How is your temperature sensor looking after owning the machine for some time?

I've had this for two years of daily cooking. Everything still looks great except for the rubber around the sensor. That has partially melted. I noticed it and turned things off in time. Yet running the Control Freak at the highest temperature for more than 10 minutes tends to melt the rubber/plastic around the sensor. So when I do searing or other high heat applications, I try to keep the temperature 30 degrees under max or only do it for a minute.

Has anyone found the 10” pot diameter limit to be limiting? The literature boasts a 200 lb max, commercial kitchen, but with a 10” pan??

We just got ours and we have a couple of pots with base larger than 10" in diameter. The main problem you might have is if the pot hides the controls, and this unit is one of the better ones on the market for that - the control area (display and controls) extends pretty far from the cooking surface. I haven't seen any single-burner units that are larger than this one, though there may be some. They won't be consumer units, though.

Can this be used for sus vide?

Proper sous vide equipment has become much more affordable, certainly less expensive than this item. But If I needed to a single appliance that was capable of more than just sous vide I would consider the Anova Precision (steam) Oven. [B09BDNHJ39] https://www.amazon.com/Anova-Combination-Countertop-Convection-Professional/dp/B09BDNHJ39/ref=sr_1_3?crid=1SFIGECV221JX&keywords=anova+precision+oven&qid=1644326948&sprefix=anova%2Caps%2C93&sr=8-3 Since I started using one of these my sous vide circulator is gathering dust. Indeed, it is the most useful cooking appliance I have ever owned, replacing not only my sous vide gear, but providing a whole new outlook on cooking, and at half the cost of this induction cooker. Capabilities include convection, air frying, steam (bread, seafood), broiling, baking, and more. The French have had the advantages of steam injection for a very long time, and I used to fake it when making french bread by throwing water on a hot baking stone. I may be ranting, and there is a modest learning curve, but steam ovens are a game changer, and you can do real sous vide in these things, complete with circulation and vacuum bags. Don't get me wrong, this is a nice tool to have, but if I could only have one, it would be some sort of multi-function steam oven.

Will this evenly cook a smaller 6" pot if the claimed coil size is 8"? This doesn't make sense to me.

1) If there is no pot no heat is generated. If there is a 2 inch pot then the heat is generated only in that pot bottom. Put your finger on the plate away from that pot and it will be cool. If there is a 10 inch pot then some of the bottom will be heated by conduction from the part that is in the field. So don't think of it as a coil on a usual electric stove in which heat is supplied by the full diameter, whether there is a pot on it or not. 2) You asked about "evenly cooked". One would have to run a test using say a thin layer of white flour covering the inside floor of the pan and then checking to see if it all browns at the same time or there are hot patches. I have not conducted such tests but I presume the outcome would depend heavily on the construction of the pot.

Material	Durable Single Piece construction. Stainless Steel Housing. High-Heat and Crack Resistant Ceramic Glass.
Color	Silver/Black
Wattage	1800 watts
Number of Heating Elements	1
Controls Type	remote,touch
Power Source	induction
Heating Element	Radiant
Voltage	120 Volts
Special Features	Induction Stovetop Compatible
Item Weight	16.2 Pounds
Item Dimensions D x W x H	13.5"D x 19"W x 5"H

Breville Commercial CMC850BSS Control Freak Precise Temperature Controlled Induction Cooktop, Brushed Stainless Steel

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