As a youngster I worked in my dads Chinese restaurant. I know how to work a wok. I put myself thru college working in a Italian restaurant. Today some 30 odd years later since I been out of the restaurants, I can still work a wok. My pseudo outdoor kitchen has a propane burner and I do the wok for family and friends get together if the mood strikes. Otherwise if I want Chinese restaurant food on a smaller scale, I just toss in a carbon steel sauté pan. Works just as good
I am so ready for my Nuwave Induction wok to arrive. I have NEVER been able to obtain the needed temperature on the stovetop, or any other electric cooker.... BRING IT ON!
Great idea will be great to do a video on how to season the wok also the food gets stuck all the time on the bottom it don’t matter how low I will put it.
You do have to use oil or butter. If you try it totally dry it will stick. Also, keep the food moving. Pam no-stick spray will significantly reduce sticking if you want to keep oil to a minimum.
Induction cooking is cool and all but for this purpose... that elusive flavor that all home cooks fail to achieve, "wok hei", I think it requires the oil splattering and ingredients to be kissing the high heat flame.
@@kylehazachode Why are you frying it in a concave pan aka wok? Wouldn't that be better on a flat pan, cast iron? Think about it, how many fast food places use a concave deep fryer? I love to make stir fries, I'm asian but I don't have a gas burner.
I was considering buying one, but have second thoughts now: the comparison at 8:40 was flat out cheating! Did nobody else notice that the first temperature measurement was taken from an empty pan and the other had meat in it - which would cool the pan down?
I doubt that they even turn the burner on high on the gas stove too. That fire looks too puny while the induction one was on max heat. That "chef" barely cooked and mostly moved meat around with his wooden spoon.
I just wasted $200 to get one of these and it’s useless. Was not able to properly/fully season the wok with the induction plate and found many cold spots on the induction plate. As the wok seasoned lots of cool spots in the bottom sides did not heat uniformly even after a few minuets ending with white blotches on the wok bottom. The sides of the wok would not heat up. Tried to cook some sacrificial veggies which burned to the bottom even though it was well oiled. I’d say don’t wast your money on one of these things. I need a new wok now as this one is useless never had an issue like this cooking on a burner. I get better results with a high side heavy bottom non-stick skillet on the the nuwave induction cooking plate. Just more useless items cluttering up the cab of my tractor trailer; it’s so hard to eat healthy on the road these days. I have a 3kw power inverter on my truck so power is not an issue!
BTW I had to spend so much on this because I ordered it through scAmazon since Nuwave refused to ship to Alaska. The operator I spoke to on the phone kept saying “we don’t ship to foreign countries” Nevermind the fact Alaska is the 49th state of the 50 Untied Skates of Amerika! What are they teaching in schools these days that some people don’t know AK is a US State not a Country!!!
@@PJNSPP You are thinking of the "Amazon Refund Scammers" a great many sellers are based int he US; I only buy from US based sellers. The issue is most of the items sold are made in China and the sellers get the items from places like alibaba
Yes, you season it. Some reviewers stated after seasoning the bottom discolored, and the non stick wore off. Others stated, seasoned as directed, still works great. Personally.... I seasoned as directed. For the first three months it was non stick. Then, it started to show a little wear. I only use bamboo and/or wood utensils. After almost a year, I have one spot that if not watched carefully will stick. But, it still out performs the flat bottom wok's on the market. I have a flat top electric cook stove. If I had a gas stove I would not get this, it would be pointless. Hope this helps.
@@twowolfsmith8561 That's carbon build up from burning or the seasoning coming off you always want to put a light coating of oil back on after you finished cooking with carbon steel.
MrQuagmire26 look at AliExpress you’ll find them there at 220v and the type of plug you need. m.aliexpress.com/item/33053267125.html?pid=808_0000_0101&spm=a2g0n.search-amp.list.33053267125&aff_trace_key=&aff_platform=msite&m_page_id=8789amp-KiiGtz8HqhiiXXeaFDhIlw1579887319096&browser_id=a902e0af81fa45f4a49becf799e75ba9&is_c=Y
I think the limit for induction cooktops in the US is ~1800watts because of the typical 115vac outlet in most houses. 2500watt cooktops would require changing one of your outlets to 220vac like in restaurants. Even though we use regular nuwave 115vac induction cooktops at our restaurant (bought at kohl’s because of pastry/catering emergency), Nuwave is really focused on the home market. I don’t think they’ll make a 220vac cooktop for the US market.
Flat wok? So Ken Homs. Sara Peling. And dan from chinese cooking channel dont hnow what there talking about.Give me a break.Nu wave good try with hiring asian girl.for advertising.
At 3:45 he puts in the chicken, and there's barely any splatter or sizzling steam ...wth is that pansy sear setting? Made it look like a weak product. Needs more power.
I know the salt, I know the fat. And I know it is not going to taste as good as the restaurants because they put more of the things that make food taste good. That is what restaurants do. I also want to point out that the ingredient quality at the Chinese restaurant is going to be a better quality than what you buy at home Linda because they know how to prep as professional cooks.
As a youngster I worked in my dads Chinese restaurant. I know how to work a wok. I put myself thru college working in a Italian restaurant. Today some 30 odd years later since I been out of the restaurants, I can still work a wok. My pseudo outdoor kitchen has a propane burner and I do the wok for family and friends get together if the mood strikes. Otherwise if I want Chinese restaurant food on a smaller scale, I just toss in a carbon steel sauté pan. Works just as good
I am so ready for my Nuwave Induction wok to arrive. I have NEVER been able to obtain the needed temperature on the stovetop, or any other electric cooker.... BRING IT ON!
I so want to buy this, despite these horrible actors. ;)
It’s all fun!
Great idea will be great to do a video on how to season the wok also the food gets stuck all the time on the bottom it don’t matter how low I will put it.
You do have to use oil or butter. If you try it totally dry it will stick. Also, keep the food moving. Pam no-stick spray will significantly reduce sticking if you want to keep oil to a minimum.
@@glasslinger thanks
@@glasslinger I did what you said and it still got stuck the food
@@nuwaveoven thanks for the response but I still need to buy a new wok
NuWave LLC I just wish I knew that food was going to get sticky on the wok and I wouldn’t waste my money on it
Induction cooking is cool and all but for this purpose... that elusive flavor that all home cooks fail to achieve, "wok hei", I think it requires the oil splattering and ingredients to be kissing the high heat flame.
I hope they make a 240V version for Australia and New Zealand.
That guy has no clue how to stir fry. Please choose a real asian chef to review this thing. That food looks terrible.
I'm non-asian, but I know how to stir fry. This guy as you said has no clue.
Yup, that guys mixed foods, not stir frying shitz...oh, talking about healthy foods with his belly😂😂😂
@@jamest9185 ouch. Low blow my man,. Also never trust a skinny chef.
@@supercooled lmao, most Chefs are slim.
@@dieabsolutegluckskuche5174 trust a Chinese chef with a wearing nothing but boxers in the kitchen with a cigarette in his mouth.
this guy was not cooking fry rice with take out chop sticks 😂😂 5:00
Ya know, I just ordered one of these, but seeing that made me want to cancel. 🙄
Just ordered mine from Macy’s. $107 after sale and coupon code
How do you like it?
Concerned Netizen not a fan. Only the very bottom has induction coils and it shuts itself off when I need to fry batches of lumpia.
@@kylehazachode, Thank you. A pity it's more hype than innovation. :(
@@kylehazachode Why are you frying it in a concave pan aka wok? Wouldn't that be better on a flat pan, cast iron? Think about it, how many fast food places use a concave deep fryer?
I love to make stir fries, I'm asian but I don't have a gas burner.
@@supercooled because this is induction wok...if i want flat pan..i would use regular induction cooktop
I was considering buying one, but have second thoughts now: the comparison at 8:40 was flat out cheating! Did nobody else notice that the first temperature measurement was taken from an empty pan and the other had meat in it - which would cool the pan down?
Lol that was a silly stupid experiment.
And that chowmein looks very mediocre
I doubt that they even turn the burner on high on the gas stove too. That fire looks too puny while the induction one was on max heat. That "chef" barely cooked and mostly moved meat around with his wooden spoon.
Get over it, buttercup. It’s fun!
@@CreachterZ It's not $200 worth of fun.
if the wok is included that's really a good deal
This is a partial infomercial for the NuWave Mosaic Induction Wok.
Why? Am I late I need this please Amazon tripping help help
What kind of Healthy oilyo use in high heat
Use avocado oil. It hits all the marks and isn’t expensive. I get mine from Amazon.
I just wasted $200 to get one of these and it’s useless.
Was not able to properly/fully season the wok with the induction plate and found many cold spots on the induction plate.
As the wok seasoned lots of cool spots in the bottom sides did not heat uniformly even after a few minuets ending with white blotches on the wok bottom. The sides of the wok would not heat up.
Tried to cook some sacrificial veggies which burned to the bottom even though it was well oiled.
I’d say don’t wast your money on one of these things. I need a new wok now as this one is useless never had an issue like this cooking on a burner.
I get better results with a high side heavy bottom non-stick skillet on the the nuwave induction cooking plate.
Just more useless items cluttering up the cab of my tractor trailer; it’s so hard to eat healthy on the road these days. I have a 3kw power inverter on my truck so power is not an issue!
BTW I had to spend so much on this because I ordered it through scAmazon since Nuwave refused to ship to Alaska. The operator I spoke to on the phone kept saying “we don’t ship to foreign countries”
Nevermind the fact Alaska is the 49th state of the 50
Untied Skates of Amerika!
What are they teaching in schools these days that some people don’t know AK is a US State not a Country!!!
@BEARSMIX you do know that many Amazon operators are not based in the USA and are actually foreign call centers in India and the Philippines
@@PJNSPP You are thinking of the "Amazon Refund Scammers" a great many sellers are based int he US; I only buy from US based sellers. The issue is most of the items sold are made in China and the sellers get the items from places like alibaba
Hunk of junk. These actors want you to believe every Chinese restaurant uses the same recipe.
nothing about if its no stick coating or you season the wok
Yes, you season it. Some reviewers stated after seasoning the bottom discolored, and the non stick wore off.
Others stated, seasoned as directed, still works great.
Personally.... I seasoned as directed. For the first three months it was non stick. Then, it started to show a little wear. I only use bamboo and/or wood utensils. After almost a year, I have one spot that if not watched carefully will stick. But, it still out performs the flat bottom wok's on the market. I have a flat top electric cook stove. If I had a gas stove I would not get this, it would be pointless.
Hope this helps.
@@twowolfsmith8561 That's carbon build up from burning or the seasoning coming off you always want to put a light coating of oil back on after you finished cooking with carbon steel.
Are you planning to release this one in Europe?
MrQuagmire26 look at AliExpress you’ll find them there at 220v and the type of plug you need. m.aliexpress.com/item/33053267125.html?pid=808_0000_0101&spm=a2g0n.search-amp.list.33053267125&aff_trace_key=&aff_platform=msite&m_page_id=8789amp-KiiGtz8HqhiiXXeaFDhIlw1579887319096&browser_id=a902e0af81fa45f4a49becf799e75ba9&is_c=Y
Would be nice if I could use my own wok, I cannot use this little wok they provide...
@@Raven-ep6pq over $2,000. I'm not paying that much to cook up some fried noodles.
when will nuwave make a 3500watts induction wok? this one is just 1500watts. 2500watts is preferred if you can't make the 3000-4000watts
@@nuwaveoven Seconded on more power. Any extra power that can be output would be welcome for stir frying.
I think the limit for induction cooktops in the US is ~1800watts because of the typical 115vac outlet in most houses. 2500watt cooktops would require changing one of your outlets to 220vac like in restaurants. Even though we use regular nuwave 115vac induction cooktops at our restaurant (bought at kohl’s because of pastry/catering emergency), Nuwave is really focused on the home market. I don’t think they’ll make a 220vac cooktop for the US market.
I believe you should look into a restaurant supply store for a higher power 220v burner
9:04 he never cooked before I can tell
For real everything he "Cooked" came out raw haha
LOL the kungpao chicken in the video was raw haha
cooking red tomato sauce in a wok... bold move
5:08- 5:12 nice acting! lol xd
Do you plug in a cord to the electrical wall socket or do you use batteries to heat up the wok?
@@nuwaveoven That was a stupid question...........
Electric
Flat wok? So Ken Homs. Sara Peling. And dan from chinese cooking channel dont hnow what there talking about.Give me a break.Nu wave good try with hiring asian girl.for advertising.
At 3:45 he puts in the chicken, and there's barely any splatter or sizzling steam ...wth is that pansy sear setting? Made it look like a weak product. Needs more power.
The Chicken was already cook. The only thing what he did was reheat..............
Tells me nothing
I know the salt, I know the fat. And I know it is not going to taste as good as the restaurants because they put more of the things that make food taste good. That is what restaurants do.
I also want to point out that the ingredient quality at the Chinese restaurant is going to be a better quality than what you buy at home Linda because they know how to prep as professional cooks.
I’m sorry but who tf is this guy?????
no offense but seeing non Asians cook on this wok isn't exactly encouraging
Kung Pao chicken? That's Kung Pao shitken... WTF is that???
Didnt know there were black chinese
Minsang1st yes and there’s Spanish Chinese. The Chinese travel all over
@@Moonchilling lots of them in Russia and the surrounding areas when I visited for vacation as well (but it was mostly Asian dudes).