Corby Bee: Would you mind clarifying the "circuits" description? Normally, one 240-Vac circuit comprises two hot leads, a neutral, and a ground. Each hot lead is 120 Vac to neutral; hot-to-hot is 240 Vac. Are there two of these, or one of these?

@kaseki I don't know enough about electrical work. Each induction unit is on its own circuit, that's the extent of my understanding. I pasted the details in from a communication with the contractor.

Yes, I need to contact my electrician. I have one 240v for an induction cooktop. I would assume he could do a 40 amp breaker and I could run two of these modules.

At worst, assuming 20A per module, one could install a minimal breaker box in the cooktop cabinet feeding the 40A circuit to two 20A breakers and thence the two modules.

@Corby Bee Thanks so much for the boiling timing! So rare anyone will test like that for the group. I just placed a pot with 108oz of water on a 15,000BTU gas burner on high and it didn't reach a point of boiling where I'd put the pasta in it for 13 minutes.

I'm down to my last week of being able to shift the design to an under counter system like this. The big question is how much did you pay, all in... to the point of picking the item up at LAX... so, not including fabrication? I'm about 5 miles from LAX so I couldn't ask a better person.

@Paul F. Have you checked out the new SKS Flex induction cooktop. Only read about it, but if not doing undercounter something to throw into mix.

@tapattee I haven't and I know I should go with regular induction but you have to admit that Corby Bee's kitchen looks fantastic.

We're considering Invisacook for our new home build here in Santa Rosa California. It would be installed in solid black Dekton.

Have others found it difficult to position pans on a solid color surface lacking all pattern. What are the implications of not exactly positioning a pan?

What are the implications of not exactly positioning a pan?

The field lines over an induction cooktop coil, imagining that there is no pan sensor, would fill a space that looks like the top half of a horizontal donut, or bagel. When a pan is centered on this field the field lines are "pulled" into the inductive base material and cause heating. The field volume would then look like a squished donut. The center of the donut -- the donut hole -- does not directly transfer heat because there are no field lines there.

As the pan is moved off center, the donut hole of course moves to an offset position relative to the pan center, and, depending on pan size vs. coil size (outside of donut), some field lines have to extend further through the air. At some point, roughly where the pan base edge is next to the donut hole, field lines will be fully in the air from inside to outside the coil winding, and no heat will be transferred in that area. Somewhere in such a progressive pan displacement, the induction circuit's sensing of adequate inductive material will shut the power transfer down until the pan is returned to a sufficiently adequate field-coupled position.

Bottom line: Smaller-than-coil pans can be moved a fair amount before heat transfer is significantly degraded, so long as the pan sensor is happy. Also, larger-than-coil pans can be moved a fair amount before heat transfer is significantly degraded. In all cases, the effect on cooking will depend on how well the pan base layers conduct heat across the pan base.

Note that the under glass sensor located in the "donut hole" is likely to be an overtemperature sensor; the induction sufficiency sensor is best performed by the electronics observing the voltage waveform vs. current waveform in the coil. This can be performed by intermittent pulsing or more subtle means.

I was looking to put 4 singles in an island for group Chinese hot pot nights or to keep food warm during dinner, but 1400W just seems inadequate under 12-20mm of Dekton. BUT I just broadened my search, and the 4-burner "galley" version, which has 5200W total (220V 23.6A), 2000W x 2 and 1600W x 2 (in boost, I'm guessing). Power seems adequate, but the spacing makes it so I can only fit 8" pans if I use all 4 burners.

I do not recommend TPB TECH. There are many reviews on internet and it is pitty I did not read them before buying. We ordered their worktop and special original cookware, but after using a month, the worktop itself broke, just noticed a crack. We contacted company, and they did not provide any warranty, while they primised it before buying. And it happend to all clients. First they sell, later, they run away and tells that ,maybe you used inappropriate. TPB TECH product is very poor quality. Be careful

This whole idea seemed very gimmicky to me from the start….

@Stephen D I disagree. Gas cooktops are ugly and nasty to clean, yes. BUT Induction cooktops are perfect, easy to clean and nice to look at. I could not be happier with our Gaggenau 400 Series 36" cooktop, it is PHENOMENAL. Everyone said watchout there is a learning curve but not really, very intuitive to use, my teenagers LOVE cooking now. And it is a breeze to clean. I am thrilled with my choices of Gaggenau and Taj Mahal countertops, looks amazing and easy to mantain.

@Stephen D and @Corby Bee thank you for the information shared last year regarding the hidden inductions. Are you able to provide feedback on TPB Tech and Cooking Surface Prime please. so you use other hobs aswell as these? Customer services follow up needed? Would you recommend? Any drawbacks or considerations? I’m looking to use one of these companies and hence the questions. Many thanks, Tracy

@Tracy Lou Invisacook is what we have and we LOVE it. The customer service is fantastic. Good luck.

Hi Tracy, We still have the cooking surface prime. Its been used nearly every day for the last 18 months. I still love it and would buy an invisible hob again if I had a choice. Negatives of my unit are that I don’t particularly like the way the controller looks and functions and fan noise is louder than most other induction hobs I have used. There are some work arounds for the above. The power of ours is great but the caveat is you need the correct pans to access the power. There is a lot more choice since we purchased ours. If i was buying now I would strongly consider the ‘Novy undercover’ given they are the first mainstream brand to launch one. I am aware gaggenau also make one but that is prohibitively expensive for most people. I did a video review of mine a few months back which may help some people.

https://m.youtube.com/watch?v=gEglb4bmiHs&t=6s

My My opinion after 12 months use. - YouTube

@Stepehn D thank you this is really helpful and I’ll watch your YouTube video.

I have really bad experience with this product, which I dont recommend to buy because:
-its not working as advertised. It breaks quickly with a big crack. You can just through more than 10000 dollars in to rubbish bin
-no customer service, no guarantee
-avoid responsibility
They act arrogant and just ignore. All nice talk only till you buy

All I can say is, I am so so happy I didn’t follow for this gimmick. I went with a Gaggenau 36” induction cooktop and it os a DREAM! A dream to cook, a dream to clean. I have Taj Mahal quartzite around it and it is the best decision in the kitchen. I have teenagers who love to cook and not clean so much haha, but it is a breeze to clean and 2 years later of DAILY heavy usage it looks and feels new. My whole kitchen is Gaggenau and I would highly recommend it to anyone if you can afford it. I have 5-years later warranty and 2 years in everything still looks and feels NEW. Do yourself a favor forget this gimmick and go Gaggenau all the way.

@rosee_bv You must be in Europe since this isn't available in the US. To import it here would void the warranty... using it with your Taj Mahal voids the warranty as well. That's awfully daring of you for something so expensive. "Gaggenau has partnered exclusively with Cosentino (Dekton) to make this technology possible."

@finndian Paul, my Gaggenau is VISIBLE, NOT hidden. I am European but moved to the US years ago. Gaggenau induction cooktops are available in the US. I see where the cooking area is obviously but that's not something concerning to me. I rather have a bulletproof, fast and reliable cooktop that a hidden one that gives nothing but problems. And yes I love my Taj Mahal around it (not on top).

@rosee_bv I see. Good... I got worried for you! I love Taj Mahal stone. Aldona's picture of a cracked counter appears to be AI generated so I don't know the agenda there. That is not to say that even Dekton counters can't crack with hidden induction.

@Paul F. - What basis do you have for claiming this appears to be AI?

@foodonastump I spent the last year using AI to render three different kitchen designs, probably hundreds of iterations while experimenting with different woods, countertops, hardware, and layouts. After seeing so many renders, a few details in this image stood out to me.

AI (especially chatGPT) renderings frequently include the same styling cues: cutting boards casually stacked against the backsplash, small gray pots with generic greenery, dark soap or oil bottles, and olive trees in oversized planters. None of those things prove an image is AI-generated, but together they caught my attention.

There are also a few architectural details in her photo that make me curious. The oven appears small possibly less than 24 inches wide and if it's a Miele, the handle, proportions and placement seem a little unusual. The rear countertop also looks shallower than I'd expect, although that could simply be the camera perspective. Finally, I'd expect the crack in the counter to continue to the edges, but that isn't visible here.

I could absolutely be mistaken. If Aldona posts additional photos from different angles or construction photos, I'd be happy to say I was wrong. My point isn't to accuse anyone, it's simply that AI images have become incredibly convincing, and I think it's healthy for all of us to look critically at what we see online rather than accepting every image at face value.

Take another look at her photo. Does the island look perfectly parallel to the back counter, or does it seem rotated slightly clockwise?

AI loves cutting boards, dark pump bottles and gray planters:

Aldona

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Here it is. Poor quality, and their service is terrible. They do not provide any guarantee, even if they tell, that there is, but in reality it isnt. It just such a big waste of money. This crack happend just using normally, very quickly. Really dont trust their advertisments, it seems big scam. I think some of most comments are not real

@foodonastump The TPBtech logo, the burner-position marker, and the surrounding veining don't appear to line up the way you'd expect if these were two photos of the same countertop. If they are, I'd expect those reference points to actually match.

That's all I was saying: don't believe everything you see on the internet.

I have same experience with this company. Highly do not recommend them, because their product is very bad quality, we used couple months and it broke suddenly, although we used original cookware bought directly from TPB tech. When I contacted them, they were extremely arrogant and no guarantee provided, they told me, that I used different pots, but I didint, I bought many many pots from them. There are many negative reviews with photos how these worktops cracks after some use. Dont waste money, really such a bad experience, we paid such big amount of money and now this worktop now is in rubbish bin, really, it was not possible to fix, as they did not provide any help, nothing, just asked me to buy another one and pay them again:D i agree they are scam company. I can post videos, i have sent many of them

I have had nothing but a good experience with Mateu Serra and Xavi Ortega, the guys at TPB Tech in Barcelona. Nice group of people and helpful. We even visited them, saw their facility, got some samples before deciding to put their product into our new home. They even replaced the defective cookware when it got too hot and bubbled. You must use the rings if it is not the pots with special feet as the countertop will get too hot and crack if accidentally used without them. I am extremely vigiIant with this as they stressed this point to me from the very beginning. Overall, I am extremely happy with mine which I have had for a couple of years and use every single day. Love how they function and it's a beautiful countertop. Tried to upload a pic but for some reason it won't let me. Anyhow, sorry to hear you had issues.

I have been actively involved in the technology of hidden hobs for 7 years, I know in detail the advantages and disadvantages of all available technologies. It is necessary to comment on the above comments and information.

Regarding TPB Tech - this is currently the most sophisticated solution of all, but clear rules must be observed. You must not cook without pads or original dishes. You must also pay attention to the adjustment of furniture bodies, which must not be uneven, especially they must not be lower at the edges than in the middle. These are 2 reasons why your hobs cracked. Regarding poor communication - yes, what the owner of the company Joan Llaveras manages is problematic, he does not recognize any of their problems, including complaints. In contrast, as written above, Miguel Ortega and especially Mateu Serra are great and helpful, unfortunately they have a weak position in the company.

Regarding Invisacook - we no longer offer this technology to clients due to the weak and especially shared power input. A universal solution with the possibility of installation under various brands of ceramics and sintered stone will not compensate for the user's discomfort.

K Cooking Surface Prime - has its flaws, such as higher noise and unsightly controls, which can be hidden in a new stylish horizontal push control holder. But it is currently clearly leading the market in terms of the number of implementations, namely in terms of user comfort. The implementations with 20 mm large-format FullVein3D plates are beautiful.

K NOVY - has its implementation shortcomings. By cooking without pads, the advantage of a cold plate during invisible cooking is erased. However, they have great and designer controls. However, they can be installed in a work surface with a width greater than 80 cm, i.e. practically only in an island, while the minimum width of the cooking part is 120 cm. The disadvantage is the mandatory installation with Dekton material, which is somewhat out of fashion in terms of design.

Regarding Gaggenau - thanks to this company's involvement in the hidden cooking family, this technology has become a standard and has increased sales of all brands by tens of percent. Gaggenau's own solution is not comfortable and is also the most expensive on the market. They have a problematic and complex distribution network that does not allow them to attract kitchen studios and designers across the board, and there is a lack of a sufficient commission environment.

Our clients currently prefer 70% of Cooking Surface Prime and 25% of TPB Tech. 5% of the market is for others.

These are our opinions after years of experience.

Fake good reviews for sure. We noticed that they write good comments for themselves. Look how many 1 star rating they have with same crack problems. Their technology not working with original .cookware. also no service, no warranty, no help if you have some problem. Many people contacted me with same problem after my posts with videos of their worktop. If someone interested you can contact me on facebook Rita Romo, I will send you videos of reality, their "perfect" techology.- under the worktop there is the cheapest induction bought from other big brands worth 200 euros, even not their product, they just put worktop and you pay 10000 Eur !Dont trust their fake good reviews, TPB tech is a scam

Hi Rito, I'm sorry to disappoint you. My review is not fake news or an endorsement of any brand, but my factual findings from 7 years of experience, when I enjoy the position of an expert on hidden hobs and organize presentations and trainings on most available technologies. Yes, you are right that TPB Tech is difficult to deal with, but this stems from the local mentality, they simply do not like any problems and do not want to solve them at all. You cannot change the mentality. Therefore, from your point of view, it may seem that they are unwilling and unable to solve anything. If you want to achieve something with a complaint, you need to proceed very carefully and politically. The Spanish mentality, or rather the Catalan one, is not the US understanding of business. This does not mean at all that TPB Tech is a bad company and a bad product, quite the opposite. I just repeat that you need to strictly follow their rules and recommendations and then nothing will happen. I know of 5 similar complaints, but they were always about violating their recommendations. I think that if you buy an expensive car, you won't be sweeping every road with it... If you need any information about the hidden hob, then get in touch. Unfortunately, I can't help you with the complaint at this stage.

I disagree. We got poor quality worktop from TPB tech from first minute. Here is picture, you can see the gaps in the side , which really looked like very bad quality product. I informed them about that from first minute I opened the box and they ignored. Also we used only their pots, and it got a crack also. I know TPB tech now changed their technology completely, because all the advertisment was a big lie, many many customers got also same problems. But they never refunded money for scam they sold. And there are so many customers who faced same loss. Their behaviour is disgusting, they tried to threaten me, also started to write fake reviews for my friend company ( as they thought its mine company), also suddenly they got mane good fake reviews , from non existing customers

Yes, Rita, I understand your dissatisfaction. I have seen such a peeled edge several times (after consulting with their technician, apparently from production in the hot summer season), but I can assure you that it is a cosmetic defect and does not affect functionality. Instead, I think there would be a discount from TPB. We solve this in production by cutting the edge at 45 degrees and gluing a 3 cm wide edge. Then such an edge disappears and the entire surface of the worktop looks massive and very designer. I do not know how many customers you are talking about, but I do not think it would be very many, because I know the number of TPB implementations in the USA. I think that the fundamental mistake when doing business with the USA is that TPB does not provide its clients with instructions for use in an adequate manner and does not sufficiently emphasize all possible problems that may arise during use. For example, they certainly do not state (even in Europe) that it is necessary to check the height of the furniture so that it does not sit on the edges and does not leave a bulge in the middle, especially in the area of the inductors. This material is flexible and very resistant only when it bends to the center of the board and not at the edges, where it becomes very fragile. I know that in the USA you have different requirements for the user manual than in Europe. It is simply a business and marketing mistake by TPB that damaged it in your market.

I do not think that anyone from them would write any fake reviews about your friend's company anywhere. No one there has time for that and it does not correspond to their mentality at all. I think they simply rejected you and that is the end of it for them. If you somehow pushed for a solution very hard, they may have written to you once more and then nothing. No apology, no solution. Is that so?

It is not possible to fix, as the edge was from beginning and it was not big problem for us. But when we started to use with their original elevated pots, the worktop got a big crack. Listen, with their original elevated pots ! And I soon contacted them, as it was only one month after we intalled, and they ignored, TPB started bullying me, my husband, my friend company with fake reviews, they ignore warranty, they demanded to pay us for worktop again if we want to be fixed ( calculated several thousand euros !)

Many people contacted me about same problem, as the TPB prpduct doesnt work as advertised, it is just a big scam. All by time gets a crack , as I said, under the worktop thry install the cheappest induction system ( bought from another company,it is not thei original product). Everyone can check under the worktop, that induction real price is 200 dollars, and they charge you thousands

@René Bárta:

As a point of interest, assuming a suitable level surface for supporting the slab, what would be the difficulty with using standard 3 cm soapstone as a surface material, counterbored from underneath to 10 mm or whatever remaining thickness is needed where the induction coils would be placed? The soapstone should be able to ignore pan and coil heat. Thanks.

@kaseki: That is an interesting question. However, while the material (soapstone) is suitable for kitchen countertops, it is not well suited for hidden cooking systems. Unlike large format ceramics or sintered stone, soapstone conducts heat well but - more importantly - retains it, which is undesirable for hidden cooking; in that application, rapid heat distribution is required. Incidentally, none of the hidden cooking technologies are truly suitable for use with natural stone, even though they may function well with it initially. The reason is that no natural stone is completely uniform; it contains air pockets and fissures that eventually cause the material to crack. Sometime in 2022, we tested Invisacook technology on natural stone, because their technical documentation at the time stated that granite was suitable and found that 60% of the slabs cracked sooner or later during rigorous testing. We reported this to them, and they subsequently removed that claim from their technical documentation. Large-format ceramics or sintered stone are the most suitable materials for hidden cooking.

Thank you. I imagine enough moving air under the soapstone to solve the thermal capacity problem would make for a less than invisible acoustic problem.

I did invisicook hidden induction underneath my quartzite slab. The slab is full three-quarter inch thick and works perfectly. I’ve been using it every day for about eight months. So far so good.

My situation is a little different though, mostly because I also bought the Miele steam oven. Once I found out that I pretty much never need to boil water again for things like hard boiled eggs, corn on the cob or pasta I don’t do long cooktop cooking anymore. I just put the eggs in the oven rack and hit steam. So yes, I do daily hidden induction cooking in a full thickness stone slab but it’s usually under 30 minute cooking and it works just fine.

If I know I’m going to cook for a longer period. I use two of the silicone/fiberglass mats underneath the pan but again I would not simmer a stew for two hours. I think ideally I should get the footed pans eventually to get the airflow beneath the pan just to get rid of the round mats. By the way, they really don’t show it much in the videos, but you can control the cooktop with your iPhone without having to open a drawer.

I commented on the possibility of granite a long while ago, above somewhere. It is true that most or many granites will be unsuitable DUE TO THE WATER CONTENT IN THE STONE, not due to some other inherent flaw. Though granite stone appears dry, it often is not. The water expands with the induction exposure and then causes cracks. But indeed it conducts heat very very well, and is a perfect material if it can be affirmed it is dried out or can be slowly dried out with low ongoing heat.

Regarding soapstone comments, I have soapstone countertops elsewhere in my kitchen, the complete surround to my kitchen island, but went with a near same tone porcelain for the island location of the induction. It is true that soapstone will not work for induction, keeping the heat for itself.

I have Invisicook, and do indeed cook long simmering soups and stews, sometimes hours of slow simmering for amazing results. I use their Boost setting for quicker boiling, use high end chef pans (the pans do make a difference per my testing),.

Re mats under the pans: Though I have found no difference in cooking time or result between setting the pan directly on the counter versus using one of those round pan induction mats, I do use them under the pans because they make clean-up so much easier. The induction heat can bake in some spillovers, thus requiring scrubbing at clean-up, if I don't use the mats.

And regarding feet, I personally do not want pans with feet because I want more pan contact directly with the induction for faster and more even surface heat distribution. I have tested with a laser thermometer around the pans, comparing edges to center, and have found different results for different pans and their set-up (feet, no feet), the most even result for all points on the surface coming from the highest end flat no-feet pans meant for induction.

Happy to answer any questions.

Yes, I forgot to mention: when the slab was first installed, I ran a couple of weeks of low-heat induction sessions to dry it out, since it had been polished while wet and the adhesives still held moisture.

I also want some cushion between my pans and the surface. The idea of metal dragging across stone (or porcelain) sets my teeth on edge, so I avoid that entirely. And if I ever mistakenly grab a hot pan and drop it even a couple inches onto a superheated surface, I'd rather it land on something soft.

For sure, highly do not recommend TPB tech pots with are lifted and do not functionate. As I mentioned before, even with their original pots, the surface got broken very quickly. Moreover, the teflon started to peel off !!! ( look to picture). This is so harmful to people health. TPB tech pots are non their product, but they sell as their, just srew them with some srews and plastic, very unprofessional. Here are prictures. Really if someone is considering, avoid this brand!

@Paul F. Interesting you have a 3/4" slab over the invisicook and it still works well. We will be installing under a 12mm polished porcelain hopefully around August/September (if our modular home is dropped by then). How did you know that your slab was recently polished; I may want to take the same precaution. I have a Miele combi steam oven question, do you just place eggs in the oven on steam? How long does it take to cook? We have the combi and Speed Oven on order. Also, are you still happy with your GE Ultrafasts? Thanks in advance.

You can have even a thicker slab and it will work fine. The reason to mill it down where the burners will be is not because it doesn't work on thick slabs. It's because thick slabs heat up and take longer to cool down than thinner slabs. Mine were a little sun damaged from being outside for so long, so I got a great deal on them and just polished one and leathered the other. I saw them sitting in water while giant machines polished them. If your porcelain is cut by wet saw, I certainly would do a dry out period before testing things on high power.

There is a setting on the Miele steam for eggs (soft, medium, hard) and yes, right on the rack. Probably takes 8-10 minutes.... 10 minutes for pasta too in that same steam only mode. I have to say the steam oven is life-changing at the risk of sounding overly dramatic. You'll love it if you've never had one before.

I have three of the GE ultrafasts and apparently there's a repair issue going on and a class action lawsuit in the works against GE. It's the amount of lint that passes through the lint filter. I altered my filters to fix the problem, but most people don't do that and apparently it's causing problems with the compressor with built-up lint. It's still a great machine, but if I were to buy an all-in-one today, I would go for the Samsung. The reviews are good. It also comes in a vented model so it washes and dryer in like 90 minutes.... 30% faster then the non-vented. Good option that I could have done in all 3 of my units.

When a flat induction coil is operated in free air, the magnetic field lines form a toroid centered on the plane of the coil. If an inductively susceptible material (e.g., cast iron, or 400 series stainless steel) is introduced above the coil with some offset, a portion of the field lines will be "attracted" into the material. These will induce currents in the susceptible material. The material's resistance to current will then cause heating to occur.

Initially, at a distance of roughly the coil radius, the power transfer from the coil to the material will be slight. As the material is brought closer to the coil, more field lines are intercepted and more heat is generated. At separation distances of a fraction of the coil radius, small changes in distance will appear to have little effect on heating.

In an experiment I reported here in the past, using a RevereWare pan (5-3/4 inch size, 4-1/2 inch flat base) and a nominal 6-inch hob operating around 50 duty cycle, the apparent power loss in terms of boiling water between directly on the Ceran and on a typical 3/8-inch hot pad was slight, but significant loss was observed when supported by two hot pads. The top surface of the Ceran is roughly 3/8 inch above the coil. So this experiment essentially compared 10-mm, 20-mm and 30-mm gaps. The results might have been less obvious if the pan base had a thicker susceptible layer instead of just drawn sheet metal.

Thus, it is not surprising that a 10-mm section of slab will not have a significant affect on pan heating, nor if the pan is on thin pads or legs. However, 30-mm slab thicknesses might affect power transfer to pans depending on hob coil diameter and pan construction. 30 mm would be expected to degrade power transfer for the RevereWare pan I tested with, but maybe not so much for a Demeyere layered-base pan.

I suppose I should try such a test sometime.

@kaseki Your test may be valid for that particular RevereWare pan, but it cannot be generalized without identifying the construction and actual magnetic footprint of its base. Aluminum induction cookware relies on an added ferromagnetic layer, and cheaper pans may use only a smaller or patterned magnetic disk rather than a continuous full-diameter plate. Cooktop manufacturers specifically note that the size of the flat magnetic area affects how much power the pan receives. A fully clad or full-plate pan is therefore a very different induction load from an aluminum pan with a limited ring or disk. To establish that a 10–30 mm gap is broadly acceptable, the test should compare both types of cookware; otherwise it demonstrates only how that one pan behaves.

That is all true and elaborates on what I wrote.

FWIW, a small diameter Demeyere pan with a half-inch of water on a suitable size hob showed slight reduction in threshold boiling with 3/8-inch spacing above the Ceran, but two hot pads raised it enough that the hob went into "no-pan" mode. I'll have to try cast iron when I next have a chance

@kaseki I’m glad there is someone in this thread commenting on this matter from an expert perspective—someone who clearly understands the subject.

Our testing with cookware and Invisacook technology confirms exactly what Kaseki said. By the way, Invisacook barely works with a 30 mm countertop; you can’t even bring a liter of water to a boil in 30 minutes. For Invisacook to function properly, I have to use cookware with a fully ferromagnetic base.

Regarding @cepone—the issue lies with the cookware, not the TPB Tech technology. We’ve had the same experience. We don’t use the TPB "Home Edition" cookware; we use their "Professional" line instead, which is excellent.

We have personally tested all the hidden cooking technologies available on the market, and I lecture and give public presentations on the subject. I work with clients to find optimal solutions, so I believe I have enough experience to answer any specific questions you might have, should you wish to ask.

These are fake good reviews from non existing customers. TPB tech created fake profiles and try to hide the real comments by writing some fake good comments. Here are close up of mine bought worktop, you can see the crack in the center of induction . And it was used just a little time, we bought also their original pots, which photos you saw before, that also soo poor quality. Under the worktop there is no own TPB technology, they put the cheapest induction which you can buy for 200Eur, and they charge you 10000 Eur. Just really such a scam. Invisacook and other branda are real technologies, not this TPB scam. Go to google reviews, many people same problem, just they try to hide with fake good reviews

Where the confusion I think about invisacook comes in is that there’s a 110 and a 220 version. When I first started looking at them in showrooms I thought it was terrible… But I am now certain that I was looking at 110 because of the slow boil. The sales people didn’t know anything about it.