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

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...

Love this worked awesome. Heat was fast and operation was easy.

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.

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.

We just received this wok and decided to give it an initial test run. I used to cook in woks over high BTU flames on my gas cooktop, then I moved houses to one that is all electric. I sorely missed wok cooking and the excellent flavors and texture it provides.This wok looked to be the best chance of giving that excellent heat (575F for this wok) required for searing meats and keeping vegetables crisp but cooked. I wasn't sure if 575F would be hot enough but at least is had a chance. Induction cooking can definitely do it.I decided to run the wok up to 575F for its first run to see if I really could achieve that extreme heat. Honestly, I was a bit nervous; the base is pretty much all plastic, but Nuwave makes the claim, so it should work and be SAFE as they make very clear on their product description (auto-shutoff). I also made sure I had my overhead vent above the wok and the vent fan was set to its highest setting.As the wok heated up, it changed colors as expected and smoked a bit burning off some of the manufacturing residue. It was looking quite good and the overhead vent was pulling the heat out. I was feeling excited at the prospect of being able to use a wok again. But, then...I'm not sure the temperature the wok had reach, but I started to see smoke again. This time it was much more smoke and it was coming from the base!It was smoking a LOT and the unit display went completely blank (and never recovered). I became extremely concerned about a fire, though no flames were yet seen, however the fans in the base of the unit were no longer running. So, I had a very hot wok on an overheated, smoking base with no base ventilation (no fans).My concern was a house fire at this point. I quickly removed the wok and set it aside. Then I took the base outside before anything became worse. Outside temp was 45F. The base continue to smoke for about 15 minutes to a half hour. As the unit cooled down, the base began to crack severely.This was an extremely dangerous situation and I'm very glad everyone in the house is safe. Other 1-star reviews mention this fact of units burning out and also cracking. You are playing Russian-roulette with this device. No wok is worth a house fire.This became a very scary situation in a very quick span of time. Now, we are dealing with toxic plastic burn-off. The house is completely open and we are "freezing" trying to air out the house for several hours.Don't endanger your family with this device.My advice, don't risk it. Electronics and PLASTICS are difficult to keep cool when so close to a 575F metal wok.So, sad. I was hoping to experience the joy of cooking in a wok again.