Nuwave Mosaic Induction Wok, Precise Temp Controls from 100°F to 575°F in 5°F, Wok Hei, Infuse Complex Charred Aroma & Flavor, 3 Watts 600,900 & 1500, Authentic 14-inch Carbon Steel Wok Included,Black

The media could not be loaded. I’m a fanatic of cantonese food cooking, with some training and experience, but I’m not a pro at all. I have a semi profesional wok burner, and comparing this device with the semi pro one, I was amaze of the performance and the results. It produces a very high level of heat in no time.The only thing that can’t be done is, tossing the food like in a real burner. The device will stop working due to a safety feature, once the wok losses contact with it.

I have Wanted/Needed a wok ever since I was little and had Chinese Stir-fry for the first time and then learned how it was prepared... Induction cooking was invented by Frigidaire in 1933 and the first induction cooktop was made by Westinghouse in 1971, Kenmore made a number of stoves in the mid 80's and there were a also several companies making European models up until more recently, and then NuWave brought it to the masses with portable units in 1993.This wonder-wok heats so very quickly and I love the wide range of temp control. Seasoning the pan was a breeze, and cleanup is super easy (You TOTALLY need a classic bamboo wok brush). My stove is an under-sized almost RV stove after they remodeled everyone's apartments, so I appreciate the idea to put a pan under the wok.. The fellow did it for other reasons, but it does indeed add stability I've steamed with it, made stir-fry, and fried tempura with it now. I've never had anything heat the oil so fast, let alone be totally stable with temps.. Oh!!! and It's amazing how fast it stops cooking when you press pause or turn it off.. Thank You Nikola Tesla for all your wonderful inventions that have given us all so very much.. Right down to this amazing wok.. This thing took a bit of getting used to since I've never used induction before, but I swear by it now. I love the fact it uses a NORMAL pan instead of specialty cookware like the old days when induction was new, and the cookware was truly cost prohibitive.Thank You NuWave!!! I LOVIT!!Namaste...

I am currently using this almost daily to cook Chinese and Asian dishes.ProsIt heats quicklyCan maintain heat within a rangeCan get to the low 700s FNo issues with sticking, but I took an hour to season it and I only add oil after it begins to smokeI love the fact that the wok is light gauge carbon steel and it can go from cold to hot and back very quickly.Some reviewers say you can’t lift the wok up to shake it, but you can if you put it back quickly,ConsThe temperature setting is mainly a suggestion. For example if I set to 370 F. It varies from around 320 to 360. If I set it above 400 it will work its way up to the low 700s. The best way to keep it at moderate heat for long periods to just keep adjusting the temperature.I don’t find the temperature changes a problem, because I am able to cook very quickly andcooking at moderate temperature, say for meat, for several minutes is not an issue, even at the highest wattage.

im relatively new to wok cooking, but my understanding of "wok hei" is that the smokiness its supposed to describe really does require hydrocarbon fuel. so i'm not terribly comfortable with that claim in the headline.with that said, this is kind of the only game in town for induction wok cookery, for a consumer unit. wok induction hobs do exist in the restaurant world, but generally require 220/240v.this gets hot enough. its a proper carbon steel wok that you could use on a gas burner if you wanted. ive used it for a few months now, simultaneously exploring kenji's book on wok cooking as well as some of my preferred asian youtube cookery, and if youve read this far you can probably guess what they are.in an apartment, smoke becomes an issue. thats an indication that the heats are reasobnably high, but it also means that users have to be aware of this beforehand, so as not to say, set off their apartment's fire alarms.i bought it as a refurb/return, and am pretty satisfied with the purchase overall, at that price point.pros:-it exists-it gets hot enough-the wok is passable as a wok-controls are good enough, and self explanatory-portable-ish-no hydrocarbons (important to me, anyway)cons:- durability of case is questionable, especially over time with the inevitable grease splatters and such. the little "feet" intended to hold up the wok away from the glass base have worn the tops away in a relatively short time. theres metal underneath, but that plastic coating had to go somewhere.- doesnt really seem made for outdoor cooking either, but make sure you know your hood/HVAC capacity if youre indoors and enclosed.- wok is a little flimsy, even as it's ok- accessories are pretty meh, havent used them other than the cover- the new unit price point is a little high IMO- probably gonna be some cleaning/spillage issues for some users, since the wok sits in a recess. i havent had any issues, but i'm pretty focused because it's all kinda new to me.- the unit is not especially "patient" - removing it from the burner for a few seconds will cause an error, that requires another button push to restart. if the timeout were longer that would make it a lot more amenable to more of the things that sometimes need to happen when it's easiest to just move the wok itself.i hope there is more competition in this space, i do really like induction in general. this is overall a good unit and i would buy it again under the same circumstances, but i also want to see improvements.my pad thai is coming out friggin great, in the meantime.