Bonsenkitchen Portable Touch Induction Cooktop

Had already been looking for an induction burner to use as a test before deciding to commit to a new induction range (since getting gas to my new house would be too expensive). This came up as a flash deal, making it the lowest cost induction burner I'd seen. Wavered between giving it two, or three stars...went with three because of low cost and because it's fine in most ways, except for one unfortunate design flaw. First, the good. Overall good build quality, works well, features and controls are intuitive and easy to use. Very responsive--heat adjusts at least as fast as a gas burner (using both 8" Faberware stainless steel omelette pan and 7" Lodge cast iron skillet...my 12" cast iron is too large diameter to use per the instructions). At sea-level, one liter water in stainless steel goose-neck kettle (use to make pour-over coffee) boiled in 5 minutes 50 seconds (for comparison, one liter in my electric kettle reaches rolling boil about one minute faster...that's ok because it's only 1800 watts and full induction ranges have at least one burner of 3700-4200 watts). It worked very well to prepare seared Ahi in cast iron skillet (50 seconds per side for rare). Serves purpose to give me some confidence that induction range would be much better for me than straight electric flat-surface or coils. Only thing I didn't like is that it gets upset if you tilt or remove pan to toss ingredients—it beeps a very disapproving tone and turns off within about 10-15 seconds. Now the bad. At this low cost, would have been 4 or 5 stars if not for one unfortunate design decision. It has eight temperature pre-sets (normal for this price-point): 140 / 180 / 260 / 300 / 340 / 380 / 420 / 460 degrees Fahrenheit (don't have any idea whether it reaches those actual temperatures but those are the printed markings). Notice, they're all 40 degree intervals except for one 80 degree interval. Unfortunately, it leaves that one 80 degree gap between 180 and 260 degrees--the primary medium temps at which much of your typical stovetop cooking might take place. 260 setting is a little hotter than you want to saute mushrooms and green onions for an omelette (though doable with close attention). Unfortunately, that's much too hot to cook your omelette, while 180 is a little too low. After a couple tries, found the only way to make a decent omelette was to continually switch between the 180 and 260 settings (especially since it doesn't like you pick up and shake the pan). If they need to stop at eight presets, would have far preferred a 220 setting replacing the 420 (leaving 460 as the highest--seared Ahi worked fine at 340). If you're OK with that, could be a good buy (just not for your brunch omelette station!). Otherwise, pay a little more for one for one with increased fine adjustment settings.