Professional-grade 13" induction cooktop with 3500W power, 240V operation. Portable or countertop install. Precise temperature control 150°F-450°F. UL197 certified for commercial use.
The True Induction TI-1SS brings commercial-grade induction cooking power to your RV, boat, or small kitchen with a compact 13-inch ceramic glass surface that delivers an impressive 3500 watts of heating power. Unlike traditional electric or propane cooktops, induction technology uses magnetic fields to directly heat your cookware, making it incredibly efficient - this unit can boil 2 cups of water in just 60 seconds. The rapid heating combined with precise temperature control from 150°F to 450°F gives you restaurant-quality cooking performance whether you're simmering delicate sauces or searing steaks at high heat.
The sleek ceramic glass surface features True Induction's EZ touch sensor controls hidden beneath the glass for a modern, seamless appearance that's remarkably easy to clean - simply wipe away spills with a damp cloth since the cooktop surface itself doesn't get hot. This unit offers exceptional installation flexibility: use it as a portable cooktop on your countertop, or install it flush-mounted for a built-in look. The stainless steel housing resists corrosion in marine environments, while adjustable leveling legs and bolt-down capability ensure stable operation even while traveling. UL197 certification means this cooktop meets stringent commercial safety standards, making it suitable for both residential RV use and food service applications.
Commercial-grade heating - boils 2 cups water in 60 seconds, faster than gas or electric
Exact temp settings 150°F-450°F, plus 16 power levels from 400W-3500W
Smooth ceramic glass surface stays cool - food doesn't cook on, just wipe clean
Auto shut-off, child lock, pan detection, overheat protection - UL197 certified
Electrical Requirements: • 240V AC, 60 Hz power supply • 15-20 amp dedicated circuit required • Hardwired installation (no plug included) • Professional installation recommended Dimensions: • Width: 13" • Depth (Length): 16" • Height: 4" • Weight: 11.3 lbs Installation Options: • Portable: Place on countertop with adjustable leveling legs • Built-In: Install flush in countertop cutout • Secured: Bolt to wall/counter for non-portable use (holes provided) RV Installation Note: For RV installations, use butyl tape instead of the supplied foam tape for mounting. Butyl tape provides adequate adhesion while allowing removal if service is needed. Foam tape may be too permanent for RV applications where vibration and temperature changes occur. Clearance Requirements: • Adequate ventilation around unit • Keep combustible materials away from cooking surface • Follow all local electrical codes
In The Box: • TI-1SS Induction Cooktop Unit • Adjustable Leveling Legs • Mounting Hardware (Foam Tape) • Instruction Manual • Warranty Documentation Additional Items Needed: • 240V electrical connection (hardwired) • 15-20 amp dedicated circuit • Magnetic cookware (cast iron or stainless steel) Optional Accessories: • Part TIGOURMET: 10-piece stainless steel cookware set (sold separately) • Butyl Tape: Recommended for RV installations instead of foam tape
Induction Requires Magnetic Cookware: Compatible Materials: • Cast iron skillets and pans • Stainless steel (magnetic grades) • Enameled cast iron • Induction-ready cookware marked as compatible NOT Compatible: • Aluminum (unless induction-ready base) • Copper (unless induction-ready base) • Glass or ceramic • Non-magnetic stainless steel Simple Magnet Test: If a refrigerator magnet sticks firmly to the bottom of your pan, it will work with induction. If the magnet doesn't stick or slides off easily, the pan won't work.
240V Power - Professional Installation Required: This unit requires 240V electrical connection and must be hardwired by a qualified electrician. Improper installation can cause electric shock, fire, or death. Critical Safety Notes: • Never place empty cookware on active cooktop • Never touch cooking surface during or immediately after use • Keep flammable materials away from cooking area • Do not use outdoors - indoor use only • Unplug or disconnect power when not in use • Do not immerse unit in water • Close supervision necessary when using near children • Only use magnetic cookware - test with magnet first Shipping Note: This unit ships via UPS Ground only. Priority/expedited shipping not available.
Induction cooking offers the fastest heating, most precise control, and safest operation, though it requires magnetic cookware. For RVs and boats, induction's efficiency and cool-to-touch surface make it ideal for compact spaces.
Special Considerations for RV Use: Mounting Tape Selection: The unit ships with foam mounting tape, but for RV installations, use butyl tape instead. Butyl tape provides strong adhesion while remaining removable if service is needed. RVs experience vibration, temperature swings, and movement that can affect foam tape performance. Butyl tape flexes with these conditions while maintaining seal. Electrical Considerations: • Verify your RV has 240V service available (many do via shore power or generator) • This unit draws significant power - ensure generator capacity if boondocking • Consider inverter capacity if running on batteries/solar • 3500W draw requires robust electrical system Ventilation: While induction doesn't produce combustion gases like propane, cooking still generates steam and odors. Ensure adequate ventilation or use range hood when cooking. Securing the Unit: Use the bolt-down holes to secure the cooktop during travel, preventing shifting or damage from road vibration.
Download the True Induction TI-1SS Commercial Single Induction Cooktop ManualManufacturer: True Induction / Sequoia Brands, Inc. Address: 13100 St. Rd. 54, Odessa, FL 33556 Warranty Coverage: 2-Year Limited Warranty Covers defects in materials and workmanship under normal use Register your product for full warranty protection
A: The simplest test is to hold a refrigerator magnet to the bottom of your pan. If the magnet sticks firmly, the pan will work with induction. If it doesn't stick or slides off easily, the pan won't work. Induction cooktops work by creating a magnetic field that induces electrical current in the cookware itself, generating heat. This only works with ferromagnetic materials like cast iron and certain grades of stainless steel. Most quality stainless steel cookware is magnetic, but some cheaper grades are not. Aluminum, copper, and glass cookware will not work unless they have a magnetic induction-compatible base built in (usually labeled as "induction ready"). If you need new cookware, True Induction offers a 10-piece stainless steel cookware set (part TIGOURMET) designed specifically for induction use. The pan must also have a flat bottom - warped pans won't make good contact with the cooking surface and won't heat properly.
A: This cooktop requires 240V power and draws up to 3500 watts, so it depends on your RV's electrical setup. Most RVs have 240V service available when plugged into shore power (50-amp service typically provides 240V), so you can use this cooktop at campgrounds with full hookups. If you're running on a generator, check that your generator can handle the 3500W load - you'll need at least a 4000W generator with some capacity to spare for other appliances. Battery/inverter use is more challenging - you'd need a very large inverter (4000W+ continuous rating) and substantial battery bank. A 3500W load would drain a typical RV battery bank in under an hour. For boondocking, this cooktop is best used with generator power or substantial solar/battery setup. The unit's high efficiency means it heats quickly and you're not wasting energy, but the instantaneous power draw is still significant. Consider your specific electrical system capacity before purchasing.
A: Yes, significantly faster. This 3500W induction cooktop can boil 2 cups of water in approximately 60 seconds, whereas a typical gas burner takes 2-3 minutes for the same task. The reason is efficiency - induction is about 90% efficient (90% of energy goes into heating food) versus only 40% for gas. With gas, much of the heat escapes around the sides of the pan and heats up your kitchen instead of your food. Induction creates heat directly in the cookware through magnetic induction, so virtually all the energy goes into cooking. This means not only faster heating but also better temperature control and less wasted energy. The cooktop surface itself stays relatively cool because only the pan gets hot. In practical cooking terms, you'll notice pasta water boiling much faster, pan-searing happening at proper high temperatures, and overall cooking time reduced. The precise temperature control also means you can hold exact temperatures for delicate tasks like tempering chocolate or making candy - something very difficult with gas.
A: The physical installation is straightforward, but the electrical connection requires professional work. For countertop installation, you'll need to cut an appropriate opening in your countertop to fit the unit's dimensions (13" x 16"). The unit can sit on top of the counter with its leveling legs, or you can recess it for a flush-mounted look. Use butyl tape (not the supplied foam tape) around the perimeter to seal and secure it - butyl tape is removable if you need to service the unit later, whereas foam tape becomes permanent. The challenging part is the electrical connection. This unit requires 240V hardwired power and draws up to 3500W (about 13-14 amps at 240V), so you need a dedicated circuit run from your RV's electrical panel. This absolutely requires a qualified RV electrician or certified installer - improper 240V wiring can cause fire, electrocution, or damage to your RV's electrical system. Do not attempt to DIY the electrical work unless you're a licensed electrician. Budget $200-500 for professional installation depending on complexity and your RV's existing wiring.
A: Induction offers several compelling advantages over propane for RV use. First, safety - there's no open flame, no risk of gas leaks, and the cooking surface stays cool to touch (only the pan gets hot). In the confined space of an RV, this is huge. Second, the cooktop doesn't add heat to your RV interior like propane does - in summer, running propane burners can make your RV uncomfortably hot, forcing your AC to work harder. Induction's cool surface means less heat transfer to your living space. Third, cleaning is dramatically easier - the smooth glass surface wipes clean in seconds with no grates, burners, or drip pans to scrub. Fourth, you're not consuming propane, which is especially valuable if you're in an area where propane is expensive or hard to get. Fifth, precise temperature control - you can set exact temperatures rather than eyeballing flame height. The main tradeoffs are: you need 240V power (limiting use when boondocking), you need magnetic cookware, and the upfront cost is higher. But if you primarily camp with hookups or have generator/solar capacity, induction is superior in almost every way.
A: Yes and no - let me explain exactly what happens. The ceramic glass surface itself doesn't generate heat - the magnetic field passes through it harmlessly and only heats the cookware. So the glass directly under your pan will get warm from contact with the hot pan bottom (radiant heat transfer), but areas outside the pan's footprint stay essentially cool. If you place your hand on the glass surface 2 inches away from an active pan, you'll barely feel any warmth. Within seconds of removing the pan, the warm spot cools down significantly. This is completely different from electric coil or glass-top electric cooktops, which have red-hot heating elements that stay dangerously hot for 10+ minutes after shutting off. However, the glass directly under where a pan was sitting will still be quite warm immediately after cooking - don't touch it right away. The unit has indicators showing when surface is hot. The key safety benefit is that spilled food doesn't cook onto the surface since it's not hot enough to burn, making cleanup trivial. And there's no risk of accidentally turning on a burner and melting or igniting something left on the cooktop.