I'm thinking of getting the invisacook and have looked at it online and in a store. I have read all the comments here also. I'm wondering if all of you still like it and how often you cook. I had one sales rep tell me "if you cook alot you won't like it". Is that true? I cook once in a while, not a lot but do cook. I can't find anyone near me in Los Angeles who has one as I would love to see it actually work. Please respond to this and tell me if you would still recommend the invisacook.

I’m planning on installing an Invisacook (probably 4 burner after reading the comments, thank you) in a new build. We’ll likely use Dekton as a countertop surface.
I’ve read that porcelain and Dekton are the two most suited surfaces to work with Invisacook.

Hope everyone keeps posting about Invisacook after installation. It is so helpful!

Can someone comment who has had the invisacook installed how well it works? it will be my primary stovetop so needs to function well.

An important consideration is longevity. How long will this appliance last

We are getting ready to have a 5 burner 220 v installed in our kitchen as part of a remodel. im more concerned about the sink options since the porcelain slab will be ~2cm, and also the fact that ill need one seam. Anyone have suggestions/opinions on sinks for a modern remodel with such a thin slab? great discussion here.

I don't have a thin slab, but I reinforced my sinks with [square-section] steel [tubing] bringing the forces induced on their top flanges to the walls of the cabinets. Done properly, the sealant from sink flange to stone won't have to support the weight of the sink contents.

Hey there!

Moderno Porcelain Works, the company I work for uses large format porcelain slabs to fabricate and install inviasacook into their countertops. As a result, we are dealer for invisacook. Only 12mm porcelain or granite milled to 1.5cm in the area of the cooktop can be used for Invisacook brand. I recommend 220V for "main cooking" stovetop and 110V for "let's keep food warm on the island and show off to our friends cooking." Induction cooking at 220V is a very efficent way of using energy and people say a lot of great things about it. They come in 1, 2, 3, 4, and 5 burners and include the invisamats: FDA-safe 100% silicone and fiberglass mats, which protects induction countertops from unwanted scratches and heat.

— Ellen Stoehr, project specialist

Feel free to reach out via email with further questions: ellen at modernoworks.com

@Ellen Stoehr which Moderno location do you work at?

@chasintalem8t has your 5 burner been installed? Curious what you think! Also, if you’re still looking for sink options to go with your porcelain countertop, check out https://topzero.com

The Topzero sinks look great! Thanks for posting rrrrrrachel!

@rrrrrrrachel - topzero are a great brand, as are Kraus top mount, as are blanco sinks. We carry TopZero sinks and Kraus sinks when you buy your porcelain countertop through us at Moderno, just FYI.

Hello, I am wondering if I can install a wall oven under the Invisacook appliance, and I can't find a clear answer. An appliance salesman told me that I can't put 2 different brands on top of each other (cooking surface on top of the wall oven) but since Invisacook doesn't sell a wall oven, I don't know what to do, and I would really prefer to put my wall oven under the Invisacook unit. Do you have any information or advice for me? Thank you! Hélène

Hello, can we install Invisicook under back-lit / illuminated countertops?

I just remodeled my kitchen and had the 4 burner invisacook unit insatalled with 12mm porcelain counters. i couldnt get the water to a rolling boil, even after a couple power boosts and running it at high for 20 minutes. Manufacturer sent me a new one. same thing. electrician has triple chcecked everything. tested voltage and it read 245. ohms were good too. Anyone else having issues getting a rolling boil?

Thank you for sharing. Please keep us updated

@Craig Mielke: If you want to experiment, try pots with different base construction (but still induction "ready"). You have at least a half-inch above the coils, whereas common induction cooktops have only about half that, so the susceptibility of the steel in the pan base may be a factor.

This voltage test was with the unit operating, I hope. What is the power rating of the hob you were using for this test? Did the electrician measure current also to see if it was consistent with the hob power rating?

What was the pan diameter fit to the hob diameter?

Hi @kaseki , thank you for the feedback. The voltage test and ampere test was with the unit operating on power boost. Voltage should be 220 and amps should be less than 25 if all 4 burners are running. At the time, the meter read 5 amps with the one burner running on power boost. Voltage read 245. Both are consistent with the hob power rating.

Initially we tried a pot with a steel bottom and ceramic sides. I then went out and bought a new set of pots and pans that were recommended by the manufacturer, and it still didn't work. We facetimed and he said I had the correct pots/pans. The pot diameter was slightly bigger than the hob diameter. I thinkt he hob is 7". The pot diameter is 8".

I'm completely frustrated. We paid a lot more for porcelain counters, the invisacook unit, and a wall oven, than if we had just went with a different counter type and a combo oven/electric stove.

5A at 245 Vac equals 1225 VA. I don't know the power factor that should be assumed, but the real power can't be higher than 1225W. Below is a table I made back in 2015 while deciding what I was going to replace my failed (Electrolux) Kenmore with. The choice made was the Frigidaire Gallery. As may be seen, the smallest (6-inch) hob has a power rating of 2000W on power boost.

I can bring 2 or 3 eggs and about 3 cups of covering water to a boil in a RevereWare pot in about 2 minutes. (Pot base is thin 400 series stainless steel, I think, not designed for induction.) It takes only seconds from boil to explosive boil, so I have to keep a timer on it.

So, I assume that your hob either has a significantly lower rated power boost level or it wasn't actually in power boost.

Click to enlarge.

Below is a link to the specs.

https://invisacook.com/wp-content/uploads/sites/4%20Burner%20220V%20Spec%20Sheet%20-%202022.pdf

specs show 4000w max when all 4 burners are on. otherwise 1200w for an indiviual burner being on.

i definitely had it on power boost. the control panel shows a ”p” when power boost is on.

my thermometer reads 209 degrees max when i stick it in the water after a round of power boost and 20 minutes of high heat

Your spec sheet does not specify power boost power levels.

When I wrote about not being in power boost, I meant that in spite of the unit being directed into power boost, and in spite of responding with a power boost tell-tale indicator, it might not have been generating the hob power that it should have, whatever that is.

I think 1200W might be marginal for a good boil, depending on circumstances. Keep in mind that heating water to boiling requires a certain heat input per mL for every degree (1 calorie is the heat required to heat one gram of water 1 degree Celcius and there are 4.2J per calorie), but to boil the water, the heat input must be much higher per mL evaporated as steam (latent heat of evaporation) because it requires 2260 J/gm. A joule is a watt-second.

So to get to boiling from 211.9F/99.9C requires not only the heat needed to keep the pot hot in air, and to supply heat for surface evaporation, but also add the heat needed to convert water to steam internally in the liquid.

I wonder if I can bring water to a boil using setting 8, say, of my cooktop where its power might equal your rated power.

Experiment: Pan and water per message earlier, but no eggs. At setting 8 (unknown power level, but setting 9 is 1450W) I can get to a boil in 4 minutes compared to 2 minutes with power boost (2000W). I can keep boiling at setting 7 on top of a hot pad (adds about 1/4 inch to the Ceran thickness). Getting to boiling at setting 7 on a hot pad is slow. Two hotpads raises the inductive base too high for the cooktop to allow operation of the hob.

So, the question that belatedly leaps to mind is: "What was the current when the hob was set to one step below Power Boost?

Hi Kaseki,

Thank you for your input. At this point.....i'll just work through the manufacturer and the installers. I paid a lot of money for this product. They can come out and fix it rather than me and you trying to talk electric.

I have the correct pans, and the unit is on max power. Can't get 2 cups of water in a pot to get above 209 degrees.

My point being.....NO ONE SHOULD BUY INVISACOOK!

I don’t think they have been in the market long enough for that reason I am buying the Gaggenau induction, yes I will see it, but I am free to install any counter I like, and it boils water fast and has full flexibility to use any size pan when you use the flex mode cooking where the entire surface becomes a cooking area. I debated and compared a lot but I made up my mind after reading quite a few problems with Invisacook, I am buying the Gaggenau 36 inch induction cooktop.

I was only going to go induction because of Invisacook. If that (and the 2 competitors with products similar to Invisacook) are off the table, then I will probably go with the Pitt gas cooktop. I've been to the Thermador and Wolf demonstrations at the Merchandise Mart and talked with the salesman at the Gaggenau store about induction, but I'm not sold on the concept. I bought a cheap standalone induction unit to to test it (people say you get what you pay for), and I just mostly burnt everything I touched with it.

I did the same thing, bought a cheap induction plate to see if I would like it. Hated it for a million reasons. But…moved to a new house & left without the option of gas, spurred on by rave reviews of gas to induction converts, I purchased a $10k dollar range with induction. I adore it! Completely changed my life in the kitchen. Searing, simmering, 30second boiling…INSTANT reaction every time I adjust the heat and I love cleaning it. So happy to not be scrubbing a gas stove any more! Absolute convert here, former gas lover. My cooking has been elevated substantially. Oh, and I literally can’t praise my pans enough. (Hexclad) The two factors together make cooking a dream.

Loved loved the idea of Invisacook but I wanted HEAT! Zero confidence that I could get that with any of these systems. And, I live fairly remotely, so service would be a huge issue for me.

So cool, but maybe they just need more time.

Tanya, thank you for sharing that information! Like my "you get what you pay for comment", I have heard good things from folks who went and bought a "real" induction unit for their kitchen. Clean up looks great relative to gas.

Fingers crossed that the Invisacook type of technology keeps evolving and will become good because it is a great idea.

We wanted so much to go with Invisacook-I absolutely loved the idea of cooking on my countertop-but saw a demo in Houston with a porcelain countertop and was not impressed by the time it took water to boil. Worse, the salespeople were unenthusiastic. They said they had no training or marketing materials from the company. Finally, we were determined to use marble for our countertops and Invisacook could not guarantee it wouldn’t damage the stone. We’re going with a Wolf induction cooktop instead.

What’s the verdict on Invisacook for those who indicated they were installing?

When I looked at it, the controller was just a jumble of wires in a drawer under the counter. I immediately thought that it was not ready for prime time. I was hoping to hear more good things in the year since.

Not sure exactly what the verdict on Invisacook is, since there are some that have had good experiences and some who have not. Did the ones who did not have a good experience follow all the recommendations for countertop material and unit electrical power size?

I still think there is a place for Invisacook as a warming unit, even if the poor experiences are legitimate (followed all the recommendations). Someone I know is installing 2 islands in his kitchen. I think Invisacook would be a good warming unit the countertops for one (or both) of the islands.

I read there is a new model coming out. Hopefully some of the deficiencies have been addressed.

Would someone with a four or five burner 220V Invisacook system (with 12mm porcelain) be able to comment on how quickly it can bring a cold pot (approx 10 cups) of water to a boil?

Super curious as I'm seriously considering this. I'm a professional chef and am very tempted to ditch my gas (Wolf) range and take the plunge into this beautiful-looking technology... Thanks!

I am still waiting for the manufacturer to send me a third unit (i have a 4 burner). I'm unable to get a pot of water to a rolling boil at all. Ryan, the owner, gave me some BS response saying that it may not function as well as a gas or electric unit because there is a small gap between the invisacook and the pot through the counter. However, I was sold this product with the promise that it would fully function as well, if not better than gas/electric. I'm very frustrated and potentially filing a lawsuit soon. Everything I've experienced from them has been false advertising.

There is always a small gap between "standard" induction cooktops and the pots over them. This gap comprises the thickness of the Ceran (glass) plus any gap to the coils below the Ceran, plus any pads or other stand-offs used above the Ceran. I have demonstrated to my own satisfaction that my Frigidaire Gallery can bring water to boil using a thick hot pad under the pan. (Time-to-boil was extended.) Overall distance between pan base and coil in this case was certainly more than a half inch (1.2 cm). Pan was undersized for the coil diameter and made of thin stainless steel. Power boost on this 6-inch hob is rated at 1500W. I have not yet seen a power boost value for the Invisicook.

Perhaps Invisicook, being late to the table, so to speak, has difficulty getting around the many patents that the major players must have been awarded over the past couple of decades.

Ignoring how the controls might work, I suspect that replacing the Ceran on my cooktop with 1.2 cm porcelain would result in a cooktop that could boil water, perhaps a bit longer to boil than a Ceran topped unit because the Ceran thickness is less than 1.2 cm.

Paul F. where did u hear about the new product? could you share?

@Craig Mielke What size pan are you using? Im realizing this is an important factor with induction.

Could your counter material be the issue?

Holger BachThe new model has wifi... stated on their website. https://invisacook.com/the-invisacook/

I have a 3 burner Invisacook installed under Decton Porcelain with the 1500 watt larger burner. A 1500 watt burner should never be the highest wattage burner in a typical home kitchen. I knew this when designing my kitchen, so even though I choose a 3 burner, it was NEVER intended as my only cooktop. Unfortunately the other induction cooktop I ordered didn't get put in right away and I had to use the invisacook as my main cooktop. Even on Power Boost, it can't bring a large pot of water for pasta to a boil, or even a simmer. I used my tea kettle to bring water to a boil and then poured it into my pot on the Invisacook. It took 2 3/4 kettles to fill my potThe Invisacook could keep the water boiling if it started out boiling. The largest burner on the Invisacook is only 1500 watts compared to 3700 watts on my other induction cooktop, which brings a pot of water to a roiling boil in under 10 minutes. I knew that 1500 watt burner could NEVER be powerfull enough, especially if power sharing with other burners. I wish they were more honest about this. I am very thankful that I understood the wattage issue.

Chef Edwards, the 4 and 5 burner invisacook still has a 1500 watt burner limit which did not bring a pot of water to a boil. Amore conventional induction cooktop will. My GE induction cooktop brings water to a boil faster than the gas stoves I or my sister's and son's gas stove does, without the excess heat produced by gas stoves.

@chefedwards Did you ever install invisacook?

@Craig Mielke Was a new one installed and does it work correctly?

For the people unhappy with invisacook, does it work better with the mats?

Thanks!

I try to keep emphasising the the Inviscook shouldn't be your only cooktop. It won't bring a full pot of water to a boil at all. I have boiled up to 4 cups of water on it but much more is questionable.

The issue is wattage. The 2 burner models have 1200 watts, 3+ burner models do have a 1500 watt burner, but that still isn't enough to heat up a large pot of pasta water to boiling. Our 3700 watt induction burner on our other cooktop does .The wattages make a huge difference in performance..

I have a 3 burner invisacook under Decton porcelain and a GE induction installed. The GE was damaged by the installers so I had only the Invisacook for a number of months

The 1500 watt burner on the Invisacook could not bring a pasta pot of water to a boil, ,so I heated water to a boil in my electric teakettle and poured it into my pot. It took 2.5 kettles of water. The 1500 watt burner on the Invisacook could keep the water boiling though to cook the pasta..

I was thrilled when my GE was installed. The 3700 watt burner on that will bring a pasta pot of water to a boil in under 10 minutes. I do not boil more than 4 cups of water nor do I sear anything on the Invisacook. I also love my Le Creuset pans and my cast iron pans and you cannot use them on the invisacook. I do use my Invisacook often, because I love the location in my Island where I can actually be facing other people in my kitchen. When using my GE, my back is turned to everyone.

FYI for those out there evaluating. I haunted this thread (and one or two others) hoping to hear great things about Invisacook (and competitors) by the time that I remodeled my kitchen. Well the time to remodel finally arrived, and Invisacook did not appear to be great as only option in the kitchen (but seems great as an island "warm-up" area for parties) and competitors were not yet available across the United States.

The high-end cabinet showrooms (which is where I first learned by Invisacook) are still pushing the technology, but none of them have a unit to demonstrate and none of them appear to read the reviews on Houzz. So, be skeptical. Don't be taken in.

Invisacook (and its competitors) is a technology that I would love to have. I hope that it continues to improve. But I took a pass for now.

Me too. I've been dragging my feet on identifying my remodel appliances hoping that one of these technologies would be ready for prime time. I have an outdoor bar area that I've decide to install invisicook as a warmer. If I can cook a couple eggs out there sometime ok, but not counting on it.

Please notice on almost all the Invisicook videos that when water is boiling it is less than half of inch.

https://www.facebook.com/reel/552185573483383

https://www.facebook.com/reel/562853369146337

https://www.facebook.com/reel/825118325986627

https://www.facebook.com/reel/581498630672694

I agree with the above two posters. I really wanted to buy this technology but i was having trouble finding any reviews by real life home owners. When i searched a couple mos ago, I could find no google reviews There is very little info on their facebook page. When I contacted a rep, i received a short video clip of a small skillet type pan with a little water in it boiling. I wanted to see at least a video of how long it took to boil and also a video of a pot in a more real life cooking scenario with more water in it Dont get me wrong -I applaud this technology I love how innovative it is and I really wanted to buy it. But i could find no real life examples of people using it. or reviews. My remodel company had no previous experience and I would have been their first customer to buy it. If Invisicook is reading this, please post examples online of homeowners putting a large pot of water to boil. Encourage reviews. I ended up buying a miele cooktop which will stand out against my white thin porcelain counters but I didnt feel I had a choice

Wow, Paul F., I feel like such a rube. I never really noticed how much liquid was in the pot that was boiling before.

I have a 4-burner Invisacook under porcelain countertops and absolutely love it. Our kitchen has an odd layout and this option provided us with the extra counter space we needed and is extremely easy to clean. We had a propane cooktop prior to the remodel and it was hard to control the temperature and simmer items. The Invisacook is easy to use and allows me to cook a low temperatures without burning. It also brings water to boil very quickly. I highly recommend it.

Our 3 burner invisacook was just replaced under warranty and the new one performs so much better. We did not have to remove or redo counters to replace it. Just loosened the clip and slid the new one in and retightened the clips. i use my invisacook more than my standard induction. There still are the same limitations that I do follow: Use the matsn that come with and I don't use cast iron even if they are enameled. It still takes awhile to bring a full pot of water to a boil but with the higher wattage burners, it now can. I'm usually prepping other ingredients while bringing my pasta water to a boil when using the invisacook. If I need the pasta water to boil faster, I'll use my other induction cooktop. i am so much happier with the new version of the Invisacook.

I watched Invisacook's tutorial video and was floored by the warning that cast iron will get TOO hot… goes against my expectation and all the complaints which are that it's not getting hot enough.