Single burner, double burner, or commercial-grade: specs and prices for every current Duxtop induction cooktop, side by side.
Cookware built to take advantage of it
An aluminum core bonded through the base and sidewalls of every piece, for even heating with no scorch rings, on induction or any other cooktop.
Not sure which model fits your kitchen?
A short guide to which Duxtop cooktop suits solo cooking, precise temperature work, two dishes at once, or daily heavy use.
Portable induction cooktops and Whole-Clad Tri-Ply stainless cookware
We make portable induction cooktops and Whole-Clad Tri-Ply stainless cookware. We put it all in one place so you can see how the models differ before you choose, not after.
You get the published specification for every model, the ratings and reviews our customers have left, and a plain account of how induction behaves once the pan is on it. Ordering, payment, delivery and returns all happen at checkout, wherever you place the order.
Prices are updated on a schedule, most recently 25 September 2026. Always confirm the final price and availability on the product page before buying.
Every product card links straight to its own product page. Checkout, delivery, and returns happen there. We simply help you find the right model first.
Duxtop grew around one idea: a burner you can put where the cooking needs to happen, that heats the pan and not the kitchen. A portable induction cooktop is a hob you carry, and the cookware beside it exists so that the hob has something worth heating.
Induction does not warm a surface and hope the pan takes it. The pan is the element.
A coil under the glass makes a magnetic field, the field stirs up currents in the base of the pan, and the pan gets hot from the inside of its own metal. The glass only warms because the pan is sitting on it, which is what makes the response immediate: turn the power down and the heat stops arriving at once, with none of the long coast a gas ring or a radiant plate gives you.
It is also why there is exactly one requirement. The base has to be magnetic. A fridge magnet that sticks to the bottom of a pan is the whole test, and it is worth doing before ordering rather than after it arrives.
The lineup divides on a question worth answering honestly before choosing: how many things are on the go at once. A single zone is enough for a person cooking one dish, for a dorm room, for a hotplate on a stall, for a spare burner during a holiday when the oven is full.
Two zones are a different kind of cooking. Sauce holding on one side while the other sears. Each zone takes its own power level and its own timer, which is the part that turns a portable cooktop into an actual second stove rather than a backup.
One model in the range wears stainless rather than plastic and is sized for the kind of service where a burner is switched on in the morning and off at night. Same induction, sturdier body, controls meant to be pressed with the side of a hand rather than a fingertip.
Every page states power in watts, along with the number of power levels and temperature settings, because those three numbers together are what actually predict how a cooktop will behave.
Tri-ply is a sandwich: a layer of aluminium held between two layers of 18/10 stainless steel. The aluminium moves heat sideways so a burner ring does not print itself onto whatever is in the pan, and the stainless takes the wear and the acid. Whole-clad means that sandwich runs up the walls instead of stopping as a disc on the base, so a sauce reduced against the side of the pan does not catch there.
We put the larger collections together to cover a kitchen rather than to fill a box: pieces that nest, lids that fit more than one pot.
Every specification here is the published one for that exact model. Ratings and review counts are the real ones customers left, not a rounded-up impression of them. Prices carry the date they were last updated, and a model with no buyable price leaves the lineup until it returns rather than sitting here with a figure nobody can honour.
Ordering, payment, delivery and returns happen at checkout, wherever you place the order. If you are still choosing, the Duxtop cooktop picker narrows it in two questions, and the Duxtop lineup puts every model side by side.
Every spec, dimension and material note for a Duxtop model comes from its own product page rather than a secondhand summary.
Every current model is compared against the rest of the lineup, so you can see what actually changes between them before you pick one.
No account, no cart, no extra steps here. Each buy button takes you directly to the real product page to complete your purchase.
A three-layer aluminum core runs through the base and all the way up the sidewalls of every piece, which is what actually stops the scorch rings and hot spots that come from cheaper single-layer pans. Available as a 9-piece or 10-piece set, or as an open-stock 3-quart saucepan.
Browse the collection
Every card takes you straight to that model's own page. We updated the prices below on 25 September 2026. When it can reach you, and whether it is still in stock, you will see on that page and not here.
Sensor-touch single burner with an LCD display, 20 power levels and 20 temperature presets, plus a built-in countdown timer.
The classic dial-and-button single burner: a simple, reliable entry point into induction cooking at a lower price.
Two independent heating zones, each with its own sensor-touch LCD controls, for cooking two dishes at once.
Commercial-grade cooktop built for heavy, frequent use: rated to support cookware and contents up to about 65 lbs.
Full aluminum core bonded through the base and sidewalls of every piece, for even heating with no scorch rings.
A slightly leaner version of the tri-ply set: the core essentials for a household kitchen without the extra pieces.
A larger, budget-friendly set using impact-bonded base construction, including a nonstick-coated frying pan.
A single open-stock saucepan with lid: ideal for replacing a worn pot without buying a full set.
eight reviews from across the range, quoted exactly as they were written. 3 of them are not five stars, because a page where everyone is delighted tells you nothing. Each one links to the product it is about, where the rest of the reviews are.
Great Duxtop 1800-watt Induction cook top
A quick update. I have been using this induction cook top for 6 months now on a daily basis, it is the only cook top I use. I am still as happy with it as I was when I first started using it. Getting use to the heat settings did not take long and it does hold true to the temperature. I most certainly recommend this product to others. Am very happy with my investment.
Big upgrade from cheap stuff!
Seems quite nice! The weight and build quality are good, the finish looks great, and I like the volume markings on the inside (which are accurate). Seems to heat quickly and evenly on gas, lid fits well, and I find the handle comfortable. I'd say a good buy! Only left one star off because the handle is less comfortable/stable than some others…
Just amazing
By far the best pots and pans I've ever owned! Read all the reviews before purchasing, good and bad, but decided to give Duxtop a try.
A High-Quality, Professional Upgrade for My Kitchen!
absolutely love this 17-piece Duxtop cookware set! Transitioning to professional-grade stainless steel has made such a difference in my cooking. The construction is incredibly sturdy, and you can tell these are built to last. They work perfectly with my induction cooktop, heating up quickly and evenly with no hot spots. The set is so comprehensive—it literally has every size pot and pan I could ever need, from small saucepans to the large stockpot and sauté pans. They also look beautiful on the stove! If you are looking for a high-quality, durable set that performs like high-end culinary gear without the insane price tag, I cannot recommend this set enough.
Not as good as earlier Duxtop but still pretty good
I wanted and expected so much for this to be a 5-star review. I bought my first Duxtop pan 3 years ago to use for making tea. I wanted something inexpensive that I could scour, as needed, with Barkeeper's Friend and this fit the bill. I was very surprised with the quality of that first pan and it has become my go-to stove-top 3qt pot and I use it for far more than tea.
Decent for the price but has many flaws
The cooktop does exactly what it needs but overall feels like they cut corners on so much. After buying this, unless the look was important to you, I would get the very cheapest version of it. The extra money doesn't really offer much…
TRUE PROFESSIONAL PERFORMANCE
There is an old expression that one would use to praise another one's actions or performance that went: "Now you're cooking with gas!" Well, that needs to be updated to "Now you're cooking with induction!"
I love it
Bought this a couple of years ago, it is so good, i decided to leave a review on the spur of the moment. It is designed to sit on a counter top, not drop into a space like some others. We actually left our old gas stove there for storage in oven and bottom drawer, got a nice piece of plywood, and made a nice top to sit over the burners.
Star ratings and review counts shown against each product are the published figures for that product. A review the source shortened carries an ellipsis.
A quick way to narrow the cooktop lineup down to one model before you read the full spec sheet.
The sensor-touch single burner covers one dish at a time, with 20 preset power and temperature levels for tasks like tempering chocolate or holding a simmer exactly where you want it.
Two independent heating zones on one unit, each running its own power and temperature setting without affecting the other.
Built for continuous-duty use and rated to support cookware and contents up to about 65 lbs, for a large stockpot or a fully loaded Dutch oven.
Walk into almost any American kitchen forum and you'll find the same argument: gas or electric. Induction rarely gets a seat at that table, even though it is faster, it holds a setting better and it is safer to stand over. We build countertop induction cooktops and stainless cookware to match, so you can cook this way without remodelling anything.
A gas burner heats the air around your pan. An electric coil heats a metal ring that then heats your pan. Induction skips the middleman entirely. Beneath the ceramic glass surface sits a copper coil that generates a rapidly alternating magnetic field. When a ferromagnetic pot, stainless steel or cast iron, sits on top, that field induces an electric current directly inside the metal of the pan itself.
The pan becomes the heating element. The cooktop surface stays cool to the touch almost everywhere except the small area in direct contact with the cookware, and heat starts and stops the instant you adjust the dial.
The practical result is dramatic responsiveness. Turn the power down and the pan's temperature drops within seconds, not the slow fade of a cooling electric coil. Water comes to a boil noticeably faster than on a standard coil range, because virtually all the generated energy transfers into the cookware instead of warming the surrounding air.
Induction only works with cookware a magnet will stick to: stainless steel with a ferromagnetic base, enameled cast iron, or plain cast iron. Aluminum, copper, and glass cookware won't heat unless they have a bonded magnetic base layer. This is the one adjustment most newcomers have to make, and it is why we sell our cooktops alongside a matched line of induction-ready stainless cookware, so there is no guessing about compatibility.
Most Duxtop burners also expect a pan base of roughly five inches in diameter or larger to register properly, a detail worth keeping in mind if you cook with small saucepans.
Duxtop's cooktops are built as portable, countertop units rather than built-in ranges, a deliberate choice: they plug into a standard 120V household outlet, so there's no electrician visit or cabinetry work involved. The lineup splits into a few clear tiers.
People usually buy a single burner as a second one, or for a dorm or an apartment, or to fall back on at holidays when every burner on the stove is already busy. They all give you up to 1800 watts of adjustable power from a standard outlet.
Stepping up, the sensor-touch LCD series (the 9600 and 9610 models) replaces the dial with a flat, easy-to-wipe touch panel and a digital display. These give you twenty preset power levels between 100 and 1800 watts and twenty preset temperature settings from 100°F to 460°F, plus a built-in countdown timer that runs in one-minute increments up to ten hours.
That level of granularity matters for tasks like tempering chocolate or holding a sauce at a precise simmer, where a single "medium" dial setting on a gas range simply isn't precise enough.
The 9620 double induction cooktop takes the same sensor-touch approach and puts two independent heating zones side by side, each with its own power and temperature settings and its own section of the LCD. It's built for cooking two dishes at once without either one interfering with the other's heat level: practical for a household actually trying to get a full meal on the table at the same time.
At the top of the range, the P961 professional-grade cooktop is built for heavier, more frequent use. It's rated to support cookware and contents up to roughly 65 pounds, which matters if you regularly work with a large stockpot or a cast iron Dutch oven fully loaded. The controls and housing are built with that continuous-duty use case in mind rather than occasional home cooking.
| Model | Output | What it is for |
|---|---|---|
| Duxtop 9600LS / BT-200DZ | 1800W adjustable output | 100-460°F temperature range |
| Duxtop 8100MC / BT-180G3 | 1800W adjustable output | Dial control, easy-clean glass top |
| Duxtop 9620LS / BT-350DZ | 1800W total, dual independent zones | Sensor-touch LCD, digital timer |
| Duxtop P961LS / BT-C35-D | 1800W, continuous-duty housing | Sensor touch + LCD display |
Duxtop's cookware falls into two main construction styles. The Whole-Clad Tri-Ply line bonds a layer of aluminum between two layers of 18/10 stainless steel, running that three-layer sandwich all the way from the base up through the sidewalls. The aluminum core spreads heat sideways as well as upward.
Is what actually eliminates the hot spots and scorch rings you get with cheaper single-layer stainless pans: the classic symptom of a pan that heats a bullseye in the center while the edges stay cool. It's available as a 9-piece or 10-piece set, or as open-stock pieces like the 3-quart saucepan, for anyone who just wants to replace one worn-out pot.
The Professional line uses impact-bonded construction instead: a heavy aluminum disc bonded to the base of the pan rather than running through the full sidewall. It's a more budget-friendly way to get even heating on the cooking surface, and it's the construction behind the larger 17-piece set, which bundles saucepans, stockpots, and skillets along with a nonstick-coated frying pan for a fully equipped kitchen in one purchase.
Both lines are designed to work on induction, gas, electric coil, and halogen cooktops, so they're not locked to Duxtop's own burners. Buying the cookware doesn't commit you to buying a cooktop, and vice versa.
Because the cooktop surface itself isn't the thing generating heat, it stays far cooler than a gas or electric range during use, which cuts down on accidental burns and makes spills easier to wipe up before they bake onto a hot surface. Duxtop's touch-panel models include a safety lock to prevent accidental changes to a running burner, and the units are built to sense when a pan is removed and stop actively heating rather than continuing to output power into empty air.
The idea behind all of it is simple. We wanted you to get the speed and the control of a restaurant burner without tearing the kitchen apart, and we wanted cookware that could keep up with it.
Product photography for every cooktop and cookware set currently in the Duxtop catalog.
General characteristics of induction cooking technology and tri-ply cookware construction, compared with typical gas and electric coil ranges and single-layer cookware.
| Characteristic | Duxtop induction system | Typical gas / electric coil range |
|---|---|---|
| Heat response | Instant: adjusts in seconds | Gradual: coil takes time to heat and cool |
| Surface temperature | Stays cool outside the pan contact area | Surface itself gets hot |
| Energy transfer | Direct into the cookware | Heats air and surface first, then cookware |
| Temperature precision | 20 preset power & temperature levels | Single analog dial, approximate |
| Cookware requirement | Magnetic stainless steel or cast iron | Any cookware material |
| Heat distribution (tri-ply cookware) | Aluminum core spreads heat through base and sidewalls | Depends on pan: single-layer pans hot-spot easily |
| Cleanup | Flat glass surface, wipes clean | Grates, coils and drip pans need separate cleaning |
| Installation | Plugs into a standard outlet | Often requires gas line or dedicated wiring |
Material and safety characteristics as described on the Duxtop product pages.
Our cookware uses 18/10 stainless steel: 18% chromium and 10% nickel. It is the food-contact grade you will find on other good cookware, because it resists rust and it does not react with what you are cooking.
An aluminum core is bonded between stainless layers (Whole-Clad Tri-Ply) or into the base (Professional Impact-Bonded), spreading heat evenly and reducing the scorching that comes from single-layer pans.
Induction heats the pan, not the glass under it, so the top stays much cooler than a gas or coil burner while you cook and you are far less likely to burn a hand on it.
Sensor-touch models include a control lock to prevent accidental setting changes, and stop actively heating when a compatible pan is lifted off the surface.
Our cookware sets are rated oven-safe and dishwasher-safe, though we would wash them by hand: it keeps the polished outside looking right over the years.
The tempered glass top does not bake food onto itself the way an open coil or a grate does, so a damp cloth is usually all you need when you are done.
These are the material and safety points our published specifications state for each model, printed as the specification words them.
Five checks worth making on any induction cooktop or clad pan, and what our own figures say.
| What to check | Duxtop | Sold with none of this |
|---|---|---|
| Output | Watts printed per model, up to 1800W, with the number of power levels beside it. | Powerful in the name and no wattage anywhere on the page. |
| Cookware layers | Whole-Clad tri-ply named layer by layer, with the steel grade stated. | Stainless steel with no grade and no idea how many layers are under it. |
| Compatibility | The magnet test explained, so you can check your own pans before ordering. | Works with most pans, which is true until the one you own is the exception. |
| Ratings | Printed where a rating was collected and blank where none was. | One average for a whole shop, which says nothing about the model in the box. |
| Price | Updated on a schedule and dated. A model with no buyable price leaves the range. | A price that stays on the page long after the model has gone. |
A practical walkthrough of what changes when you switch from gas or electric coil to a Duxtop induction cooktop: sounds, cookware, and habits.
Read the guide →Cleaning habits, common mistakes, and simple fixes for stains and discoloration on Duxtop Whole-Clad Tri-Ply stainless steel cookware.
Read the guide →A side-by-side look at which Duxtop cooktop actually fits your kitchen and cooking habits.
Read the guide →A plain-language look at where the energy actually goes in gas, electric, and induction cooking.
Read the guide →We read every email and answer questions about the range, the specifications and anything on a model page that looks wrong. For order status, delivery or returns on a purchase you have already made, whoever took the order holds the details and can act on it immediately.
contact@myduxtop.com