Induction cooking - but what about woks?

Don't tell Fozzie Bear about this.
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[Dostwyn]

The purpose of this video:
1. Show that induction woks exist
2. Allow to make as many wok puns as possible

[insaneferret]

This company missed the golden opportunity to call it an e-wok

[elliottbradbury]

"If it's not dishwasher safe, I don't have room for it in my life" SO VALID, BESTIE. This rule has actually saved me so much money on novelty mugs XD

[vwestlife]

I'm hoping for a battery-powered one, so I can have a wok in the park.

[kvjwvgu]

In China, there have been high-power induction cooking designed specifically for woks for a long time. Because many shopping malls do not allow restaurants to use fire, induction cooking is the only option.
A 3500W induction cooking for woks costs only $25 in China (including tax and shipping)

[glenng]

As an Asian I would like to add:
1) 5kW-6kW induction wok-compatible stoves are fairly common in East Asian countries at least for restaurant use. "Wok hei" is really not an issue at all with the power they offer.
2) For a typical stir-fry dish, a 20-minute default timer sounds quite plentiful, especially on a home cook scale.

[tomaccok]

If you installed some solar panels on your roof you'd basically be wokin' on sunshine.

[alexg]

I'm Chinese and I use wok for cooking an awful lot. The truth is for family use a regular induction cooktop coupled with a flat wok (yes these things exist) is quite enough. I've been using induction stoves for well over a decade now and I use it INSTEAD of a traditional gas stove whenever and wherever I can. It's efficient, it uses clean energy, it doesn't produce excessive heat, and most of all I don't have to worry about fire hazard or gas leakage. Also these things are incredibly cheap (at least in China). For a standalone cooktop it's usually no more than 50 US dollars (converted from Chinese Yuan). I currently work abroad and I took one with me, love it.

[TheRWS]

That is cool, i was at a restaurant with induction woks yesterday.
I asked the owner about them and they said that they had been using them for years and that they are very happy with them.

[denisdrozdoff]

1. This episode was brought to you by "Too many small kitchen appliances".
2. I bet there's a digital thermostat on a chip IC somewhere and they were like "what features we will use? All of them."

[Beautiful-ModelBarbara-Hut-sj]

I'd almost say "Damn november is early this year" but that intro was pretty high effort

[SleepyFen]

As someone who owns a flat-bottomed induction-compatible wok, I'd like to point out that you don't need a big kitchen gadget on the side to make stir-fry. It works like a charm with my induction stove top and gets hot in a matter of seconds without turning my kitchen into a sweatshop from an open gas flame.

[TwoScoopsofDestroyer]

Fun fact: nuwave was named after their first product: the nuwave, a countertop convection oven that actually saw some commercial success. Possibly the first "Air Fryer" on the market.

[sigrid]

As someone who uses the Nuwave Wok on a regular basis to cook for my family of 3, I just want to say that the wok it comes with is actually a really good wok! The handle and wok are a single piece of metal so there are no rivets or welds to worry about the handle breaking off. You can also easily remove the silicone sleeve on the handle with some snips, and I highly recommend doing so because all it will do is just trap water and cause rust. The handle will never get hot enough to require the sleeve in the first place so the sleeve is completely unnecessary and does more harm than good. I haven't found seasoning the wok to be an issue at all. It will just be more uneven than on a gas wok burner.

Swirling the wok around when heating it up is the key to a good stir fry (the nodules on the rim of the induction wok burner allow for smooth shifting of the wok but they may need to get broken in a bit). Get the sides to at least 300°F before starting to cook for best results. You can see where the heating element is in the video, so you want to swirl the wok so the sides get some of that heat. If you don't swirl the wok and just let the wok sit still while heating, the sides will not even be 120°F. I like to get the sides up to 300°F and the main area up to 500°F, and every few minutes, do another swirl to bring the sides back to 200-300°F. I mean, it's a wok, not a stock pot - Keeping things moving is a big part of wok cooking. This keeps everything nice and hot and I can sizzle 1lb of ground meat without any water pooling up. With regular use, it will get seasoned enough to do fried rice, eggs, or chow mein without anything sticking.

Also, the wok is made of Nitrided Carbon steel, so it is very rust resistant and does not need to be oiled between uses. As for the "flimsiness", that may be a matter of preference but it's not necessarily a negative. You want it to be a bit light weight, because you'll be tossing stuff in and out so you want to be able to flip the wok (+ weight of food) with one hand.

[TawnyFawny]

I hope it's been said before, but this channel's captions are the absolute best on YT. They're accurately spelled and timed, and I want to say how much I appreciate them!

[KurosakiYukigo]

The literal one second riff cutaway at "Wok this Way" is why I love your channel.

[slaplapdog]

I started taking induction cooking seriously when I was contracted to install dedicated circuits for induction stove tops in a Vietnamese restaurant.
Precise control and lowering the ambient kitchen temperatures were the reason they chose induction as an UPGRADE.

[giga-chicken]

"It's similar to how wireless phone charging works" For anyone wondering: yes, putting your phone on an induction cooktop while its running will destroy it (very quickly, in fact). This is also true of coil, radiant, and gas cooktops.

[WrongDemographic]

Bought a cheap induction one-hob unit as an experiment. 2KW, just plugs into a standard socket. Absolutely fantastic bit of kit. Faster and more controllable than my gas hob. And I use a flat bottomed wok on it.

[mwalker]

Good to know induction technology is expanding to account for different woks of life.