Nuwave Mosaic Induction Wok, Temp Control 100°F-575°F in 5°F, Wok Hei, Infuse Charred Aroma & Flavor, 14-inch Carbon Steel Wok, 8pc Bamboo Accessories

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.

Setup is easy, as it is 3 parts (base with cord, Lid, Wok)The wok is pre treated carbonized Steel.Usability is simple, as a little oil, turn the left knob to the desired temperature, and press the right knob. If you adjust the temp up or down it automatically cools or heats.Heating is quite fast, so make sure your ingredients are ready. (Melt coconut oil to starting to stir fry in a minute or 2), If frozen ingredients it does recover the heat fairly quick. I use the lid while thawing in the pan and stir frying.Heated area is the middle to about 1/4the way up, anything above that just gets spread heat from the pan, top is cool, so great for holding items as the sides are not to steepIt's quite stable, but you can't toss with the pan, or the unit will been saying the pan is too far away. So you more or less stir fry with 2 utensils instead.Does a great job of keeping theiddle temp for frying, boiling off, etc.Cleanup is a breeze, just wash with a scrub daddy. If anything is burned on just add water and heat to a boil, it comes up easily.Maintenance: after washing fully dry it off put it on the burner and dry it, then wipe with oil and let it smoke a second to preseason. (This part is important as all carbonized Steel like cast iron will rust of left wet.The pan also works on portable wok flame burner as well.Quirks,if you use preheat till it stops, I could not figure out how to get it to heat again.You can't lift the pan or it will turn off Er1 after 10 seconds.It is not quite cooking, you hear the whir of the rotating magnet mechanism under the bowl shape plastic holder.Like most induction that area only has residual heat from the pan, but it does not get hot enough to not be able to touch it, more like a very warm. The pan though gets hot.

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...

It’s a lot of fun and works well after two years of use.I like the precision temperatures and I like how it heats up fastThe Included Wok is awesome. It Really is naturally nonstick. For someone who is used to cooking on a flat bottom walk designed for standard cooktops, using a real wok with a curved surface is great.I haven’t done any wok hei . I can see that it can.The little front panel came unglued and then I lost it. I’ve also managed to lose the lid, which was very nice. Other lids work.

Great pans. We have had them for a while now and they look perfect. So easy to clean, nothing sticks and I use Dailey.