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Salton Portable Induction Cooker with Pot, Black

by Salton
3.0 out of 5 stars  See all reviews (5 customer reviews)

List Price: CDN$ 99.99
Price: CDN$ 79.98 & FREE Shipping. Details
You Save: CDN$ 20.01 (20%)
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Product Features

  • Temperature setting range: 80 degree c (175 degree f) to 240 degree c (465 degreef)
  • Power setting range: 200watt to 1300watt
  • Cooking timer - up to 3 hours with auto shut-off and audible signal
  • Uniform heating with instant and precise temperature control
  • Audible error signal and auto shut-off for 'pot detection'

Product Details

Product Description

Amazon.ca Product Description

Salton, Portable Induction Cooker faster - than gas, coil and ceramic stoves. Perfect for student dorms, cottages, offices, camping etc. Use any place a stove is not available or an extra cooking surface is required. Safer - no open flames or hot elements. Cleaner - solid cooktop wipes clean with a damp cloth. Energy Efficient - no heat loss to the surrounding area. More energy efficient than conventional cooking. Uniform heating with instant and accurate control for better results. Stays Cool – Even when set on maximum, heat is generated only when a stainless steel or iron pot is placed on the cooktop.

Customer Reviews

3.0 out of 5 stars
3.0 out of 5 stars
Most helpful customer reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Salton stands up to more expensive makes Oct. 23 2013
We LOVE induction cooking! We'd already bought a more expensive model a few months ago, so we bought this less expensive Salton as a backup. Every bit as fast and powerful as the other. Now with two of these plug-in models, we don't even use our old-fashioned coil burners. We love the speed at which it heats stuff up -- like a pot of water for pasta. We love its instant increase or decrease in temperature and easy clean up -- even the pots are easier to clean, for some reason. You know when you heat up a coil burner and you get that awful smell or smoke? This doesn't happen with the induction burner. Safer around pets and kids, too, because the cooktop does not actually create heat itself and it cannot operate unless a pot or pan made with iron is resting on it. The only weakness in the Salton is that a small piece of the plastic support frame chipped off.
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1.0 out of 5 stars Not good for teanagers March 29 2014
By Gary
I went to boil some water as a test, and everything seemed to be going OK until my teenagers came into the kitchen complaining of a high pitched sound. While the sound didn’t bother me, it was painful for my kids.

Driving teenagers out of your kitchen may be an advantage in some situations, but in our case we will be returning it tomorrow.
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5.0 out of 5 stars Great little cooker Jan. 28 2014
It took a little getting used to. Boil and Fry work at different temps. even when on the lowest setting. It is my primary cooker and after 4 years it's still going strong. With our high electricity rates I appreciate the economy of induction.
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2.0 out of 5 stars The Good and The Bad Jan. 4 2014
I have two of these units now. The first one I purchased used and used a couple of years; I just LOVED IT!!! I used it as my main burner on the range top so its had a lot of use. Controls are simple enough for those who are not digitally minded and I love that they shut off if the food boils dry and someone has forgotten. I love that its so fast and behaves like gas in that heat reduction is almost immediate.

Its a bit irritating most of my very good quality cookware won't work on these units as they work with magnets. I can use my cast iron though and a couple other pots.

About 6 months ago I saw new units at a good price so I bought one as they had updated features and I figured the older one had been through two owners it might not last much longer and I didn't want to be left without one!

One of the new features is a heavier cord as well as improved error codes so the unit shuts off before it overheats causing internal components damage. It is FOREVER shutting off in the middle of cooking everything from eggs to meat to water I was boiling the other night for rice. One is left with a half cooked meal and having to crank up the range burners - should you be so lucky as to have a one! Or waiting until it cools enough to resume cooking! This mornings half cooked eggs were the last straw, I've bundled it up to get rid of and am using the older one again. Perhaps I'll get a propane stove top rather than a gas 'wannabe'.
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2 of 4 people found the following review helpful
2.0 out of 5 stars Awesome! Actually, Nope. No it isn't. Jan. 6 2014
Nice looking, big enough for big stock pots, and it hit the advertised mark of bringing a big pot of water to a vigorous boil in 6 minutes. That stupid noisy fan was a bummer, but not a deal breaker, and we were convinced it would be great. Until we tried to simmer.

Simmer. You'd think designers of cooking devices would get that. Simmer doesn't mean lots of bubbles and steam, that's whatcha call a low boil. Simmer means very few bubbles, just on the verge of a low boil...and that didn't happen either. We futzed with the controls and messed and tweaked and poked and prodded and begged and prayed. At one point I flipped it off, big middle finger waving and saying nasty things I will not repeat here. Turns out, to Salton, Simmer means pretty-hot-but-cool-enough-to-actually-stick-your-fingers-in-without-getting-burned, and the next power setting upward was a vigorous boil in a 7 quart stock pot, a 5 quart pot, whatever pot. Two words: Stew, pid.

Backstory: we make stock. Chicken, beef, vegetable, whatever. We eat a boatload of soup here, and we make a couple pots of stock every week. All the hippie-green-living health nut organic locally grown hogswallow. Don't laugh. My cholesterol and blood pressure plummeted after I started eating this way. So we plopped a pot on our pretty, new Salton Portable Induction Cooker, cranked that little whizzing monster up to "trinity test site" temperature, and "blammo, beyotch!" Boiling in no time! Hot enough to reduce the bones in the pot to little bitty molecule-sized particles of nothing. This means it is time to turn the temperature down.

So we turned it down to let the stock simmer, and this is where we intended to leave it until the next day.
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