Thanks for a chart. Those differences in temperatures seem more than reasonable!
I'm still waiting for my probe to be fixed/replaced (hoping it's just the probe, not the entire unit). I'm talking to a senior customer service representative, and I should have a new probe shipped soon.
I did another test on the One Top using surface temps. This time cast iron. It still overshot by 150 degrees at first, but it's cast iron, so no fear in wrecking the coating! Once it stabilized, it was within 25 degrees at all times. Created some really nicely browned pan-fried french fries. Impressed. Highly recommend using cast iron or stainless steel when using the surface temperature function -- not nonstick teflon coatings.
The size of the cooking area seems to be contained to the much smaller inner circle. I discovered this by shifting around the pan and feeling the heat. This is no different from other portable inductions on the market, but I was really hoping for something closer to 10 inches 
The nice thing is that it's very clear which parts of the pan are getting direct heat.
