Magic Bullet 25 piece

On Sale Today!
25th of December 2011





Magic Bullet 25 piece specifications:

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Magic Bullet 25 piece Deluxe Set New Bullet Extras Price and Description:
Introducing the 25 piece Magic Bullet Deluxe set the personal, versatile countertop magician that works like magic. With the Magic Bullet you may be able to chop, mix, blend, whip, grind and more all in ten seconds or less for the fastest, tastiest meals ever! Everything from chopped onions and grated cheese to pasta sauces and snacks. 25 piece Includes: one Tall cup one Short cup 3 pc Small Pitcher/Blender one High torque power base two Stainless steel flat blades (Cross Blade & Flat Blade) two Stay new re sealable lids two Shaker/steamer tops two Bullet On The GoTM 22 oz Mugs two Flip Top Lids three Party mugs five colored lip rings Recipe book


Magic Bullet 25 piece Deluxe Set New Bullet Extras Reviews and Price:


13 of 13 people found the following review helpful:
5.0 out of five stars Great Product, use it all the time, November 29, 2009
By Maria Viterbo (BK, NY) See all my reviews
(REAL NAME) () This review is from: Magic Bullet 25 part Deluxe Set New Bullet Extras (Health and Beauty) I have seen this product on TV. The infomercial deal wasn’t for me (price and quantity) so I searched the internet. This Magic Bullet set included everything that I needed at a reasonable price.

I was excited to attempt it out when it 1st came in the mail. It works great. The only problem I’d talk about is that it does not really work super on cheddar cheese (and I am guessing other foods with the same consistency). You either have to keep pulsing more than with other foods (meaning do it separately) OR you may be able to just melt it a little in the microwave for ten seconds 1st.

I really use this every day. I love snack foods, particularly when friends are over, so I use the Magic Bullet to make all kinds of great dips out of whatever food I have in the fridge! Pretty awesome.



Ten of ten people found the following review helpful:
5.0 out of five stars Not Magic, but still Cool Super Easy to Clean!, January 8, 2011
By Gothic Lollipop (Weatherford, TX) See all my reviews This review is from: Magic Bullet 25 part Deluxe Set New Bullet Extras (Health and Beauty) Of course it does not work exactly like the informercial. It can not really defy the laws of physics (or cooking), but it is great at what it does do (chop and blend small amounts of things), and it is super easy to clean (my favorite part, a blender that is not a big annoyance clean!). I also like that it is not at all bulky like a full size blender. I can just leave the base out on the counter, and all the parts and accessories fit into one drawer. I have had mine for only some days and I have been using it some number of times a day already for smoothies, coffee drinks and egg dishes.

A couple of warnings, though.

To get the most out of this product you have to read the manual (seriously, I do not usually read the manuals for merchandise I purchase, but this one is very useful). Many of the concerns that I have seen in the reviews I have read are adressed there, and there is lots of info about little things you may be able to do to get the bullet to work better (which blade to use for different foods, how to get the big chunks of things that resist mixing to blend, how to clean and care for the bullet so that it is many less probably to break, etc.).

However, some of the recipes in the manual just do not work. If something sounds like it would not work, it will not. You can not make nacho cheese sauce out of cheddar cheese and jalepenos with no liquid. That just makes a big clump of cheese. The only thing I can think of is that they meant Velveta (and I think that must be what they used on the infomercial). Omlets that have everything mixed into the eggs are not a smart idea.They just do not cook properly (however, the same recipe makes a good breakfast scramble). So yeah, you have got to use many common sense when you attempt out many of the recipes that come with this thing, because clearly whoever wrote these recipes either did not know what they doed or left many stuff out.

But all in all, I love this thing, and I think I will be using it many.



Nine of nine people found the following review helpful:
5.0 out of five stars Love this bullet, February 15, 2010
By Carol D. Pippin See all my reviews
(REAL NAME) () This review is from: Magic Bullet 25 part Deluxe Set New Bullet Extras (Health and Beauty) If you want a great machine to blend, smooth, etc. Then this is for you. It does everything and works perfectly. I could recommend to anybody.



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Max Burton 6000 1800-Watt

On Sale Today!
25th of December 2011





Max Burton 6000 1800Watt specifications:

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Max Burton 6000 1800Watt Portable Induction Cooktop Price and Description:
Sleek and economical, this induction powered cooktop brings the comfort and health benefits of home cooked foods to the office, dorm room, cabin, or anyplace in need of a movable heat source. The 1800 watt appliance features a big burner and adjustable heat settings, with a temperature capacity that varies from 140 to 450 degrees F perfect for everything from gently soft boiled eggs to hearty soups, stews, and more. Convenient to transport and easy to use, the unit heats instantly when needed, while its cookware detection and overheat sensors prevent scorching, heat related injury, and damage to pots and pans. More, the appliance gives a 180 minute timer that aids in properly cooking all dishes, decreasing the risks of overcooking, burning, and waste. For extra safety and less extra heat in the kitchen, the cooktop stays cool except where it comes in contact with the pan. Other details include a user friendly push button control panel with an LED display, a compact design, and short legs for secure placement on a countertop or table. Note that the unit only works with cast iron, carbon steel, magnetic stainless steel, and other stainless steel with magnetic properties. It doesn’t work with aluminum, glass, 18/8 or 18/10 stainless, or copper cookware. The ETL listed induction cooktop measures roughly 14 by 12 3/5 by 2 1/2 inches.


Max Burton 6000 1800Watt Portable Induction Cooktop Reviews and Price:


169 of 171 people found the following review helpful:
3.0 out of five stars A mixed review, March 2, 2009
By Brian Leeland (San Jose, CA United States) See all my reviews
(REAL NAME) () This review is from: Max Burton 6000 1800 Watt movable Induction Cooktop (Kitchen) there is good news and bad news. I bought this unit as a training unit to check out the technology and have a good extra hob on hand for times when we strain our kitchen resources. The intention is to sooner or later equip our kitchen with an induction cooktop for energy efficiency.

The good news is that the technology works as advertised. It is remarkably fast and has lots of power in spite of running off a normal power outlet. The bad news is that on this unit the heating element (if that’s the correct terminology) is only about seven to eight inches across. It worked good when we made soups, though we did notice that only the center boiled or simmered. But, when frying, the limitation of the element size became a problem. We used a lodge 12″ cast iron skillet to fry fish. The center of the pan put a beautiful tan on the panko, but the outside of the pan was comparatively cool, requiring that each part of fish be flipped to four positions before it was properly cooked.
We tested the unit by wetting the bottom of a cold pan and watching how it dried. The center bubbled and dried, but the outer bottom was only warm to the touch. I thought possibly it was faulty, but other reviewers commented on the problem.

I notice that majority of the units on the market don’t identify the size of the heating element. If this exposes a problem with the technology or is just marketing keeping away from a problem with inexpensive units I can not tell.

I am hopeful of the technology, but returned this unit because of it is restrictions. If you only use smaller pans, or rarely, if ever, fry, I recommend it.

As was mentioned before the 1st unit arrived broken.



95 of 96 people found the following review helpful:
5.0 out of five stars Induction Cooking 101, August 15, 2010
By Music Lovers (Oregon) See all my reviews () This review is from: Max Burton 6000 1800 Watt movable Induction Cooktop (Kitchen) As an experienced cook with many years of cooking with Induction under my belt, I could like to share my experience, and clear up many of bad info propagated by many well meaning, but totally ineligible people who submitted comments about the Max Burton 6000 Induction Cooker. I’m also an Electronics & Mechanical Engineer, giving me extra insight into many of the issues being discussed.

First off, this Induction Cooker is a tremendous bargain, comparing favorably with merchandise many times its cost. It’s really an 1800 Watt (input) Induction Cooker. Induction Cookers can not be compared to simple hotplates that use a resistive heating element. Electric hotplates, alike to regular gas and electric burners are at best around 50 economical. The wasted heat simply goes into heating your kitchen and makes your stove and cookware handles scorching hot. Induction Cooking is usually 80 90 economical. Remember that though the Max Burton 6000 is a great value, it’s still a light responsibility, “entry level” Induction Cooker (NOT for uninterrupted commercial cooking use). If it can be used properly, it should give years of dependable service. Though I own a big Wolf commercial gas range, Induction hobs like this became my cooking “weapon of choice”.

You can think about the following to be “Induction Cooking 101″. This will assist cooks who are new to Induction Cooking get a fast grip on the basics:

Cookware: Your satisfaction with Induction Cooking is directly proportional to the quality of your cookware. The cookware MUST have the following two characteristics:
First: At least the bottom must be ferrous (in other words, a magnet must strongly “stick” to it). Hint: Take a magnet with you when searching for cookware.
Second: Your cookware must also be a good heat conductor of heat. Induction cooking only generates heat in a 5 7″ circle in the bottom of your pan. The heat conduction characteristics of the pan let the heat to travel external and up the sides of the pan. If the pan is a poor heat conductor, you’ll have a small hot spot in the center of the pan, and the rest will be comparatively cool. The best cookware is triple clad (magnetic stainless steel outside, aluminum or copper center level, non magnetic stainless interior cooking surface). Vollrath “Tribute” cookware is my favorite (not inexpensive, but really performs great!!). Next best is a laminated pad or “cap” on the bottom of a stainless pan (similar to the totally triple clad, but does not conduct much heat far up the sides of the pan). Cast Iron and decorated Cast Iron works pretty well for slow cooking and braising, but in spite of liked belief, it isn’t a great conductor of heat, and can exhibit hot spots if used at high heat settings. AGAIN, Induction Cooking has no radiant energy, nor a gas flame to heat the sides of your cookware. Your cookware MUST be a good heat conductor!

Yes you may be able to preheat an empty pan (if you follow my directions)!. 1st a little info about the way your Induction Cooker senses the temperature of your pan. The heat sensor is under the glass/ceramic cooking surface. Due to thickness of this surface, it takes a finite total of time for heat from the bottom of the pan to “soak” down through the cooking surface to reach the temperature sensor. If you choose a high heat or temperature setting firstly, the pan will quickly get screaming hot before the heat sensor “knows” about it (a phenomenon called “overshoot”). The remedy is to start your pan in the “temp” mode at a low temp. Setting (like 180F). Once the pan, cooking surface and temp sensor stabilized (you will hear a clicking sound as the cooker cycles the power on and off), you may be able to advance to higher settings in a alike way and get on with your cooking.

I have read the comments about many users developing cracks in the top surface of the plastic housing to the left of the display & keypad. This is nearly surely caused by using cookware that laps over the edges of the cooking surface, or using high heat settings, The flat part of the bottom of your cookware shouldn’t surpass ten 1/2″ inches.

Unless you’re bringing a pot of water to a boil, resist the temptation to cook at the higher heat and temperature settings unless it’s really needed. Remember that Induction Cooking pumps an astonishingly great total of thermal energy into the BOTTOM of your cookware. Be sure that you and your cookware are up to the task!

The only big gripes that I have with the Max Burton 6000 is the INTOLERABLY deafening BEEPER and the very inflexible, cheap power cord (“MAX”, ARE YOU READING THIS??!!). As a qualified engineer, I have already “reasoned” with the beeper. . .

Happy Cooking! Bob Ziller



113 of 127 people found the following review helpful:
5.0 out of five stars Cook dinner without cooking the cook., April 30, 2008
By Joseph Ekaitis “author of Collinsfort Village” (Southern California) See all my reviews
(TOP 1000 REVIEWER) (REAL NAME) This review is from: Max Burton 6000 1800 Watt movable Induction Cooktop (Kitchen) you must use the Max Burton Induction Cooktop to completely appreciate the induction cooking experience.

At your command are the power and instant answer of an 11500 BTU gas burner without a natural gas line or a butane cylinder in sight. You are cooking with electricity, but unlike a hotplate, an induction cooktop does not emit a single degree of thermal energy. Switch it on without a pan in place and it just shuts itself off. Center a pot of water on the circles, crank the power up to the highest setting, and in minutes, the water’s boiling like there is no tomorrow. Surprisingly, you may be able to rest your hand an 8th of an inch from the pan and the cooking surface is barely warm. At a half inch, it is downright cool to the touch. In fact, about the only heat escaping into the room is from the steam itself. The cooking surface is producing NO heat of its own!

Don’t believe me? Take the pot away, drop a paper napkin on the cooking surface and . . . Nothing. No fireball, no billows of smoke, no glowing ashes flitting around the room. Yes, the surface is hot, but only because it absorbed many heat from the pot.

It’s not magic. It is induction. Computer controlled electromagnetic energy induces the bottom of the pot or pan to produce own heat. It all looks so futuristic but in reality, it is been around since the last century. As is true with all things electronic, the technology gets cheaper as it gets better. Today’s countertop induction cookers are giving their fitted big brothers many real competition. Factor in portability and a small trade off in power, and many people are thinking twice about remodeling the kitchen. Just plug one or two of these into separate circuits, and your kitchen is prepared for any season.

In the summer, use your induction cooker for stovetop cooking. And do not be scared to turn on the A/C and turn the roof fan to High, if you are simmering a fragile Hollandaise. There is no flame to blow out, so there is no danger of gassing up the kitchen.

In the winter, an induction cooktop becomes a useful keep warm burner while the waste heat from regular cooking warms up the kitchen. Of course, you already know you may want to NEVER use the stove or oven Exclusively to heat the kitchen but when you are cooking in the dead of winter, that extra warmth will not go to waste.

Any time of year, induction is the technique of choice for sustained low heat cooking that could usually call for a double boiler.

And who says you must keep it in the kitchen? I know people who take their induction cookers out on the patio when the weather’s nice or when they want to cook fish without smelling up the house for weeks. Max Burton offers an induction ready stovetop smoker. Truckers use high wattage inverters to power their induction cooktops when they are on the road. Take it to work, find an empty outlet in the break room, and wow your fellow cubicle dwellers with one of your culinary specialties prepared on the spot, not reheated in the microwave oven. RV cookery not needs to feel like you are fixing dinner in a phone booth over a blast furnace. Remember: Electrical outlet + induction cooker = instant kitchen.

At 1600 watts, the Max Burton offers the most bang for the buck among 120 volt units. The next step up in power, 1800 watts (equivalent to 13000 BTU), is found primarily on commercial units that require beefier electrical circuits than are found in the average home. They also cost about five times the price! Maybe YOU have that kind of money to burn but I’d rather wait a little longer for my pasta water to come to a boil and pocket the difference.

The control panel is simple and uncluttered. If you are comfy with the touchpad controls on a modern oven, you will be right at home. The Function touchpad cycles through Power or Temperature cooking modes and a Timer mode. The Power mode gives ten settings and the Temperature mode steps from 150 to 390 degrees Fahrenheit. Setting the timer is a little difficult because it counts up in 5 minute jumps but counts down one minute at a time, so to set 13 minutes, you push the up arrow three times to get to 15 minutes, then the down arrow twice to deduct two minutes.

Now, I can already hear your know it all friends warning “If you purchase one of those, you will have to replace EVERY POT AND PAN IN THE KITCHEN!” Not probably. Line all your pots and pans and pick out those with perfectly flat bottoms. Grab a magnet off the fridge and see if it clings to any of those bottoms. Chances are, it clings to quite some, like Grandma’s cast iron skillet and Aunt Sophie’s enamelware Dutch oven. Hey, look, it clings to the bottom of that pressure cooker you picked up on your last trip to the Galleria! Well, whaddaya know! You DO have many induction ready cookware!

If your kitchen has stainless steel counters or another metal work surfaces, they are off limits because they can weaken the electromagnetic field. A small total of energy radiates from the bottom of the cooktop and can make the surface below too hot to touch. Reserve a spot on a Formica, marble, granite or wooden countertop near an electrical outlet.

And, yes, it is true that every induction cooktop has a fan to keep the magnetic coils cool. The sound is more obvious on a countertop unit than on a fitted but much quieter than a range hood exhaust fan or a microwave oven. If that is the sound of a cooler kitchen, it is music to my ear.



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On Sale Today!
25th of December 2011





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Color: White


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290 of 294 people found the following review helpful:
5.0 out of five stars fast, clean, fast, and tough, December 10, 2003
By A Customer
This review is from: KitchenAid KHB300ER Hand Blender, Empire Red (Kitchen) After tearing through two stick blenders in six years, I tried this one and let me tell you the KitchenAid takes the prize. The motor (the highest powered I found on the market) is tough enough for batters and heavy mixing, and still with the many speeds and whisk attachment, is light handed enough for making fast work of whipping cream, and egg whites.The chopper is worth the upgrade from the stick alone as it’ll do everything the old counter top hogging food processors ever dreamed of doing, but with half the clean up time. It also makes it simple for chopping just enough for one or two servings without breaking out the heavy hardware.Unless you use a mixer for tons of cookie dough or to knead bread (in which case you want the biggest and toughest counter top kitchenAid stand mixer you may be able to pay for.) then this is the best I have seen. Stick this blender down into a bubbling hot soup pot full of veggies, beans and meat it’ll puree the whole pot into a smoothe and beautiful soup in a matter of 2 3 minutes. A great product (and a great gift.)



144 of 146 people found the following review helpful:
5.0 out of five stars Whips like a pro!!!, July 25, 2005
By Carolyn Rampone “Carolyn D’Amico Rampone” (Plantation, FL USA) See all my reviews
(VINE VOICE) (REAL NAME) () This review is from: KitchenAid KHB300OB Hand Blender, Onyx Black (Kitchen) I learned a long time ago, if you go KitchenAid, you go for life. They make the highest quality, longest life merchandise I have ever seen. This hand mixer is the 3rd of its type I have owned. I have had two of the Braun models and they died out after about a year of average use. I got the KitchenAid and it was going strong for some years now. I really like having the capability to go down to the bottom of a big pot, a full 8″. Though it’s of considerable weight, it matches your hand like a glove. I found it far superior to the Braun, as a matter of fact, it does not compare.
The plastic cup with cover makes an excellent accessory since you may be able to mix and store without wasting time. The chopper is the most economical I have seen, does a better job that a food processor. I particularly like the multi speed dial. It goes from one to nine so it has the power you need, when you need it. Egg white or whip cream does not challenge it, the whipping attachment ensures of that. This baby handles like a pro. There are times when you do not need the big mixer and the immersion blender really fills in nicely. You will not be disappointed with the quality, power or its sleek look.



108 of 109 people found the following review helpful:
5.0 out of five stars The right tool for the job, February 15, 2007
By Timothy J. Drozinski (Florida, USA) See all my reviews
(REAL NAME) () This review is from: KitchenAid KHB300WH Hand Blender, White (Kitchen) I am at a point in my life where I’m developing a taste for quality, and can pay for the kind of quality I want. I like to dabble in the kitchen, so I have been building my arsenal of kitchenware newly. I have invested in many high quality cookware and utensils, and started working on many appliances. I have got an 11 cup Cuisinart food processor, but that tends to be overkill for many of smaller jobs I hate all the cleanup involved with making a cup of guacamole dip, for example. I like to use peeled whole tomatoes to make tomato sauce for pasta dishes, but my wife does not care for chunks of tomato in the finished sauce. No problem. I just dunk the stick blender right into the can of tomatoes and out comes a nice thick puree with all the rich flavor that pre made sauces seem to lack.

This stick blender came greatly suggested by an acquaintance, and it does not disappoint. With its high power motor, variable speed settings and versatile accessories, this is a compact and high impact kitchen tool. Easy to clean, too. I could urge caution if you have never used one of these before, particularly when working with watery liquids as they can end up to get blown right out of your container if you are not cautious.



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