We’ve had these countertop induction cookers for a while. They heat cast iron very efficiently and not too shabby with induction ready pots and pans. We’ve made dinner on 20 cents worth of electricity.

Ignore the paper towels under the pots in these pictures.
DON’T PUT ANYTHING UNDERNEATH THE POT WHILE COOKING.

We bought this HUGE enabled iron Dutch oven, but it’s a little too big for everyday use.
(Crockpot iron skillets are not sold by Crockpot.)

This Lodge Dutch oven is about perfect for our needs.

Warming up some pot roast.

Chicken thighs for lunch cooked to perfection.

I tried making eggs several times in these ceramic coated cast iron skillets. It almost always stuck hard against the enamel and had to be scraped off. If a very careful application of heat is used the eggs will be perfectly done and slide effortlessly onto the plate. It’s tricky not to dry them out, so I cover eggs with a saucer when cooking them. (Of course, you can’t see them to see when they are done either.)

I found a clear 7-inch saucer on Amazon that I can see through.
(I’ve only made eggs one time, I’ll see how it goes this week.)

The newest edition comes with a probe to measure the temperature of the meat. It facilitates setting the actual temperature of the pot (including setting the amount of power being applied.) It uses a timer that limits the cooking time. When the probe is used, it will stop when the final temperature is reached. (Completely automated.) A normal stove adjusts the amount of heat applied without regard to the temperature of the pot. (Think smoking pots and fires.) I found out today that I can save all the settings to cook chicken and there is plenty of storage for all the meats we’ve been cooking.)