NuwaveMosaic 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. If you love Asian cuisine, this wok is a must-have! It's incredibly easy to use and clean. Once you learn how to properly season the wok, cooking becomes a delightful experience. The wok is lightweight and on the thinner side, but that's perfect for the price and my preferences. It comes with a lid, so you can keep your food covered and warm without drying out. The unit itself is compact and doesn't take up much space. The temperature control is excellent, allowing you to choose your preferred setting. I appreciate how you can easily adjust the temperature by spinning the knob. We have a gas stove, but we're considering switching to an induction stove for better environmental health and to avoid inhaling toxins from the gas stove while cooking. Other benefits include energy efficiency, faster cooking, precise temperature control and even heating.

I got this to replace my carbon steel wok I use with a pretty decent (18,000 BTU) gas range. I was skeptical of an induction wok, having started with and later abandoning flat bottom and stainless steel woks in favor of a more traditional wok. That said, this comes with a traditional round-bottom carbon steel wok, and while induction cooking is obviously not traditional, this cooker is great. The truth is that Authentic Chinese stir frying uses a heat that a residential gas range—even a high-end one—is simply not going to put out. This wok is no joke. I used to cut ingredients as I cooked, but now I have to prepare everything in advance because this thing heats up SO FAST that there’s no time to lose. On top of that, it’s portable and convenient, and the included wok stand is a nice touch. I would highly recommend using a ladle to stir—if you want to cook like a street vendor on a 14” pow wok, you probably aren’t looking at this one to begin with!The only real downside is that the wok is a bit tricky to season since the heat doesn’t go up the sides. I recommend seasoning with a sliced onion instead of just oil. Still, for actual cooking, I find the heat distribution better than a powerful gas range.

So I am stuck with an electric coil cooktop due to the very small size of the counter space for such. I looked into getting a propane gas outdoor wok grill, but the mosquitos would make cooking dinner an experience in the summer. I tried a small butane stove with a wok ring, but the wife did not dig having such in the kitchen, and it was a bit wobbly for me.This unit is the perfect compromise for me. It gets hot quickly, stays hot, has easy temp adjustments, safety features out the gazoo, and is compact enough to store easily.My only complaint would be the included wok. It is a bit flexible due to it being thinner (I know, most folks don't have Popeye forearms to toss about heavy cookware), and the silicon handle cover/grip feels weird to me after years with a wood-handled wok. My old reliable does pretty well on the induction base, but the bowl flare differs from the included wok, so there is not as much metal in contact with the induction surface. Been looking around at the local Asian markets for shallower old-school wok.The other thing about the included wok is that it can sometimes be difficult to clean. Usually use a coconut bristle brush to scrub my wok and cast iron, but with this wok I sometimes have to get out a 3M pad to get out stubborn burnt-on food in the bottom. A friend suggested this is an indicator that the seasoning is not up to snuff, so I may try reseasoning.All in all, great product. It is nice to get a stir fry going to 2 minutes rather than having to wait 10-15 minutes for an electric coil to fully heat up enough to get a wok good and smoking hot.

This induction powered wok has enough power to heat a five inch diameter area in the center of the wok to >550 deg F, empty, pre-heated on SEAR when checked with an IR temp gun. The wok surface temperature will gradually decrease from this until at the edges of the wok it will only be ~200 deg F. Even commercial wok cooking has a similar temp gradient that is used to move food around to hotter or cooler areas as you cook. This is hot enough to get great results if you manage it. In other words it doesn't heat like a commercial wok station with a 250k BTU gas jet burner so you simply cook less at a time. This means that there is no reason to use it for high-heat stir frying at anything less than the SEAR setting. If you overload any wok with too much food, this one included, the temperature will dive down and may not recover until you have wilted all the freshness out of your food. Then you can blame the wok if you want, but if you only cook small amounts and keep the bottom real hot (>450) the results you get will be amazing, better than anything you can do on a regular rangetop with a flat-bottomed pan. An IR temperature gun is really helpful until you can tell how hot it is from experience.For example, one large chicken breast that is cut up into 1/2" pieces cooked in three batches will work, all at once will overload it. This seems like a huge disadvantage until you realize that stir-frying at these heat levels is extremely quick. At >450 F, 1/3 of a cut-up chicken breast is done in less than a minute. So in less than 5 minutes you are done anyway. This includes removing each batch and allowing the wok temperature to recover, just additional seconds. Dishes that require you to add successive ingredients also need to be batched and only brought together at the end.Not big enough for banquets but superb for 1-2 people everyday or occasionally even 4 if you're having a beer or sake and taking your time. I never liked asian stir-fry at home before getting this.4 stars because the price is $50 too high for most people to justify.