring liquids to boil. High-simmer: Corned beef, pot roasts and short ribs.Thicken: Gravies, soups and sauces. Prepare: Fresh applesauce, peach or apple butter, hot chocolatei was make a chhese sauce for steak sandwichs and noticed when i used the cookbooks suggested simmer button it wouldn't simmer but as soon as i upped the temps to 210 it would simmer again. holding the sauce at 100 degrees was fine though. im going to trying some fry chicken and see if it turns out. by using their guide from healthcraft.com.(my sets of pans are the cheap ones from maxam)

I have been using the NuWave PIC's, both Titanium and Pro for at least 4 years for the ones that I have. I had to order a new one because I dropped one of them and cracked the glass top. This was my fault and not any reflection on the quality of the cook top. Where I find this cook top mos valuable is when I need to regulate the cooking temperature. This, for me, is most useful when I am making bone broths. Broth should not be boiled, and requires a low simmer for a number of hours. If I try to make my broth on my stove, which is gas, it boils even at the lowest setting. With this cook top, I can set it to 205 degrees, and it maintains a low simmer. For my broths, I simmer chicken and turkey bones for at least 24 hours and beef or bison bones for at least 72 hours. I wouldn't feel safe to leave either on a stove for so many hours, but leaving them on a cook top doesn't pose a problem.I also very much like that I can set a cook temperature with this cook top, and it is maintained for whatever time I set. I can't do this on my stove top as I have no idea what temperature it is at with any setting. I have both the PIC Pro and the Titanium and the are exactly the same as far as functionality and power. I don't use the cook top every day, but I couldn't do without it for broth or other recipes that require precise heating temperatures.UPDATE 10/08/18:I have had this cook top for about 2 years and the titanium for about 4 years. This one is the same as the titanium as it was just a name change. As mentioned previously, this is not an appliance that I use every day, but it is so useful when you need to get a large pot of water to a boil quickly or when you need to maintain a specific temperature. I always use this cook top when I blanch vegetables for freezing. It gets the water to boiling much faster than having the pot on the stove, and I can keep the pot next to the sink to move the veggies to the sink for cooling. For making stock and broth it is invaluable. I simmer bones for broth as long as 72 hours and with this cook top can keep the broth at a simmer for the hours necessary. This is something I can't do on my stove as it boils even at the lowest setting which would spoil the broth.This cook top is great for any cooking that requires specific temperatures for success. Although I don't use this cook top every day, I couldn't do without it for the purposes that I use it for.