How big of a pot can you put on it, 12"?

The control panel is actually slightly lower than the cook surface, about 1/16 inch, so briefly sliding a large pan over it is OK, but anything with a bottom larger than 11 inches will have to be moved back so it doesn't overlap the control panel. For anything lager than, say 9 inches, you should use something layered with copper or aluminum to spread the heat, unless just boiling water or soup. We love this 11 inch GreenLife skillet, which seems identical to our much more expensive OXO Mira pans, except for size and color of non-stick coating: https://smile.amazon.com/dp/B09X7H4XB4?psc=1&ref=ppx_yo2ov_dt_b_product_details For pans with bottoms a bit smaller than the top, like those, you could get away with a 12 inch pan, if you found one.

I don't have a stove available to me, and I was considering buying this to substitute. Would regular cooks who love food as much as I do recommend it?

I had to replace my propane stove with a new one in 2018. But then I invested in solar through a community solar array and chose to move to induction. This was my entry [toe in the water, so to speak]. I won't go back to using my propane stove unless there is a power outage. At 75, I probably wont invest in an induction range, but I might consider another induction unit ilke the Duxtop if I need more "burners" -- But with a toaster oven, microwave oven, and the Duxtop, I have not used the propane stove more that twice since I got the Duxtop several months ago. I just comes out of the lazy susan shelf under my counter and away we go.

Will cast iron pans scratch the surface easily?

I mostly cast iron skillets, 5 Qt Dutch oven or very heavy metal & enamel coated pots all the time on my unit. I like the idea of using parchment paper more to ease clean up if you have something that's likely to boil heavily and spit out a droplets -- easier for clean up. My cast iron has not scratched the top, and I occasionally adjust it to keep centered. So far, not scratched. But I don't throw it around. My 5Qt. enamel coated Dutch oven is heavy, but I slide it on/off with no trouble

Which wattage setting is appropriate for traditional temp wok cooking, as in stir fry, is 1300 high enough or is it 1800, anyone know?

The higher the wattage the faster the unit will heat up but it will be at the cost of burning more energy. For stir fry you may want to start at 1800 then drop down to 1300 if possible. Also with stir fry I believe you will lose more of the nutrients at a higher wattage setting, however the higher wattage the less amount of cooking time will be required.

Voltage	120 Volts
Controls Type	Push Button
Power Source	induction
Heating Element	Induction
Number of Heating Elements	1
Wattage	1800 watts
Additional Features	Electric
Item Weight	5.8 Pounds
Item Dimensions D x W x H	11.5"D x 13"W x 2.5"H
Material Type	Glass+PP
Color	Gold

Duxtop 1800W Portable Induction Cooktop Countertop Burner, Gold 8100MC/BT-180G3

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