This is my fourth induction cooktop purchase for my little pizzeria. I wonder if the people who design and make these things ever actually use them? I loved the fact that it goes down to 120 degrees, but then it seems to run a little hotter than indicated. Also, the temperature ranges are random--120, 140, 160, 180, 210, 250, 280 then up from there. Why the 30- and 40-degree jumps in that super-sensitive cooking/holding range? This will have to suffice for now, but still looking for the perfect unit (without spending $$$$).