Wonderffle Stuffed Waffle Iron, 5" Diameter, 2" Thick, Nonstick, Black

Accommodates copper, glass, or aluminum to use on induction top ranges.

This is great, I will recommend this to all. I love this!

Very disappointed to find out that is not true.Induction was my number one of buying it.

The product is good and it's well-made. It's unfortunate that the induction didn't work, but it's good

I did not like that my first waffle stuck after seasoning per direction. I did like that after seasoning it a second time (on the stovetop) my chaffles came out perfect. I do like that the taste of my stuffed chaffles is amazingly good. The iron takes a while to heat up, but it seems to cook VERY evenly once it's up to temp. It has to be heated on both sides, and I take my time about it. On my induction cooktop I work up to 525 on each side, then oil with a high smoke point oil (refined canola oil, i.e., or ghee), lower temp to high (450), then fill my pan; when it's filled and flipped, I lower the temperature to 325, cook for 6 minutes, then flip and cook for another 6 minutes. This temp and time works fine and makes a beautiful golden brown waffle/chaffle that is easily flipped out of the pan (the waffle gripper doesn't always grip firmly enough to lift it out, but it will depend somewhat on the recipe). I think the pan is very heavy and not easily flipped, but then I'm a 75 yo frail senior with flimsy wrists. The handles seem short, and if your hands are large, you'd need to be careful to not get them burnt. This pan will work on any stove top (though it might scratch some surfaces), and you can certainly use it outside over a campfire or grill; times and temps will vary with your heat source, and the time/temps I gave above are just something you might shoot for. As you can see, it's not a very speedy procedure, and it's too heavy for children to manage. Mr. Bradley says a chaffle batter is too runny to avoid leaking, but I've found that a tsp. of psyllium powder works great to make a batter thick; a little extra fat helps with sticking, and a double chaffle recipe will make one stuffed waffle/chaffle. Oiling and heating the iron after each use will help to keep it well-seasoned and stick-free. I think it's a bad idea to wash cast iron with soap and water and I don't. I believe this is a nice pan, well-made and forever durable. It performs as advertised, and if the "cons" I've noted aren't deal-breakers for you, you should get one, especially if you have an induction cooktop and do lo-carb chaffles - or want to cook outside without electricity.