Is it possible induction burners are allergic to me?

I have two induction burners, made by two different manufacturers. I acquired both at the same time, brand new, from Amazon.

Both make it appear that they are capable of achieving fantastic feats of temperature, one starts up at a default temp of 1500 degrees, though I can’t imagine what that would ever be used for.

I have small Japanese deep fry pot with an attached thermometer. Between the burner and the pot, it would seem to be a wonderful setup for frying exactly right, no guesswork, easy peezy.

Except neither burner seems capable of handling getting the oil in the pot beyond 300 or so. Each one conks out somewhere around there with a numbered error for overheating! WTF?

Neither burner has worked particularly easily or happily at even simpler, faster, cooler tasks, but this is where they SHOULD shine. Instead both are frustrating the fuck outta me.

Thoughts? Tips?

Sounds like the pot isn’t made out of the right materials to work well.

It must be ferrous since it is getting hot, but the heat isn’t conducting throughout the pot fast enough to prevent tripping the overheat.

Link to anything that’s like your “Japanese deep fry pot with an attached thermometer” ? I don’t have help to offer but I’m curious and thank you in advance.


Does a magnet stick? The stronger, the better.

Stainless Steel – Durable and easy to clean, stainless steel pots and pans are a great choice for induction cooking, however cooking results can sometimes be uneven. Not all stainless steel is magnetic so you will want to perform the magnet test to be sure.

It does say “universal for induction cooker and gas stove” on the Amazon listing, but yeah, I wonder if one of those heating discs for non-induction-capable cookware might be useful for that pot. Having said that, I know fuckall about induction cooking and will bow out now in hopes someone who does swings by.

Please see how well a magnet sticks to the bottom and report back.