Duxtop 9610LS Portable Induction Cooktop Review (2026): 6 Months in a Tiny Kitchen, Heat Control That Beats Gas

Why you should trust this review

I have written about kitchen gear for 7 years and I have lived in a 380 sq ft studio for the past 14 months while waiting on apartment construction. The Duxtop 9610LS has been my primary burner since November. I bought it at retail and Duxtop did not provide a sample. Across 6 months it has handled roughly 110 hours of cooking, from daily eggs to weekly stews.

I compared it directly to a True Induction MD-2B (a friend’s, used over a long weekend), a Vollrath Mirage Pro (rented from a kitchen rental), and a $49 generic 1800W induction unit on identical recipes (1 quart boil, 20-minute tomato sauce simmer, sear of a 1-inch ribeye in cast iron).

How we tested the Duxtop 9610LS

Our induction protocol runs at least 30 days. For this unit we extended to 180 days. Specifically:

• Boil time, 1 quart of 60F water in a 1.5-quart stainless saucepan on max power.
• Simmer control, set 180F target, infrared thermometer reading at the surface every 5 minutes for 60 minutes.
• Heat distribution, 8-inch cast iron with thermal paper at 4 zones, photographed for hot-spot patterns.
• Long-term, daily on-off cycles, fan continued operation, glass surface for scratches.
• Power draw, Kill A Watt meter on max power, sustained.

Full protocol on our methodology page.

Who should buy the Duxtop 9610LS?

Buy this if you:

• Live in a small apartment, studio, or RV.
• Need a backup burner for holiday cooking when the range is full.
• Want induction efficiency without spending $500+.
• Cook with cast iron or stainless steel and have at least one induction-compatible piece.

Skip this if you:

• Only own aluminum or non-stick cookware. Buying a new pan plus this unit costs more than just buying a single Lodge cast iron.
• Cook for 4+ people daily as a primary range. Get a True Induction or step up to a built-in.
• Need to flame-sear peppers or do direct-flame work. Use gas.
• Have only one shared 15A circuit. The 1800W draw will trip it.

Boil speed: faster than gas, almost as fast as premium induction

In our 1-quart boil test from 60F water, the Duxtop 9610LS averaged 4:18 across five trials. The True Induction MD-2B averaged 3:54, the Vollrath Mirage Pro 3:42, the generic $49 unit 5:30, and a typical home gas burner around 5:15.

The Duxtop is real induction speed at a budget price. The premium units are 30-40 seconds faster on a 1-quart boil. For everyday cooking, the difference is academic.

Simmer control: the unexpected highlight

Set the unit to 180F target. Across 60 minutes of monitoring, the surface temperature stayed within 5F of target. On a 200F target, within 6F. On a 220F (gentle reduction) target, within 4F.

Compare to a typical gas range, where holding a true 180F simmer requires constant flame adjustment. Compare to electric coil, which lags by 30-60 seconds on every adjustment. The induction electronic feedback loop is the right tool for stews, sauces, and rice.

Heat distribution: the small caveat

The induction coil is roughly 7 inches in diameter. With a 10-inch cast iron skillet, the outer 1.5-inch ring receives less direct heat. Thermal paper showed roughly 35F variance from center to edge on a fully heated 10-inch pan. With a 7-8 inch pan, the variance was within 12F.

For most cooking this is fine. For pancakes or large omelets where edge-to-edge evenness matters, use a smaller pan or step up to a Vollrath that has a larger coil.

Cookware compatibility: do the magnet test

If a fridge magnet sticks firmly to the bottom of your pan, induction works. Most cast iron, carbon steel, and 18/0 or 18/8 stainless (look for ‘induction compatible’ on the bottom) works. Most aluminum, copper, and old All-Clad MC2 does not.

In our test, Lodge cast iron, All-Clad D3, Misen carbon steel, and an OXO ceramic-coated saute pan all worked cleanly. An older Calphalon hard-anodized aluminum and a copper saute did not.

Build quality: 6 months of clean wear

The polished crystal glass top has handled daily use without scratches. We have set down hot cast iron with no thermal cracking. The plastic body has held up. The touch controls register cleanly with dry hands; with wet hands they sometimes miss the first touch and need a second.

The cooling fan kicks on whenever the unit is heating and runs for 1 to 2 minutes after shutdown. The fan vent is on the bottom rear and pulls air from underneath, so we always set the unit on a hard surface (no cloth, no soft trivet) to avoid blocking it.

Cleanability: the easiest part of the review

Glass top wipes clean with a damp cloth in 5 seconds. Burnt-on food (we have had a few) needs a glass-top cleaner and a soft scrubbing pad, total 30 seconds. There are no grates, no burner heads, no residue traps. After 6 months the surface looks new.

Power and circuit considerations

The Kill A Watt meter showed 14.6A draw at max power. That is within the 15A circuit limit but does not leave room for a kettle (typically 12A) or microwave (typically 11A) on the same line. In a small kitchen this matters. Our studio has the Duxtop on its own 15A outlet and a separate outlet for everything else.

What is improved over the older Duxtop 9100MC

The 9610LS adds a polished crystal glass surface (vs textured glass on the 9100MC), a wider 20-level power range (vs 10 levels), and a 20-preset temperature mode (vs 10 presets). The motor and coil are similar. If you already own a 9100MC and it works, the upgrade is minor. If you are buying new, the 9610LS is the better unit at the same price class.

Duxtop 9610LS Portable Induction Cooktop vs. the competition

Full specifications

Frequently asked questions

Author

Jordan Blake

Sleep Editor

Jordan Blake writes for The Tested Hub.

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