As a wok cooking teacher, I’ve solved the issues of wok cooking AT HOME with these four ESSENTIAL elements so you’ll have success: a good wok, the right technique, quality ingredients and most importantly, HIGH HEAT.
For the past 20 years, I’ve recommended the 12K Iwatani butane gas stove. It is the most efficient and practical heat source for wok cooking AT HOME and the best value. Setting the gas stove on top of your electric cooktop with your wok and you’re ready to GO! A light, portable gas stove also comes in handy during hurricanes, power outages but has MANY OTHER GREAT BENEFITS highlighted here.
However, there are issues to using an open flame gas stove. Some condo buildings prohibit their use (open flame) and you have to remember to order refills so you don’t run out in the middle of a stir fry.
My experiences with different heat sources…
GAS
I’ve used both residential and commercial gas stoves. I’ve found four main issues:
- Many residential gas stoves still don’t generate enough high heat, typically 7-10K BTU.
- The burner rings are too wide since they are designed for flat pans. The heat is not focused at the base of the wok like the Iwatani butane portable gas stove so flames are leaping up the sides of the wok and handles become hot.
- Gas lines are expensive to install, told about $10K.
- Industrial, high end gas stoves cost upwards of $4-6K.
Electric Glass Flat cooktops
These are the most common stoves installed today. Their “modern and clean” design might be the reason for their popularity, but for me this was NEVER an option. The surface contact area between the round bottom wok with the flat cooktop is too small to transfer enough HIGH HEAT. The propensity of the wok to scratch the glass top also makes it impractical and would void the warranty from the manufacturer.
Why not use a flat bottom wok? Don’t get me started, I mention ALL the reasons why NOT here.
INDUCTION…
Induction means generating a magnetic field which causes the wok to heat. No outside heat is applied to the wok. The heat is generated within the metal. If there’s no wok on the stove, no heat is generated.
NOTE: I was NOT paid by Nuwave to write this post.
I’ve followed the induction technology over the past 20 years. Cost and size were the biggest obstacles to the technology becoming a consumer item. The units I experimented with were heavy and bulky (took up too much counter space), noisy (extraction fan), power challenged (220 voltage required), and expensive (all units priced $1-4K).
Now, there’s a perfect unit for the home kitchen…the Nuwave Mosaic Precision Induction Wok Stove!
It meets ALL my requirements…it’s light and attractive and retains high heat, up to 575. My 15” cast iron wok fits the unit perfectly and together they have such a small footprint that it’s always out on my counter top. I’ll post how to actually use this induction stove in another post.
My setup at home, I’ll explain in separate post
how to use the induction stove and
why you need the wood chopping block
if you set on top of your electric stove!
Wok Star’s 15″ lightweight, cast iron wok fits perfectly in
Nuwave Mosaic Wok Induction Stove
I believe so strongly in this stove, I want to figure out some kind of partnership and offer it as an option with my WOK STAR KIT BUNDLE.
I know many of you have been waiting for this review,
so share your concerns and ask any questions in comments below.
CONCLUSION:
The wok cooking experience is the same whether you’re using the NuWave Mosaic Precision Induction Wok Stove or Iwatani Gas Stove. I like having both heat sources because a portable butane gas stove is a reassuring backup for emergency situations like hurricanes and power outages.
When I said, “the induction stove was the greatest invention since fire,” I wasn’t exaggerating because many people aren’t allowed to have open flame stoves in their buildings, so induction would be their only choice!
Here’s my Amazon affiliate link to purchase a
Nuwave Mosaic Induction Wok Stove!
(it does come with a heavy, unseasoned carbon steel wok, so keep that as a backup)
And still get my WOK STAR KIT HERE.
Now, you’ve really got the best of both worlds!!!
I’m trying to figure a way so you can have the one-stop shop experience. I’ll keep you posted.
NOTE: I was NOT paid by Nuwave to write this post.
Different ways I’ve used Nuwave Mosaic Precision Induction Wok Stove…
Hi, I am so glad read this article on your website. I have learned some tips for Chinese commercial Induction wok stoves, which will help me to purchase a commercial induction wok cooker for my cantonese restaurant. Thanks a lot and keep at it.
I’ve read that the induction element only heats the very bottom of the wok, not up the curve of the base. Is that true? I have an induction cooktop, and though it’s flat, I can use a carbon steel wok with a small flat bottom. I’m wondering if the Nuwave does any better? Or is it really more of a stability benefit for being able to use a round bottom wok?
Yuen, I’m so sorry for delay responding. Spam is overwhelming, so real comments are getting buried. Alright, this is a wok bowl shaped induction stove specifically for a round bottom wok. I’ve had no issues with heating up sides of the wok. I cook stews and soups that fill up more than half way up and heats up beautifully.
However, if you’re happy with your flat induction stove and flat bottom wok, stick with it.
Hope this helps. Let me know if you have more questions.
I bought a NuWave not long ago and I love it, but I have an issue: most recipes and such say things like “cook over high flame”, or “medium flame” and I’m not sure what temperature setting that corresponds to. Any suggestions?
Hey Keith, sorry. Nuwave’s highest temperature is about 575, so I would say half at 280 would be medium. Try that and let us know, good luck.
Nina, I am only 2 months late responding, so sorry. YES, Ralph uses the induction ONLY. He finds he has more control.
So excited to finally read your review! Does Ralph give it the seal of approval? Were the eggs and bacon the same as on the gas stove?
Nina, I thought I responded, sorry. YES, he loves the results, same as on gas stove.
I was so happy to see you on Facebook in the Nuwave room. I’ve had my hand hammered carbon steel woks since the early 90’s but found I could Not use them on my mother’s coil electric stove at all, when I moved out I had access to a gas stove and yet there just never seemed to be enough heat to do more than steam the veggies, or meat. I got my first camping stove and found that to be a better more controlled fit. But couldn’t use them inside safely. I witnessed personally what lighting kerosene and butane inside an enclosed home can do, it became a tinderbox. So I resolved myself to using my round bottom woks outdoors only. But then Nuwave and a few other manufacturers started making induction Wok burners and I wanted to try one but the price at the time wasn’t right, but now is a perfect time to buy one and they give you lots of extras too. But now I’m enjoying using my old friend again. They are no longer relegated to the barbecue section of my house, they are back in my KITCHEN where they belong.
yes, it heats up the WHOLE WOK and the temperature is SEARING HOT which is GREAT for wok cooking. I’ll be joining you to cook soon
Hi Jenni, oops, sorry for delay responding. Yes, so happy Nuwave got this down. For many who cannot have open flame in their condo, it’s a PERFECT ALTERNATIVE. Happy wokking!
I have been waiting for this review! Finally get to see it! When I first heard about this, I was really excited and this was the perfect combination – using an old traditional wok mixed with modern technology by induction.
Hi Wayne, yes, perfect combo using traditional wok with modern technology.