I completely agree with the PFAS concern. A non-stick wok should not even exist. The seasoning of a carbon steel wok is the whole point of the wok and the high temperatures used! Thanks for mentioning this important point!
It would be interesting if this would be emailed stuff and not this waste coating. But this do technically nothing.. Stainless dont need emailed surfacees
Just need to say thank you! After your last review we went and searched as we don't have a full cook top. All we have is the Breve induction. We did find a few more and ended up with a "commercial" one. Came with a "carbon" steel wok that just needed to be cleaned and re seasoned on Amazon for under $200. So far it has been great! I am just starting to learn how to use it and there is definitely a learning curve. Both for it being new to me and just how hot they get. The learning is so much fun! Thanks again for making this possible for us!
Since OP didn't provide measurements and hasn't responded below here is what i can offer.... the Nuwave Wok is 14" (~35.5cm) at the rim. I would imagine the slightly larger, and largest offered Oxenforge, at 36cm, would work fine with both these units. The Nuwave cooks very well with the stock wok and is quite easy to care for. I have some old infomercial Nuwave induction burners that are 15-20 years old and they still work with well over a thousand hours on them.
I was looking up induction woks as an alternative to gas and came across this video and it's prequel. Really enjoyed it, very informative. Thanks for the update!
I've been using a flat bottomed wok and a reg flat induction stove for years. I grew up with the outdoor propane high powered wok setup, but my current one is perfectly great for my current need. I think the fact that flat bottomed pots will work in this as well really helps with all the use cases I might have, will consider this if I ever decided to change things up
We just got one, not one of these, but man they are great! I think his other review is fantastic, really helps you to understand what to look for and you are so right about the follow up too!
I stumbled upon your first and this subsequent video on the Abangdun Induction Unit and the video on the Oxenforg Pan and finally pulled the trigger and order the Abangdun and the 36 cm Wok from Oxenforge. I'm looking forward to doing some stir fry when they both arrive. To that end I am rewatching all of your wok videos to learn how to improve my wok skills. Thank you for the motivation and the information to buy quality equipment.
@@jonkung WOW! Thanks for reading and responding to my post. I was going to ask if a 36 cm Oxen Forge Wok would fit on the Abangdun but then was rewatching an earlier video of yours and saw that you had the 36 cm and used it so felt good about that combination. I loved the video where you made the scrambled eggs in the wok. I am learning so much from watching you cook. I love your casual but on point explanations. Thanks again.
Thank you so much!! Eggs made in a wok are my favorite but you gotta master the wok fried egg because that is elite. You got a good size! And the abangdun accommodates a lot of sizes
I have the Abangun, I ditched the Wok that came with it. I have a wok from Oxenforge, love it. I really like the Abangun, temperature control is better (I use the wattage control). I use the 1700 Watt setting to heat up, oil with sunflower seed oil, then turn off to cool down, then I set my wattage to whatever I plan to cook, 300 Watt works good for fried eggs. It heats up very very very fast. I am very happy with the Abangdun. More than enough power, I was easily able to heat my wok to 700 degrees and turned it off because I wasn't comfortable with it at that temp.
@@TheFrugalMombot I got my Abandon on Amazon, don't recall the vender. I tried some cheaper induction woks first, but they sucked. I just had to give in and get the Abangun.
@@Jayfoxpox 34cm... I believe a 36cm would fit the Abangun if you need that size. I find the 34cm gives me a little room to move the wok around instead of it being completely static (like I've seen with other brands). I also ordered their utensils, they are nice. I will eventually order their skillet, amazing quality craftsmanship.
Hi, thanks for the video. I was checking to see what temperature to use when cooking with a wok. ** My wife and I have used the same FaberWare stainless steel pots and frying pan we got for a weding present in 1975. We never knew about spot seasoning to make the frying pan non stick. Instead we have bought a new non-stick frying pan every few years. ** We also have bought a couple electric non-stick frying pans and because of the temperature control, and they last much longer. When cooking with the electric frying pans, I can set the temperature at 300°F to 350°F and cook without worrying about the pan getting too hot. They don't get the high temperature that damages the non-stick coating (Temp over 400°F) . ** But todays non-stick frying pans are better than ever. Some are oven safe up to 500°F, and much more resistant to scratches. ** Just recently I bought a 14" carbon steel wok and a Merten and Storck 10" carbon steel frying pan. ** With the induction heat, what wattage and temperatures do you use?
Thank you for your excellent content. The first cooking class I ever took was Chinese Cooking back in 1980 so watching you explain how woks cook brought back good memories.
I am grateful for this follow up video. It sounds like it carries the same overall recommendations only with a few exclamation points and analysis. The pricing options for the set ups are quite helpful. I use my wok almost everyday and would welcome an improved set up. I will be buying some of the recommendations from this video very soon
I recently saw a listing for a "leconchef" induction wok unit on Amazon. Seems to come with a 14" carbon steel wok and 1800W, but it doesn't seem to have many reviews as of yet. I'd be curious to see how it compares to the Abungdun.
Just got the Abangdun burner almost solely off of your review. I'm still learning wok technique (bought a carbon steel one to use.) However, I just tried to use the one it comes with and it's garbage. It barely stayed hot/at whatever temp I set as soon as I started putting anything in it. It also had a metallic scent while heating up and everything tasted off. (yes, i washed it before using it.) It's going in the garbage. The carbon steel wok works wonderfully with the burner.
The Abangdun probably draws over 16 amps at the outlet, so the house better have a dedicated 20 amp circuit to the outlet and you better not have any other electrical appliances in use on that circuit at that time.
"I hope that sentence makes sense......I'm not changing it." LOL It made perfect sense. Like the Kitchenaid professional stand mixer.....haul it out for baking and hide it again for 94.6% of the time.
I think what's most frustrating about the Abangdun is how a non-stick pan is so out of left field for a wok but that's the only option offered with it. It reeks of "We're trying to market to a hyper-specific crowd who doesn't actually know what they want or what they're doing, but that's where the money is."
While I agree the Abangdun pan shouldn't be used for regular wok cooking I think it could be really awesome for indian-style gravies and sauces, first infusing oil with spices, then sweating some aromatics, and on top of that frying out tomato paste or other sorts of tomato, and lightly browning some meat
100% agreed on the non-stick pan subject. Even a cheapo carbon steel wok will (unless you do something really stupid with it) last you a decade plus, they're worth the... I can't even call it an investment, because they're also damn cheap! Just get a carbon steel wok. The only caveat is having one specifically for making sauces. Sauces with a lot of liquid can't/shouldn't get up to the temperatures where the non-stick coating breaks anyway, so having one for specifically THAT task is IMO fair, but not for general wokking.
i’m like you. i have an addiction to buying new kitchen gadgets and it is one of the few things in life that brings me absolute joy until i have to pay my credit card statement at the end of the month (i always pay it off). but yeah i love them, so yeah thanks for giving me another thing to add to a must buy! i also have the control freak and love love love it! i don’t even really use my cooktop anymore 😂 which is a good thing since i just bought a new house and the range is broken so i need to get that fixed but just waiting a bit since i don’t need it right now anyways since i just use my control freak and my nuwave and now i’ll probably get this too. the nuwave has a $20 off coupon right now on amazon and it’s still slightly more expensive than the only thing i found that looks similar to what you’ve got there but it’s called a gastrogear. is it the same thing? also there’s one on amazon that looks like some of the commercial ones but is like $90 but doesn’t have as high a rating.
Eventually, home appliance manufacturers will offer a concave induction wok surface as part of their standalone ranges or as a separate drop-in wok cooktop. That would also allow the wok (which already has high sides) to not be so elevated.
The Abungdun may be usable with a pot, but I have to question whether it would work with a good-sized pan. If I put my 12" frying pan on top of it, would the center remain close enough to the coils for the EM field to heat the pan effectively? I assume the temperature sensor is in the center of the hollow, so it wouldn't have any contact with the pan. Besides, a wok is such a versatile vessel that there's no reason to put it away. In many Chinese-American households, it's used every single day for frying, steaming, boiling. Over at the Spruce Eats, the reviewer of the Nuwave - who grew up with parents and grandparents who ran a Chinese restaurant - said that minutes into her first use, she wondered if she even needed a stove anymore.
RE: Using another wok on Abangdun: Is there a size recommendation as to the SIZE of wok so it best fits the CURVATURE of the Abangdun? Closer fit for induction = better heat transfer, so the question is meaningful. There is no Asian market for hard goods near me, so I can't try things out and must rely on mail order. Any advice? Thanks everyone, and of course, especially Jon Kung!
The design of the Abangdun makes it so that the wok doesn’t float on the unit but always has a direct point of contact with it The unit is *Powerful* and easily connects to the surrounding part of the wok no matter how deep the slope is. The curvature of your wok should be based on your preference and not how much of it maintains contact with the unit.
I'm just miffed that neither comes in a 240V version for just about all other countries. They have the commercial ones, but they don't come with a version made for a standard 10A plug.
The Abangdun description on Amazon says it only goes up to 464 whereas the Nuwave claims to go up to 575. Is this true in practice? Have you found the heat to be better controlled/have better output on one vs the other?
Thank you for the follow-up. I've just ordered a Wok Induction Stove (an affordable but very powerful professional model) and am currently shopping for an Oxenforge wok. I'm unsure about the size, though. Most articles online recommend something around 14 inches, but the Oxenforge website suggests that 14 inches is too big for most homes. What's your size and which one would you personally recommend for up to 4 portions
The Abangdun wok unit has a max temp of 240 degrees, and the Nuwave maximum is 300 C. The wattage isn't very different either - Nuwave 1500 and Abangdun 1700. Is the extra power really useful when it doesn't get that hot?
Worth-full video :) Pity you don't mention why you prefer Abangdun over the New Wave. I also miss the induction vulnerability to distance. The closer the metal to the glass the better, while best is touching the glass. Both apparatus have, I assume a different curve, probably even in Asia a universal reference curve for wok makers does not exist. I notice (hear) in your video that the wok touches the induction "floor" on a (very) small spot. Maybe the illogical PFAS wok has the best curve matching the Abangdun? And maybe in some shop a wok can be found with the most matching curve ? A lot of recipes need the wok as hot as it can be
Any idea on how the Abangdun unit does with a 12" wok? I make at most two servings of fried rice or lo mein. I find a 14" pan a bit unwieldy. BTW: agree completely on the stupidity of anything other than plain steel for a pan. Even for non-stick uses, I have old Griswold and Wagner cast iron pans. Unless I abuse then horribly, they will be safer and last longer than any modern coated nastiness.
Any comparison between the induction wok "burner" and the ubiquitous butane burners that you see on a lot of Asian cooking videos, besides not filling your kitchen with butane exhaust?
Hi Jon, I am one of those interested in the commercial units, or perhaps the Jenn-air built in wok hob. I understand the hesitation on your end but I'm trying to make consideration for a future remodel and I haven't found a great deal of information or review of this tier of product.
Also have a flat bottom carbon steel for my electric range. Would that work with this induction model or would it be better to buy a round bottom? My concern would be the bottom of the flat bottom wok wouldn’t get hot enough.
Can you review the Jennair Induction wok? The ones in this video don't really work for my kitchen given they are countertop appliances vs the built in kind that I want.
What exactly is the difference between a cheap 30 USD carbon steel wok and the premium one you have in practice? Like I have a cheap thinner carbon steel skillet, and a more expensive deBuyer, and outside the thickness and heat retention that provides, I can't really tell a difference in how they behave. Both spread the heat in similar ways, neither sticks more than the other when seasoned properly, one just has more heat mass than the other, so it's more suitable for dumping a larger batch of stuff in it. For frying, say, a couple of eggs or a smaller piece of meat, both work equally well. To my understanding woks shouldn't be very thick, and based on my experience so far there shouldn't be much difference in how the surface behaves, so what qualities of the premium one make it better?
I got an industrial one 5000w. You have to be careful with it. Unless you want to burn off all the seasoning. Best thing I ever bought, tho. No choice of woks, tho I have a couple of cheaper carbon ones from the market. Have a stainless one, but it's so heavy I can't use it right.
I tried the Nu wave briefly but hated the controls. In my experience temperature modes never work at all for induction and the nuwave wasn't an exception. I ended up getting a "leconchef" from amazon instead. Love that thing. Its wok wasn't great either but I already had a decent one. At least it wasn't coated or anything IIRC, but I ended up giving it away.
Hi Bud, found you looking for reviews on the Newave and you ended up-selling me on the Abangdun /w the OxenForge wok after watching both your videos! 😀 You should get a commission..lol
I'm curious if you're starting from scratch with the Abangdun and going to buy a new wok to replace the included one do you have a recommendation as to how big of a wok I should get for it?
What size of wok fits these units? I have a nuwave and love it. But I'm considering buying another wok, so if i get an oxenforge like you suggested, is there a recommended size? I'd been looking for a high quality wok and I've been willing to pay but it's been hard to sift through all the info on the Internet. Thanks for the recommendation there because it's really hard to know if the money I'm spending is ideal. I was trying to find a nice hand hammered wok after I read that serious eats article and I figured since a wok is a decades sort of thing it might be worthwhile to get a nicer one.
Amazon claims Abangdun is compatible with flat bottom pans, I am having trouble seeing it. Could I use this to heat a flat cast iron pan? Just trying to not have redundant kitchen equipment.
I like the burner but using flat bottom pans should come with caveats. Sure, it technically can but in my experience using the flat bottom pan wasn’t as seamless as a typical burner. If it is a smaller pan, it’s much easier to slide off center/level. Not necessarily a big deal if your hand is always on the handle but that’s not always possible so spills and off-center heating are a reality. Which is leads to caveat #2. The heat comes from the outside-inwards. How well the heat distributes to the center depends on the pan construction. That was an adjustment in cooking method with typically the heat being centered with the edges cooler. Effectively, I only use large, thick bottomed flat pots that have very little room to slide around, and use other burners for flat pans.
@@sevo92 Thanks. I have a thick cast iron, I ordered the wok, because I do eat enough sf to justify it. But I haven't tried the pan yet, will report when I do. I think the wok itself IS great gets hot fast, I did follow some advice to buy a nicer hand hammered wok, still honing my technique.
Hihihi no joke. I wouldbe also a person who put a flat kettle on it. A flat induction hob works for me but i need to be careful. My hot food could roll away and we dont want that. Do you have problems with the noises? I had a bad time with the beeping signals on my hob so.. I fixed it and now is everything fine.. Also the mostly smaller induction coil is for the wok perfekt. Which is a problem for normal pans.
pretty funny, i found the same exact hex pattern non-stick wok at my local Asian grocery store, flame design and all. so yeah i don't think they're putting a lot of effort into the free pan.
if only they make dual stove with these kind of curved stove, it will be more versatile as I can use lower wattage stove for water boiling, simmering, deepfry, or anything that don't require much
ETA - admittedly I haven’t checked yet but I would love a dog food series for those of us who have picked up a few treat ideas from your videos but want to start cooking actual meals for our furry family members. I’m lost with all that and end up just doing kibble, chicken, and rice. I will absolutely go buy a carbon steel wok to replace the non stick one my husband bought me over a decade ago. It doesn’t get a whole lot of use. My goal is to replace everything that I have that is non stick.
sorry I'm too excited to wait to finish the video to comment... I just got the Abangdun for Christmas and almost returned it. because of the wok. not only the pfas, but the fit! I want to control the rocking of my wok, but the surface was too shallow. so I went to my basement wok collection like anyone would and my 14 inch carbon steel was an even worse fit as was my 12 inch, of course and my 13 inch stainless which, why do I even have that but then THEN the 16 inch restaurant wok the one I inherited from my grandma holy shit Jon surely you have a 16 inch wok? try it please
Hey Jon! Love the videos. Quick question: could you us a flat bottom wok with these induction burners or would you recommend buying a new round bottom wok when using these? Thanks!
Thanks for the video(s)! After watching the previous video on this I tried finding something that would work with the EU power grid since both of your units require 120V. It took me quite a while, but the only one I was able to find that wasn't professionally expensive was one from lecon chef (ASIN B0CYT29NPS). This one actually comes with a basic rounded bottom carbon steel wok and I've been having a blast with that so far. If you ever have the inclination (and money of course), would you be willing to review a unit that can be used with the EU power grid?
Let's not spread myths. It's wrong to say the hexclad looking would make us sick. While there is no PFOA/PFOS in this hexclad looking wok, it's still not as convenient to use as a proper wok so I totally agree with you, don't use those. Thanks for the review!
I completely agree with the PFAS concern. A non-stick wok should not even exist. The seasoning of a carbon steel wok is the whole point of the wok and the high temperatures used! Thanks for mentioning this important point!
It would be interesting if this would be emailed stuff and not this waste coating. But this do technically nothing.. Stainless dont need emailed surfacees
Even if you arent worried about the pfas... the pan simply wont last long at all at wok temps.
No pfas in onyx pans, why make video and buy the pan you are talking about and not look up the basics?
Just need to say thank you! After your last review we went and searched as we don't have a full cook top. All we have is the Breve induction. We did find a few more and ended up with a "commercial" one. Came with a "carbon" steel wok that just needed to be cleaned and re seasoned on Amazon for under $200. So far it has been great! I am just starting to learn how to use it and there is definitely a learning curve. Both for it being new to me and just how hot they get. The learning is so much fun! Thanks again for making this possible for us!
Since OP didn't provide measurements and hasn't responded below here is what i can offer....
the Nuwave Wok is 14" (~35.5cm) at the rim. I would imagine the slightly larger, and largest offered Oxenforge, at 36cm, would work fine with both these units.
The Nuwave cooks very well with the stock wok and is quite easy to care for. I have some old infomercial Nuwave induction burners that are 15-20 years old and they still work with well over a thousand hours on them.
My old Nuwave lasted about 8 years, that’s okay.
I was looking up induction woks as an alternative to gas and came across this video and it's prequel. Really enjoyed it, very informative. Thanks for the update!
I've been using a flat bottomed wok and a reg flat induction stove for years. I grew up with the outdoor propane high powered wok setup, but my current one is perfectly great for my current need. I think the fact that flat bottomed pots will work in this as well really helps with all the use cases I might have, will consider this if I ever decided to change things up
I'm very interested in getting an induction wok so these follow-up videos are awesome!
We just got one, not one of these, but man they are great! I think his other review is fantastic, really helps you to understand what to look for and you are so right about the follow up too!
I love your reviews! straight to the point and just pointing out the important things.
I stumbled upon your first and this subsequent video on the Abangdun Induction Unit and the video on the Oxenforg Pan and finally pulled the trigger and order the Abangdun and the 36 cm Wok from Oxenforge. I'm looking forward to doing some stir fry when they both arrive. To that end I am rewatching all of your wok videos to learn how to improve my wok skills. Thank you for the motivation and the information to buy quality equipment.
Thank you so much for trusting me. You are going to love your @oxenforge wok!
@@jonkung WOW! Thanks for reading and responding to my post. I was going to ask if a 36 cm Oxen Forge Wok would fit on the Abangdun but then was rewatching an earlier video of yours and saw that you had the 36 cm and used it so felt good about that combination. I loved the video where you made the scrambled eggs in the wok. I am learning so much from watching you cook. I love your casual but on point explanations. Thanks again.
Thank you so much!! Eggs made in a wok are my favorite but you gotta master the wok fried egg because that is elite.
You got a good size! And the abangdun accommodates a lot of sizes
How do you like the 36cm wok with the Abangdun? Would you say that is the best fit or go for the 34cm?
I have the Abangun, I ditched the Wok that came with it. I have a wok from Oxenforge, love it. I really like the Abangun, temperature control is better (I use the wattage control). I use the 1700 Watt setting to heat up, oil with sunflower seed oil, then turn off to cool down, then I set my wattage to whatever I plan to cook, 300 Watt works good for fried eggs. It heats up very very very fast. I am very happy with the Abangdun. More than enough power, I was easily able to heat my wok to 700 degrees and turned it off because I wasn't comfortable with it at that temp.
is it the same unit as what is on amazon as gastrogear?
@@TheFrugalMombot I got my Abandon on Amazon, don't recall the vender. I tried some cheaper induction woks first, but they sucked. I just had to give in and get the Abangun.
What size is the oxen forge? Going for the same set up
@@Jayfoxpox 34cm... I believe a 36cm would fit the Abangun if you need that size. I find the 34cm gives me a little room to move the wok around instead of it being completely static (like I've seen with other brands). I also ordered their utensils, they are nice. I will eventually order their skillet, amazing quality craftsmanship.
Power 😊XL STIRRER 130
IT STIRS FRY. MAKES GREAT CHINESE SOUPS. BOEN BROTH BUT NO WOK HEY. I LOVE IT
Hi, thanks for the video. I was checking to see what temperature to use when cooking with a wok.
** My wife and I have used the same FaberWare stainless steel pots and frying pan we got for a weding present in 1975. We never knew about spot seasoning to make the frying pan non stick. Instead we have bought a new non-stick frying pan every few years.
** We also have bought a couple electric non-stick frying pans and because of the temperature control, and they last much longer. When cooking with the electric frying pans, I can set the temperature at 300°F to 350°F and cook without worrying about the pan getting too hot. They don't get the high temperature that damages the non-stick coating (Temp over 400°F) .
** But todays non-stick frying pans are better than ever. Some are oven safe up to 500°F, and much more resistant to scratches.
** Just recently I bought a 14" carbon steel wok and a Merten and Storck 10" carbon steel frying pan.
** With the induction heat, what wattage and temperatures do you use?
Thank you for your excellent content. The first cooking class I ever took was Chinese Cooking back in 1980 so watching you explain how woks cook brought back good memories.
I would really like to see a cook off of these two units. Let’s see how well these inductions cook.
What diameter of the Oxenforge pan do you recommend to work best with the Abangdun?
This is a GREAT question
i'm using a 36 cm one and it's been working great for me! i don't have any other woks though, so i have no point of comparison.
I am grateful for this follow up video. It sounds like it carries the same overall recommendations only with a few exclamation points and analysis. The pricing options for the set ups are quite helpful. I use my wok almost everyday and would welcome an improved set up. I will be buying some of the recommendations from this video very soon
Dude. Any video of you is what i'm waiting for.
Also... no you ain't old yet!
I recently saw a listing for a "leconchef" induction wok unit on Amazon. Seems to come with a 14" carbon steel wok and 1800W, but it doesn't seem to have many reviews as of yet. I'd be curious to see how it compares to the Abungdun.
Ok, thanks for the video. I stand corrected (changed), I’m getting the Oxenforge and the Abangdun. Buy once as I say.
Just got the Abangdun burner almost solely off of your review. I'm still learning wok technique (bought a carbon steel one to use.) However, I just tried to use the one it comes with and it's garbage. It barely stayed hot/at whatever temp I set as soon as I started putting anything in it. It also had a metallic scent while heating up and everything tasted off. (yes, i washed it before using it.) It's going in the garbage. The carbon steel wok works wonderfully with the burner.
The Abangdun probably draws over 16 amps at the outlet, so the house better have a dedicated 20 amp circuit to the outlet and you better not have any other electrical appliances in use on that circuit at that time.
seriously?
@@TheFrugalMombotNo. 1700/120 = 14.16. it's maxing out a 15a circuit but it's not over 15a
"I hope that sentence makes sense......I'm not changing it." LOL It made perfect sense. Like the Kitchenaid professional stand mixer.....haul it out for baking and hide it again for 94.6% of the time.
You are the best! Screw PFAS etc.
I think what's most frustrating about the Abangdun is how a non-stick pan is so out of left field for a wok but that's the only option offered with it. It reeks of "We're trying to market to a hyper-specific crowd who doesn't actually know what they want or what they're doing, but that's where the money is."
Yup. Haven’t used it yet after a year of ownership but I’m gonna make tomato and egg today and I might use it for that 😆
Great review would like to see actual cooking on the wok hubs. I am assuming a flat bottom wok will work with the abqgdun burner
While I agree the Abangdun pan shouldn't be used for regular wok cooking I think it could be really awesome for indian-style gravies and sauces, first infusing oil with spices, then sweating some aromatics, and on top of that frying out tomato paste or other sorts of tomato, and lightly browning some meat
Agreed. I think I’d use it for acidic dishes as well so as not to harm the seasoning of my cast iron.
YOU READ MY MIND. I have had both in my cart since Prime day and have a hard time deciding which to get....!!!!
We love you!
Good vibes to you! ❤️
Have you ever seasoned the wok using the induction?
100% agreed on the non-stick pan subject. Even a cheapo carbon steel wok will (unless you do something really stupid with it) last you a decade plus, they're worth the... I can't even call it an investment, because they're also damn cheap! Just get a carbon steel wok.
The only caveat is having one specifically for making sauces. Sauces with a lot of liquid can't/shouldn't get up to the temperatures where the non-stick coating breaks anyway, so having one for specifically THAT task is IMO fair, but not for general wokking.
I got a Great Wok of China (infomercial is available on YT) for free after it didn't sell at a garage sale in 1989. I still cook with it.
Would you review leconchef induction cooker with Wok?
i’m like you. i have an addiction to buying new kitchen gadgets and it is one of the few things in life that brings me absolute joy until i have to pay my credit card statement at the end of the month (i always pay it off). but yeah i love them, so yeah thanks for giving me another thing to add to a must buy! i also have the control freak and love love love it! i don’t even really use my cooktop anymore 😂 which is a good thing since i just bought a new house and the range is broken so i need to get that fixed but just waiting a bit since i don’t need it right now anyways since i just use my control freak and my nuwave and now i’ll probably get this too.
the nuwave has a $20 off coupon right now on amazon and it’s still slightly more expensive than the only thing i found that looks similar to what you’ve got there but it’s called a gastrogear. is it the same thing?
also there’s one on amazon that looks like some of the commercial ones but is like $90 but doesn’t have as high a rating.
Eventually, home appliance manufacturers will offer a concave induction wok surface as part of their standalone ranges or as a separate drop-in wok cooktop. That would also allow the wok (which already has high sides) to not be so elevated.
it exist. just very expensive for built in domino.. like miele
The Abungdun may be usable with a pot, but I have to question whether it would work with a good-sized pan. If I put my 12" frying pan on top of it, would the center remain close enough to the coils for the EM field to heat the pan effectively? I assume the temperature sensor is in the center of the hollow, so it wouldn't have any contact with the pan.
Besides, a wok is such a versatile vessel that there's no reason to put it away. In many Chinese-American households, it's used every single day for frying, steaming, boiling. Over at the Spruce Eats, the reviewer of the Nuwave - who grew up with parents and grandparents who ran a Chinese restaurant - said that minutes into her first use, she wondered if she even needed a stove anymore.
RE: Using another wok on Abangdun: Is there a size recommendation as to the SIZE of wok so it best fits the CURVATURE of the Abangdun? Closer fit for induction = better heat transfer, so the question is meaningful. There is no Asian market for hard goods near me, so I can't try things out and must rely on mail order. Any advice? Thanks everyone, and of course, especially Jon Kung!
The design of the Abangdun makes it so that the wok doesn’t float on the unit but always has a direct point of contact with it The unit is *Powerful* and easily connects to the surrounding part of the wok no matter how deep the slope is. The curvature of your wok should be based on your preference and not how much of it maintains contact with the unit.
I'm just miffed that neither comes in a 240V version for just about all other countries. They have the commercial ones, but they don't come with a version made for a standard 10A plug.
The Abangdun description on Amazon says it only goes up to 464 whereas the Nuwave claims to go up to 575. Is this true in practice? Have you found the heat to be better controlled/have better output on one vs the other?
Thank you for the follow-up. I've just ordered a Wok Induction Stove (an affordable but very powerful professional model) and am currently shopping for an Oxenforge wok. I'm unsure about the size, though. Most articles online recommend something around 14 inches, but the Oxenforge website suggests that 14 inches is too big for most homes. What's your size and which one would you personally recommend for up to 4 portions
The Abangdun wok unit has a max temp of 240 degrees, and the Nuwave maximum is 300 C. The wattage isn't very different either - Nuwave 1500 and Abangdun 1700. Is the extra power really useful when it doesn't get that hot?
Worth-full video :)
Pity you don't mention why you prefer Abangdun over the New Wave. I also miss the induction vulnerability to distance. The closer the metal to the glass the better, while best is touching the glass. Both apparatus have, I assume a different curve, probably even in Asia a universal reference curve for wok makers does not exist. I notice (hear) in your video that the wok touches the induction "floor" on a (very) small spot. Maybe the illogical PFAS wok has the best curve matching the Abangdun? And maybe in some shop a wok can be found with the most matching curve ? A lot of recipes need the wok as hot as it can be
Any idea on how the Abangdun unit does with a 12" wok? I make at most two servings of fried rice or lo mein. I find a 14" pan a bit unwieldy. BTW: agree completely on the stupidity of anything other than plain steel for a pan. Even for non-stick uses, I have old Griswold and Wagner cast iron pans. Unless I abuse then horribly, they will be safer and last longer than any modern coated nastiness.
what about the leconchef wok, it looks like a clean electric wok, could you look over that one? Found it on amazon
Any comparison between the induction wok "burner" and the ubiquitous butane burners that you see on a lot of Asian cooking videos, besides not filling your kitchen with butane exhaust?
Have you considered testing the CookTek?
Hi Jon, I am one of those interested in the commercial units, or perhaps the Jenn-air built in wok hob. I understand the hesitation on your end but I'm trying to make consideration for a future remodel and I haven't found a great deal of information or review of this tier of product.
Any concerns using either with my flat bottom Chinese wok (electric glass top range).
Also have a flat bottom carbon steel for my electric range. Would that work with this induction model or would it be better to buy a round bottom? My concern would be the bottom of the flat bottom wok wouldn’t get hot enough.
Can you review the Jennair Induction wok? The ones in this video don't really work for my kitchen given they are countertop appliances vs the built in kind that I want.
Should you get the flat bottom or round bottom wok for the abangdun?
Sir, please show us how to season a wok on induction base. Cheers !
just google it
What exactly is the difference between a cheap 30 USD carbon steel wok and the premium one you have in practice? Like I have a cheap thinner carbon steel skillet, and a more expensive deBuyer, and outside the thickness and heat retention that provides, I can't really tell a difference in how they behave. Both spread the heat in similar ways, neither sticks more than the other when seasoned properly, one just has more heat mass than the other, so it's more suitable for dumping a larger batch of stuff in it. For frying, say, a couple of eggs or a smaller piece of meat, both work equally well.
To my understanding woks shouldn't be very thick, and based on my experience so far there shouldn't be much difference in how the surface behaves, so what qualities of the premium one make it better?
I got an industrial one 5000w. You have to be careful with it. Unless you want to burn off all the seasoning. Best thing I ever bought, tho. No choice of woks, tho I have a couple of cheaper carbon ones from the market. Have a stainless one, but it's so heavy I can't use it right.
I tried the Nu wave briefly but hated the controls. In my experience temperature modes never work at all for induction and the nuwave wasn't an exception. I ended up getting a "leconchef" from amazon instead. Love that thing. Its wok wasn't great either but I already had a decent one. At least it wasn't coated or anything IIRC, but I ended up giving it away.
do you find the thicker woks make a difference on induction cooktops?
Does normal counter height make those units kind of hard to use?
Hi Bud, found you looking for reviews on the Newave and you ended up-selling me on the Abangdun /w the OxenForge wok after watching both your videos! 😀 You should get a commission..lol
Do you have a link to where you can buy the really nice wok you talked about in the video?
I'm curious if you're starting from scratch with the Abangdun and going to buy a new wok to replace the included one do you have a recommendation as to how big of a wok I should get for it?
Freiling is the original Black cube pan. It as well as hexclad is pfas free. Not sure about this generic pan though
Thank you for the video
Does induction heated wok walls change your cooking style?
You look really great in that top
What size of wok fits these units? I have a nuwave and love it. But I'm considering buying another wok, so if i get an oxenforge like you suggested, is there a recommended size? I'd been looking for a high quality wok and I've been willing to pay but it's been hard to sift through all the info on the Internet. Thanks for the recommendation there because it's really hard to know if the money I'm spending is ideal. I was trying to find a nice hand hammered wok after I read that serious eats article and I figured since a wok is a decades sort of thing it might be worthwhile to get a nicer one.
The Abangdun is much more versatile and can accommodate most personal wok sizes.
What size of Wok are you using?
Pero, I still wanna root for the New Wave simply for the fact that it looks like a long lost character from “Batteries Not Included” 🤗 Don’t mind me
Love the Analogy! 😅 Totally Get It & Agree!😂
Anything like this available in Europe?
first link to amazon is no longer showing a wok burner
Thanks. Looks like they renamed it. Changed the link.
Amazon claims Abangdun is compatible with flat bottom pans, I am having trouble seeing it.
Could I use this to heat a flat cast iron pan? Just trying to not have redundant kitchen equipment.
I address that in the video
Sorry, missed that. Thanks.
I like the burner but using flat bottom pans should come with caveats. Sure, it technically can but in my experience using the flat bottom pan wasn’t as seamless as a typical burner. If it is a smaller pan, it’s much easier to slide off center/level. Not necessarily a big deal if your hand is always on the handle but that’s not always possible so spills and off-center heating are a reality.
Which is leads to caveat #2. The heat comes from the outside-inwards. How well the heat distributes to the center depends on the pan construction. That was an adjustment in cooking method with typically the heat being centered with the edges cooler. Effectively, I only use large, thick bottomed flat pots that have very little room to slide around, and use other burners for flat pans.
@@sevo92 Thanks. I have a thick cast iron, I ordered the wok, because I do eat enough sf to justify it. But I haven't tried the pan yet, will report when I do.
I think the wok itself IS great gets hot fast, I did follow some advice to buy a nicer hand hammered wok, still honing my technique.
Hihihi no joke. I wouldbe also a person who put a flat kettle on it. A flat induction hob works for me but i need to be careful. My hot food could roll away and we dont want that. Do you have problems with the noises? I had a bad time with the beeping signals on my hob so.. I fixed it and now is everything fine.. Also the mostly smaller induction coil is for the wok perfekt. Which is a problem for normal pans.
pretty funny, i found the same exact hex pattern non-stick wok at my local Asian grocery store, flame design and all. so yeah i don't think they're putting a lot of effort into the free pan.
I need a appe tawa induction edition stat (it's kinda like indian version of takoyaki pan)
Thanks!
if only they make dual stove with these kind of curved stove, it will be more versatile as I can use lower wattage stove for water boiling, simmering, deepfry, or anything that don't require much
Wok Size?
I just use the burner base from a turkey fryer.
Love the video, but just wanted to say the audio was a little hot in this one, made it harder to listen
Thank you for letting me know!
im like 70% sure that tempered glass is harder then your pan, so it SHOULDNT be able to scratch it, but break it, is a maybe.
ETA - admittedly I haven’t checked yet but I would love a dog food series for those of us who have picked up a few treat ideas from your videos but want to start cooking actual meals for our furry family members.
I’m lost with all that and end up just doing kibble, chicken, and rice.
I will absolutely go buy a carbon steel wok to replace the non stick one my husband bought me over a decade ago. It doesn’t get a whole lot of use.
My goal is to replace everything that I have that is non stick.
I should really wok a lot more than I do. Have a great time in Bali, bud. ;) x HAHAHAHHAAAA!
Thanks for thinking I'm pretty!
SIXTEEN INCH WOK SIXTEEN INCH WOK
sorry I'm too excited to wait to finish the video to comment... I just got the Abangdun for Christmas and almost returned it.
because of the wok.
not only the pfas, but the fit! I want to control the rocking of my wok, but the surface was too shallow.
so I went to my basement wok collection
like anyone would
and my 14 inch carbon steel was an even worse fit
as was my 12 inch, of course
and my 13 inch stainless
which, why do I even have that
but then
THEN
the 16 inch restaurant wok
the one I inherited from my grandma
holy shit
Jon surely you have a 16 inch wok?
try it please
No pfas in onyx pans, why make video and buy the pan you are talking about and not look up the basics?
Want a real carbon steel wok at real cheap price? I got a 14" one from a Costco Business Center (not your regular Costco) for less than $15.
Hey Jon! Love the videos. Quick question: could you us a flat bottom wok with these induction burners or would you recommend buying a new round bottom wok when using these? Thanks!
Abangdun one can accommodate both kinds
I think the best thing to do is just pretend it never came with a wok
Thanks for the video(s)!
After watching the previous video on this I tried finding something that would work with the EU power grid since both of your units require 120V. It took me quite a while, but the only one I was able to find that wasn't professionally expensive was one from lecon chef (ASIN B0CYT29NPS). This one actually comes with a basic rounded bottom carbon steel wok and I've been having a blast with that so far.
If you ever have the inclination (and money of course), would you be willing to review a unit that can be used with the EU power grid?
Can I have that crappy wok? I’ll pay for the shipping
not in the market for this at all. after the Technology Connections video, prepare for views lol
borage!
Let's not spread myths. It's wrong to say the hexclad looking would make us sick. While there is no PFOA/PFOS in this hexclad looking wok, it's still not as convenient to use as a proper wok so I totally agree with you, don't use those.
Thanks for the review!
What? No cooking just talking?? I thought you should do the "showdown" by cooking stuff on both units? 🤨
"I don't want you to get sick...and die." *subscribe*
Ok full blown crush 🫠
Those arms though
Study pitch: induction wok units vs a good ole propane burner w/ a wok ring
Is this a video about kitchen wars and Ewoks. . . . . . . . 🤣🤣🤣🤣🤣
Well, you're pretty hot yourself Jon.
Why don't you show how you use them. Only words !
Really old? Good grief...
Induction cooking systems are amazing. unless you have a pacemaker/defibrillator and you die.
How can I contact you? I sent you private messages and emails but received no response.
I know I picked a good wok because @cookingbomb has the same one 😂
What size of Oxenforge wok would work best for the Abangdun? Would the 30 or 32 inch work?