Can I just say thank you so much for making this my most viewed video on opening regardless of the fact that the auto focus truly had something against me that day. I’m changing up my equipment and upgrading all of the things, so hopefully we won’t have this issue again. Thank you so much for your patience and thank you so much for your support.
Autofocus was thrown off by the sunlight coming through the shutters. Closing them completely should sort out the issue. That said, newer video and lighting equipment should resolve the issue for good. Good luck
It's funny how many of the reviews on amazon are praising this nonstick wok. I'm in total agreement with you. I would NEVER use a nonstick wok at the temps typical for stir frying, and considering it's a knock off hexclad when I think hexclad is bs anyway.
Plus a well seasoned wok/carbon steel/cast iron pan is also non stick so it makes EVEN LESS SENSE unless you suck at cooking and cook at a much lower temperature than you should.
@@warpbeast69 Disregarding the "lower temperature than you should" which I disagree with (I prefer non stick pans for low temp fast cooking), it should be noted that a good wok/pan that is cast iron or carbon steel often takes time and care at first..... They BECOME good. It needs to be well seasoned.... My grandma's cast iron works so well cause it was used so much and my newer pan needed a few years to get as good results....
@@TheDeathmail Yes you're right but I was also referring to the basic stainless steel pans most people started using before non stick. They're made for higher temp and once the cooking is done on that side with the fat it doesn't stick (eggs even though eggs are the trickiest) non stick allowed much simpler cooking but also lower temperature cooking too though more out of necessity cause high temp degrades the non stick coating and you don't want that. Non sticks are definetely more convenient which is their entire point but people have been more and more "losing knowledge" about cooking and proper use of their cooking utensils is one of them in my opinion.
A lot of people like teflon pans simply because they're easier to clean. Also most home cooks aren't blasting their woks, they're just treating it like any other western style pan with lower temps
Yes to a follow-up review on the “new girl” please! And, I 100% agree with you on not using non-stick for wok cooking. “Baffling” was a great word for that 😂
For those who don't know Teflon begins breaking down at 500*f or 260*c,it begins to evaporate at 628*f or 331*c. It becomes toxic when it does that. Woks, especially on the high end can exceed those numbers.
I actually really need this video, thanks Jon! I live in a tiny teeny dorm type apartment- I dont even own a STOVE! Perfect vid for a much needed upgrade :)
I have completely turned my back on non stick cookware. I have gone back to cast iron and carbon steel and while yes I have occasionally had issues with things sticking it's usually my fault I either didn't use enough fat to grease the pan, or I didn't let the pan get hot enough before I threw the food on.
I'm waiting patiently for a followup to see long term durability. Thanks!! Camera Note: your autofocus is pulsing a bit. Look at the background come in/out of focus real quick throughout...
@@jonkung Yeah this used to happen on Panasonic mirrorless cameras from a few years ago too. Current Sony and Canon have great autofocus that does NOT do this pulsing...
I’d love to see the size and shape of the coils in each of them, and whether either one concentrates the heat more in the center. As an aside, the 1500w of the Nuwave is just low enough for 14 gauge wire; the 1700w requires 12ga. That may explain the power cord difference
I thought you’d get a kick out of knowing that most of the commercials I see on your channel are from Old Spice….you should be one of their models!!! They seem to like us Asians lately😂
Cooking for me is my fun hobby. I do it to relax and destress. I really enjoy the process of learning new things. I have 2 woks, but have never had a good stove for it. Coils mostly. Been looking for an induction hob for it for ages, this is wonderfully informative nd consideration inducing. I agree with the glass rubbing concern. I also like the stability of the ring. Got some nerve damage so setting it down suddenly amd having it be firmly held would make me feel safer.
I'm a vegetarian wok lover since before Jon was born, using gas at home. After looking and thinking for years I finally bought the Nuwave mainly because I'm getting old and handling a heavy steel wok is getting harder. Thank you very much, Jon, for your great review here.
Thanks so much for doing this video. Love the Nuwave, really curious to hear how the Abangdun holds up - consistent vs pulsing might be enough to make me want to switch, but I'm also very curious if Abangdun made the basin shallower in order to purposefully do a better job maintaining greater heat in the bottom part of the wok. One issue I've faced with the Nuwave is that when I've used a shallower wok (for example an extra large stamped wok) the bottom of the pan was too far from the surface of the Nuwave's heating basin. This meant that, rather than the bottom of the wok being the hottest area, there was a ring around the center of the wok that was the hottest part of the pan - obviously a major problem for stir frying.If the glass is able to support long-term heavy use, it would be nice to have a tactile sense of where the greatest heating effect will be for times when the epicenter of heat needs to be moved. This also makes me wonder, though, what the drop off in heat will be on the sides of the wok. Please keep us posted.
I have a regular flat induction burner as well as an induction stove, and I use them a lot, and in spite of the pots coming in contact with the glass, I have had no problems at all in a decade.
Thank you for this video. I’ve been eyeing that oxenforge for about a year now. Atm I live in an apartment with a gas stove so round bottom would be fine. I love gas so much but at work we use induction and yeah, next apartment will be induction. You know why if you’ve used it. Anyway, seeing these bench top wok “burners” do make me confident in purchasing an oxenforge wok 🤩
I bought a nuwave after seeing one of your videos and love the damn thing. One thing that baffles me is that when I use an infrared thermometer to take the temp of the wok at full blast (sear level) I see wild temperature fluctuations between 500F-700F, which leads me to think that maybe the readings are not accurate ? Would be interesting to compare temps between the two if you do a follow up video on it.
I will absolutely do that. When using the Nuwave you actually can hear when power is being delivered to the unit and that’s when it’s going to be the hottest. It’s this faint buzzing noise. Unfortunately it’s not good at maintaining a constant level of power so finesse it by listening for the buzzing.
Has anyone tried the Galaxy GIWC18 Stainless Steel Induction Wok? It's another induction wok burner I've seen on the market, and it seems good for the price of $150, with a maximum wattage of 1800
The Abangdun wok would be good for steaming as it's stainless steel so it's less likely to oxidize. You'd have to put it on lower heat though which may make it take longer for the water to boil.
No. Basic physics. Water at ambient pressure will not get much hotter than 212ºF. The very act of boiling away and forming steam bubbles is carrying away heat. The only way to get it much hotter is to increase pressure. That's why pressure cookers were invented.
There’s an interesting difference between these units according to their descriptions. While the Chushofu says it’s 1700 Watts versus the Nuwave’s 1500W it also says it only heats to 464deg F. The Nuwave claims it heats to 575deg F. That’s a claimed 111deg advantage with 200 less watts. It’s possible that better efficiency might account for the difference or, more likely, it’s simply that their claims are typical advertising BS. I’d really like to see you test this out when you do a side-by-side cooking test and see how hot they actually get. Thanks for your videos, very informative.
The maximum temperature difference is probably just due to different limits set to protect the hardware or the nonstick coating on the pan that the Abangdun comes with. All ceramic top electric cooktops have a thermal cutout temperature beyond which they'll cut the heating power until the pan that's on top cools a bit so that they don't overheat. Remember that the Nuwave only has a narrow contact area around the edge where the wok is naturally cooler, with an insulating air gap in the middle where it floats above the glass, so the pan can be hotter without heating the electronics as much. You would still get radiative heat transfer into the cooker down from the wok, but presumably less than with the Abangdun where the hottest part of the wok is actually resting on the glass. You don't actually need a huge amount of power to heat something to 575°F if the power is concentrated in a small enough area and the thing being heated doesn't lose the heat faster than it is being added. An electric spiral cooktop element typically goes to 500°F on medium, 700°F on high. In an induction cooktop, the cookware is functionally the heating element. Carbon steel isn't a great conductor, and it is air gapped in the Nuwave. Even though it has a greater surface area than a spiral element, the wok should be able to get to 575°F and beyond with 1500 W if operating empty and without limiters. I would be surprised if the maximum temperatures for both of them aren't just temperatures at which they've been programmed to stop adding more energy. Both have thermometers built in to detect the wok temperature and have the ability to be set to maintain a range of temperatures, so it's already built in. Arguably, given what he has said about the Nuwave overheating and shutting off sometimes, Nuwave was perhaps a bit aggressive with its maximum temperature setting actually, or didn't incorporate enough cooling into the cooker to match that target temperature for sustained use. Granted, it's a home unit, not a commercial one, and he uses it harder than most home cooks probably do, so Nuwave might say that it was not designed to be used in something resembling a commercial duty cycle and they put in enough cooling for its intended use. Of course, where the power difference matters is in how fast each cooker can transfer heat to things that you put in to the wok. Generally anything you put in to cook will be cooler than the maximum temperature achievable, and usually cooler than the wok at the time you add it. A higher power cooker will be able to heat the wok back up faster after you add food to it, resulting in better temperature consistency than a lower power one, and faster cooking.
Well even if it doesn't break the lack of depth basically kind of sucks doesn't it? I mean the best part about the nuwave is it as close replicates a wok's heat and heat spreadage alongside the sides as possible without a gas + jet engine burner. If it can only most heat the bottom I mean that's just wasted energy even if induction is more efficient it still uses the same amount of watts as it says
I have a generic carbon steel Cantonese style wok that I certainly don't use often enough...😬 Occasional stir fry dishes, and that's the extent of it. I've considered getting a stainless wok for steaming, as I don't like what boiling water does to the carbon steel, and wok steamer baskets are so much better than any steamer pot I've used. I don't think I have the counter or storage space to justify buying either of those units, considering my limited use, but that doesn't mean I don't want one...
Will either of these burners take my solidteknics flat bottom woks Induction friendly? I am a bit concerned that the pan doesnt activate on the surface of induction.
The annoying thing for me is that no affordable induction wok "burners" (burners? inducers?? stovetops???) are available over here in Europe. The Nuwave has been sold out for at least a year and not restocked since, and the Abangdun is not even visible on any storefront. And I'll be damned before I shell out 300+ bucks for a kitchen appliance I don't even have room for. So, I'd love to get one, but I also absolutely can't thanks to geographical challenges 😭
Instantly subscribed after your Oxenforged wok review.....very informative. ❤️ I have a question though.... I see you put your Oxenforge in your nuwave..... Does the Oxenforge really work with nuwave? What size fits best? You must know 😅😇 Thanks for a great channel.... I have lots of videos to go through 😍😍😍😍😍
I owned an automotive air conditioning & radiator repair shop for 30 years. I tried to really understand the difference between temperature and the amount of heat energy being added. ** Also keep in mind that heating 1 pound of water from 211°F to 212°F "takes 1 BTU of heat". ** But heating 212°F water to 212°F steam takes 970 BTU's. ** Notice how much heat it takes to change the state of water! The water in the food and any water added zaps the amount of heat being added. What I would really like to know, is the best temperature to use the wok at: (1.) Cooking scrambled eggs (2.) versus meat (3.) versus the temperature they cook at at Chinese take-out restaurants. When camping I use a large electric non-stick coated frying pan. I can set the temperature I want to cook at and forget about heat control. Just cook! If I had a little bit of food in the 1700 watt induction wok cook-top then I might set it different temperature for scrambled eggs than I would for meat. I notice people showing how to cook with a wok with a high powered stove show methods to control the heat that gets to the food. Thanks.
How do you like your Oxenforge wok? My older sister got the NuWave Induction Wok cooktop because of your videos/recommendation and it has been great over this past year. She’s been obsessed with wok cooking ever since and tries to cook anything she can with the wok that came with the NuWave Induction cooktop. My sister’s 22nd birthday is coming up and I was planning on getting her an Oxenforge wok because those are handmade and nice from what I’ve seen. Plus she can still use it with her induction wok cooktop that she loves so much. I’m not sure if an Oxenforge wok is worth the price though because I could give my sister so many more Kpop merch for the same price. I would rather get her something really nice that she likes over many little things like albums, posters, photocards, and so forth, but I don’t know anyone else who has a direct comparison between the wok that came with the NuWave Induction Wok cooktop and a fancy Oxenforge wok. Thank you for any possible advice
Thing I like about the NuWave is the way the wok sits on the burner compared with the other one. I used to have a flat-bottomed wok, and when I tried it on an induction burner it tended to slide pretty freely, which made me nervous. The NuWave is more stable especially with a round-bottom wok
I have a garden and want to cook outdoor. Cant find any of the models you recoment on german amazon. All i find are no name stoves or expensive brand ones. But i also found an hot wok pro burner with 12kw. Dont know if i shoud invest into an 300+ brand induction stove, the no name ones go for 190€ or the gas for 150€. My wok game right now is weak with eletric stove which is always too cold.
Thanks for doing this comparison! I'm moving from gas to induction (moving places) and can't stomach the idea of giving up wok cooking. Lots to think about and I appreciate your thorough review! Also, non-stick wok? My wok is already non-stick. Let's not mess with perfection.
Great honest video. I'll give an answer to your question of why the non-stick wok with the Abangdun. Unfortunately technology in general and cooking technology in specific has become as much about trendy fashion as it has about pure functionality.
The prices for the concave induction tops haven't come down relative to the flat tops. How would a flat induction cooktop paired with a flat bottom wok compare to the ones reviewed in this video?
How does these “induction” burners work? The wok doesn’t even touch the burner and I believe both have tempered glass surfaces. I thought induction only works with metal to metal contact?
Induction doesn’t even need the pan to touch at all, it’s magnet based. On my induction stove I can hold the pan an inch or so above the burner and it still heats up.
It appears that there is a newer version of the Nuwave version on Amazon. The newer version max power is 1800W. I've got one of their precision induction burners for flat pans. I'm very pleased with it.
Can you use a different wok in the Nuwave induction burner? The Nuwave instructions say to only use their wok since it has a precision fit. However, it has a rough texture and would prefer a wok with a smooth texture. Does your Oxenforge work well in the Nuwave?
I was just struggling to whether buy an induction burner or an electric hot plate, and I see this guy just post 1 or 2 days ago. To think that I went, "Hey! This is the same person that sold me to switch from gas with his YT Short."
Thanks so much for making this video! I have the NuWave model but it’s pretty terrible for me at maintaining a steady temperature, which is related to the cycling issue that you mentioned. It lets me hit full blast but for delicate work - absolute no go. May consider the Abangdun.
You should try reviewing the Induction Wok Burner made from SUNATUR. I bought the SUNATUR LC-SY350A 3500w unit and tbh it's the first time I can use the full potential of my wok because before I only had a small camper burner stove which the flame output is not sufficient to achieve wok hei. The SUNATUR one for me I can actually cook fried rice as fast as restaurants now and achieve a good amount of wok hei. Definitely recommend you to try it and see if it's good for you. Only gripe is it's a bit tall so if your countertop is high might be a bit annoying to use.
If you’re doing a comparison, would love to see how the Galaxy GIWC18 fares against these two. Very similar specs. It’s the one that Kenji Lopez-Alt was using while he was doing demos when his wok book was first released.
Kinda wondering what Duxtop or Breville would release if they entered the competition. On a separate point, do you know of any built-in wok burners aside from Jenn-Air?
So if someone was buying one for their home, you would recommend the Abangdun Concave Induction, but what wok would you recommend for someone who LOVES Asian cuisine and is learning how to cook it?
I, too, am struggling to understand on what planet a non-stick wok makes sense. Besides, seasoning a wok isn't rocket science but good to learn on a cheap but functional one like nuwave put in their box.
Great video bro, thanks! Just one protip: in scenes like this set your camera\phone to manual focus, test it and record. Autofocus hunting is pretty distracting
Actually, just because the power cable is externally a lot thicker on the Abangdun doesn't mean that it's actually a better power cable. Sadly, it's not at all unusual for cheaply made power cables to use a lot of insulation so that they look sturdy, but for the conductors themselves to be very thin (copper being relatively expensive compared to plastic, or they may well even be using aluminum). It's distinctly possible that the Nuwave actually has the cable with better conductors. The only easy way to know if the power cable is any good is to have a look at the conductors themselves. One option is to just to chop it off at the plug end, strip down the wires, and then connect them to a new plug when you're done with your examination, if you feel up to it. Perhaps easier is to open up the unit itself and have a look at the conductors coming out the internal end. The less easy ways involve passing high currents through the cable and seeing how much it heats up. The issues that may arise when doing that are probably obvious.
would you say that both of these typically produce more heat than a home (old crappy rental) gas stove? I have an outdoor burner but I'd like to cook inside without the pitfalls of gas 🙃
Probably. It's important to keep in mind that gas stoves transfer -- at best -- 40% of their heat output to the pan, while induction units deliver 85%. In my experience, crappy gas stoves have pretty low energy output to begin with, so I suspect you'd be a bit blown away by how fast and how hot the nuwave will get your wok.
Nuwave just released a updated model of the induction wok that has a higher rated top output of 1800w, would love to see a review comparing the new to old in use. Thanks for the comparison!
@@jonkungI searched nuwave induction wok on amz , I think it's like 4th or 5th result from the top, it's 199 with like 20 reviews. It won't let me link it sry
@@jonkung Looks like its probably mislabeled. New NuWave seems to be #30802 based on pictures (currently listed on Nuwave website as well), old one appears to be #30801. Both have the same user manual (updated 8/2023). What's more interesting is that GastroGear also has this same induction wok burner as Abangdun - (GastroGear is cheaper at this moment).
Dude, Thanks for the review. I just pulled the trigger on the Abangdun from Amazon. Worried about the Hexclad based on your opinion though. Hey do a follow up. Especially using the Hexiclad it came with.
I got a nuwave after seeing your videos. I think I’m doing something wrong. Every time I put food in it. It cools down real fast and has a hard time getting hot again. I know it’s user error. Can you do a video of a full cook and showing the controls please. No one has made one yet for the nuwave.
Will either of these work with a flat bottom wok? I know round is better but I've got a few flats that I use with my gas stove, would love to keep using them if possible.
Hi Jon, How about a commercial model like this Galaxy GIWC18 Stainless Steel Countertop Wok Induction Range / Cooker - 120V, 1800W? Have you tried them?
I have not. Commercial tools are great, but I want to be considerate of consumer priorities such as aesthetics. if something looks a little too industrial, I wouldn’t expect someone to have it in their home kitchen. If I still had my restaurant, I would totally try it but I do believe encouraging companies to make these available for our homes should be the priority
Which is so ironic because you’re closer to China and you have more Chinese there. Actually dimsimlim told me he bought one so there has to be an Aussie source somewhere.
The new listing has the 1800w title, but all the reviewers and the product page photos still all say 1500 for the max wattage so I’m not sure if that’s true. Edit: I'm im thinking is, alot of amazon product pages are generated with ai, it likely confused it with another product so a 1800 Watt model unfortunately may not even exist.
I've been concerned about induction giving of a magnetic field effecting the human body. I'm not sure how it would be any different than a wireless router right my your Manhood as you're cooking.
Can I just say thank you so much for making this my most viewed video on opening regardless of the fact that the auto focus truly had something against me that day. I’m changing up my equipment and upgrading all of the things, so hopefully we won’t have this issue again. Thank you so much for your patience and thank you so much for your support.
You deserve it all brother!!!
if you jump cut having the same zoom level would be nice. it's pretty distracting to keep going close far etc
I’m obsessed with that collapsible power tower that seems to slide out of your kitchen counter hahah
That autofocus was giving you grief, sir!
Autofocus was thrown off by the sunlight coming through the shutters. Closing them completely should sort out the issue. That said, newer video and lighting equipment should resolve the issue for good. Good luck
It's funny how many of the reviews on amazon are praising this nonstick wok. I'm in total agreement with you. I would NEVER use a nonstick wok at the temps typical for stir frying, and considering it's a knock off hexclad when I think hexclad is bs anyway.
It makes no sense whatsoever
Plus a well seasoned wok/carbon steel/cast iron pan is also non stick so it makes EVEN LESS SENSE unless you suck at cooking and cook at a much lower temperature than you should.
@@warpbeast69 Disregarding the "lower temperature than you should" which I disagree with (I prefer non stick pans for low temp fast cooking), it should be noted that a good wok/pan that is cast iron or carbon steel often takes time and care at first.....
They BECOME good. It needs to be well seasoned....
My grandma's cast iron works so well cause it was used so much and my newer pan needed a few years to get as good results....
@@TheDeathmail Yes you're right but I was also referring to the basic stainless steel pans most people started using before non stick.
They're made for higher temp and once the cooking is done on that side with the fat it doesn't stick (eggs even though eggs are the trickiest) non stick allowed much simpler cooking but also lower temperature cooking too though more out of necessity cause high temp degrades the non stick coating and you don't want that.
Non sticks are definetely more convenient which is their entire point but people have been more and more "losing knowledge" about cooking and proper use of their cooking utensils is one of them in my opinion.
A lot of people like teflon pans simply because they're easier to clean. Also most home cooks aren't blasting their woks, they're just treating it like any other western style pan with lower temps
That carbon steel wok is a thing of beauty. Also your sense of humor is appreciated.
Yes to a follow-up review on the “new girl” please!
And, I 100% agree with you on not using non-stick for wok cooking. “Baffling” was a great word for that 😂
For those who don't know Teflon begins breaking down at 500*f or 260*c,it begins to evaporate at 628*f or 331*c. It becomes toxic when it does that. Woks, especially on the high end can exceed those numbers.
This is perfect timing ... I just got my Nuwave Mosaic on Friday ... will be trying it out tomorrow ... I can't wait to give it a shot.
I’ve had the Nuwave wok sitting in my Amazon cart for a few days now. Your review has convinced me to pull the trigger on it!
great concept but please consider switching to manual focus bc i feel like im having a stroke D:
+1 me too
Yeah I’m getting a new camera tomorrow. Thank you for bearing with me.
I actually really need this video, thanks Jon! I live in a tiny teeny dorm type apartment- I dont even own a STOVE! Perfect vid for a much needed upgrade :)
Induction wok and an air fryer that can go low and long enough to dehydrate are the perfect capsule kitchen combo
very comprehensive. if i learned one thing, is that you can find something for every wok of life
I see what you did there
😂😂😂🌸💕
I have completely turned my back on non stick cookware. I have gone back to cast iron and carbon steel and while yes I have occasionally had issues with things sticking it's usually my fault I either didn't use enough fat to grease the pan, or I didn't let the pan get hot enough before I threw the food on.
What about stainless steel?
@@RoroYaKnowoh I use stainless steel I must have forgotten to put that. But those are pretty much only sauce pots and my giant pot for pasta.
I was irrationally excited for this review 😂 this is my dream set up for a wok
Love my nuwave, great review, i hope the new guy in town is as sturdy as the old favorite.
I'm waiting patiently for a followup to see long term durability. Thanks!!
Camera Note: your autofocus is pulsing a bit. Look at the background come in/out of focus real quick throughout...
Im trading my fujufilm for a Sony because of this very issue.
@@jonkung Yeah this used to happen on Panasonic mirrorless cameras from a few years ago too. Current Sony and Canon have great autofocus that does NOT do this pulsing...
I've been looking for a good quality video for these. Thanks so much for this.
I’d love to see the size and shape of the coils in each of them, and whether either one concentrates the heat more in the center.
As an aside, the 1500w of the Nuwave is just low enough for 14 gauge wire; the 1700w requires 12ga. That may explain the power cord difference
I thought you’d get a kick out of knowing that most of the commercials I see on your channel are from Old Spice….you should be one of their models!!! They seem to like us Asians lately😂
I'm not a cook but damn you're a very experienced knowledgeable RUclipsr when it comes to this field, keep on going!
Cooking for me is my fun hobby. I do it to relax and destress. I really enjoy the process of learning new things. I have 2 woks, but have never had a good stove for it. Coils mostly. Been looking for an induction hob for it for ages, this is wonderfully informative nd consideration inducing. I agree with the glass rubbing concern. I also like the stability of the ring. Got some nerve damage so setting it down suddenly amd having it be firmly held would make me feel safer.
Hahaha the second time I ever cooked in a wok I had my oil spontaneously cumbust. 😅 I was like, "Ah, that is too hot apparently." 😂
I'm a vegetarian wok lover since before Jon was born, using gas at home. After looking and thinking for years I finally bought the Nuwave mainly because I'm getting old and handling a heavy steel wok is getting harder. Thank you very much, Jon, for your great review here.
Thanks so much for doing this video. Love the Nuwave, really curious to hear how the Abangdun holds up - consistent vs pulsing might be enough to make me want to switch, but I'm also very curious if Abangdun made the basin shallower in order to purposefully do a better job maintaining greater heat in the bottom part of the wok. One issue I've faced with the Nuwave is that when I've used a shallower wok (for example an extra large stamped wok) the bottom of the pan was too far from the surface of the Nuwave's heating basin. This meant that, rather than the bottom of the wok being the hottest area, there was a ring around the center of the wok that was the hottest part of the pan - obviously a major problem for stir frying.If the glass is able to support long-term heavy use, it would be nice to have a tactile sense of where the greatest heating effect will be for times when the epicenter of heat needs to be moved. This also makes me wonder, though, what the drop off in heat will be on the sides of the wok. Please keep us posted.
Makes me think that the abangdun one is actually made to use a larger wok.
I have a regular flat induction burner as well as an induction stove, and I use them a lot, and in spite of the pots coming in contact with the glass, I have had no problems at all in a decade.
Thank you for making this video... FINALLY🥰
Technology Connections followers here after learning that induction wok burners exist at all
true
Thanks for the excellent video. I ordered the Oxenforge hand-hammered wok and it is on its way to me. I can't wait to start cooking with it.
What size did you order
@@stevehaigler8262 The 14" wok. My new exhaust system gets installed Wednesday so I can finally start high heat cooking.
Which Induction Wok burner are you using with your 14” Wok and how does it fit?
@@pauleyedwin6056 I'm not using a wok burner, I'm just using my gas cooktop which has 1 30,000 BTU burner.
Thank you for this video. I’ve been eyeing that oxenforge for about a year now. Atm I live in an apartment with a gas stove so round bottom would be fine. I love gas so much but at work we use induction and yeah, next apartment will be induction. You know why if you’ve used it.
Anyway, seeing these bench top wok “burners” do make me confident in purchasing an oxenforge wok 🤩
It looks like Abangdun partnered with Nutrichef for the wok. Their hybrid pans have the EXACT same flame pattern along the ridge.
Interesting!
I bought a nuwave after seeing one of your videos and love the damn thing. One thing that baffles me is that when I use an infrared thermometer to take the temp of the wok at full blast (sear level) I see wild temperature fluctuations between 500F-700F, which leads me to think that maybe the readings are not accurate ? Would be interesting to compare temps between the two if you do a follow up video on it.
I will absolutely do that. When using the Nuwave you actually can hear when power is being delivered to the unit and that’s when it’s going to be the hottest. It’s this faint buzzing noise. Unfortunately it’s not good at maintaining a constant level of power so finesse it by listening for the buzzing.
Has anyone tried the Galaxy GIWC18 Stainless Steel Induction Wok? It's another induction wok burner I've seen on the market, and it seems good for the price of $150, with a maximum wattage of 1800
One question about using induction is due to me being a big fan of wok hei in my cooking.
The Abangdun wok would be good for steaming as it's stainless steel so it's less likely to oxidize. You'd have to put it on lower heat though which may make it take longer for the water to boil.
No. Basic physics. Water at ambient pressure will not get much hotter than 212ºF. The very act of boiling away and forming steam bubbles is carrying away heat. The only way to get it much hotter is to increase pressure. That's why pressure cookers were invented.
Very VERY interested in a longer term/heavy use review in the future. Just my two cents.
There’s an interesting difference between these units according to their descriptions. While the Chushofu says it’s 1700 Watts versus the Nuwave’s 1500W it also says it only heats to 464deg F. The Nuwave claims it heats to 575deg F. That’s a claimed 111deg advantage with 200 less watts. It’s possible that better efficiency might account for the difference or, more likely, it’s simply that their claims are typical advertising BS. I’d really like to see you test this out when you do a side-by-side cooking test and see how hot they actually get. Thanks for your videos, very informative.
The maximum temperature difference is probably just due to different limits set to protect the hardware or the nonstick coating on the pan that the Abangdun comes with. All ceramic top electric cooktops have a thermal cutout temperature beyond which they'll cut the heating power until the pan that's on top cools a bit so that they don't overheat. Remember that the Nuwave only has a narrow contact area around the edge where the wok is naturally cooler, with an insulating air gap in the middle where it floats above the glass, so the pan can be hotter without heating the electronics as much. You would still get radiative heat transfer into the cooker down from the wok, but presumably less than with the Abangdun where the hottest part of the wok is actually resting on the glass. You don't actually need a huge amount of power to heat something to 575°F if the power is concentrated in a small enough area and the thing being heated doesn't lose the heat faster than it is being added. An electric spiral cooktop element typically goes to 500°F on medium, 700°F on high. In an induction cooktop, the cookware is functionally the heating element. Carbon steel isn't a great conductor, and it is air gapped in the Nuwave. Even though it has a greater surface area than a spiral element, the wok should be able to get to 575°F and beyond with 1500 W if operating empty and without limiters. I would be surprised if the maximum temperatures for both of them aren't just temperatures at which they've been programmed to stop adding more energy. Both have thermometers built in to detect the wok temperature and have the ability to be set to maintain a range of temperatures, so it's already built in. Arguably, given what he has said about the Nuwave overheating and shutting off sometimes, Nuwave was perhaps a bit aggressive with its maximum temperature setting actually, or didn't incorporate enough cooling into the cooker to match that target temperature for sustained use. Granted, it's a home unit, not a commercial one, and he uses it harder than most home cooks probably do, so Nuwave might say that it was not designed to be used in something resembling a commercial duty cycle and they put in enough cooling for its intended use.
Of course, where the power difference matters is in how fast each cooker can transfer heat to things that you put in to the wok. Generally anything you put in to cook will be cooler than the maximum temperature achievable, and usually cooler than the wok at the time you add it. A higher power cooker will be able to heat the wok back up faster after you add food to it, resulting in better temperature consistency than a lower power one, and faster cooking.
Well even if it doesn't break the lack of depth basically kind of sucks doesn't it? I mean the best part about the nuwave is it as close replicates a wok's heat and heat spreadage alongside the sides as possible without a gas + jet engine burner. If it can only most heat the bottom I mean that's just wasted energy even if induction is more efficient it still uses the same amount of watts as it says
I have a generic carbon steel Cantonese style wok that I certainly don't use often enough...😬
Occasional stir fry dishes, and that's the extent of it.
I've considered getting a stainless wok for steaming, as I don't like what boiling water does to the carbon steel, and wok steamer baskets are so much better than any steamer pot I've used.
I don't think I have the counter or storage space to justify buying either of those units, considering my limited use, but that doesn't mean I don't want one...
Storage capacity is independent of desire!
Will either of these burners take my solidteknics flat bottom woks Induction friendly? I am a bit concerned that the pan doesnt activate on the surface of induction.
The annoying thing for me is that no affordable induction wok "burners" (burners? inducers?? stovetops???) are available over here in Europe. The Nuwave has been sold out for at least a year and not restocked since, and the Abangdun is not even visible on any storefront. And I'll be damned before I shell out 300+ bucks for a kitchen appliance I don't even have room for.
So, I'd love to get one, but I also absolutely can't thanks to geographical challenges 😭
IF you are watching this video - there is a NEWER update video by Jon! Check it out afterwards!!!
Instantly subscribed after your Oxenforged wok review.....very informative. ❤️ I have a question though.... I see you put your Oxenforge in your nuwave..... Does the Oxenforge really work with nuwave? What size fits best? You must know 😅😇
Thanks for a great channel.... I have lots of videos to go through 😍😍😍😍😍
I have a 32cm Oxenforge. Will that fit on the nuwave or will it be too small and sit directly on the burner?
I owned an automotive air conditioning & radiator repair shop for 30 years. I tried to really understand the difference between temperature and the amount of heat energy being added.
** Also keep in mind that heating 1 pound of water from 211°F to 212°F "takes 1 BTU of heat".
** But heating 212°F water to 212°F steam takes 970 BTU's.
** Notice how much heat it takes to change the state of water!
The water in the food and any water added zaps the amount of heat being added.
What I would really like to know, is the best temperature to use the wok at:
(1.) Cooking scrambled eggs
(2.) versus meat
(3.) versus the temperature they cook at at Chinese take-out restaurants.
When camping I use a large electric non-stick coated frying pan. I can set the temperature I want to cook at and forget about heat control. Just cook!
If I had a little bit of food in the 1700 watt induction wok cook-top then I might set it different temperature for scrambled eggs than I would for meat.
I notice people showing how to cook with a wok with a high powered stove show methods to control the heat that gets to the food.
Thanks.
How do you like your Oxenforge wok? My older sister got the NuWave Induction Wok cooktop because of your videos/recommendation and it has been great over this past year. She’s been obsessed with wok cooking ever since and tries to cook anything she can with the wok that came with the NuWave Induction cooktop. My sister’s 22nd birthday is coming up and I was planning on getting her an Oxenforge wok because those are handmade and nice from what I’ve seen. Plus she can still use it with her induction wok cooktop that she loves so much. I’m not sure if an Oxenforge wok is worth the price though because I could give my sister so many more Kpop merch for the same price. I would rather get her something really nice that she likes over many little things like albums, posters, photocards, and so forth, but I don’t know anyone else who has a direct comparison between the wok that came with the NuWave Induction Wok cooktop and a fancy Oxenforge wok. Thank you for any possible advice
Thing I like about the NuWave is the way the wok sits on the burner compared with the other one. I used to have a flat-bottomed wok, and when I tried it on an induction burner it tended to slide pretty freely, which made me nervous. The NuWave is more stable especially with a round-bottom wok
I have a garden and want to cook outdoor. Cant find any of the models you recoment on german amazon. All i find are no name stoves or expensive brand ones. But i also found an hot wok pro burner with 12kw. Dont know if i shoud invest into an 300+ brand induction stove, the no name ones go for 190€ or the gas for 150€. My wok game right now is weak with eletric stove which is always too cold.
Thanks for doing this comparison! I'm moving from gas to induction (moving places) and can't stomach the idea of giving up wok cooking. Lots to think about and I appreciate your thorough review!
Also, non-stick wok? My wok is already non-stick. Let's not mess with perfection.
Great honest video. I'll give an answer to your question of why the non-stick wok with the Abangdun. Unfortunately technology in general and cooking technology in specific has become as much about trendy fashion as it has about pure functionality.
The prices for the concave induction tops haven't come down relative to the flat tops. How would a flat induction cooktop paired with a flat bottom wok compare to the ones reviewed in this video?
It looked like the wok that came with the second induction cook-top (Chushifu) fit it.
How does these “induction” burners work? The wok doesn’t even touch the burner and I believe both have tempered glass surfaces. I thought induction only works with metal to metal contact?
Induction doesn’t even need the pan to touch at all, it’s magnet based. On my induction stove I can hold the pan an inch or so above the burner and it still heats up.
It appears that there is a newer version of the Nuwave version on Amazon. The newer version max power is 1800W. I've got one of their precision induction burners for flat pans. I'm very pleased with it.
Outstanding video Thank you for excellent information !
Can you use a different wok in the Nuwave induction burner? The Nuwave instructions say to only use their wok since it has a precision fit. However, it has a rough texture and would prefer a wok with a smooth texture. Does your Oxenforge work well in the Nuwave?
Please post a follow up several months in after very heavy use. Put it through the ringer
Thank yoooooou!
I don't think I can get any of these where I'm at, but imma use your points to hopefully find something comparable.
Is there an adapter to use the same base with flat bottom cookware. I want a Wok, but I don't want more clutter in my kitchen.
Is there a option like the Nuwave for 230V? Seemingly they only sell 120V.
Hi, great video and review. Just wanted to let you know the links in the video description for your cookbook and spice blends are broken.
I was just struggling to whether buy an induction burner or an electric hot plate, and I see this guy just post 1 or 2 days ago.
To think that I went, "Hey! This is the same person that sold me to switch from gas with his YT Short."
Definitely interested in a follow up! I'm in the market for an induction wok burner!
Thanks so much for making this video! I have the NuWave model but it’s pretty terrible for me at maintaining a steady temperature, which is related to the cycling issue that you mentioned. It lets me hit full blast but for delicate work - absolute no go. May consider the Abangdun.
I was able to pick up a Cooktek 1800w magnawave on eBay after a restaurant liquidated with low hours. Make sure to check for them as well
You should try reviewing the Induction Wok Burner made from SUNATUR. I bought the SUNATUR LC-SY350A 3500w unit and tbh it's the first time I can use the full potential of my wok because before I only had a small camper burner stove which the flame output is not sufficient to achieve wok hei. The SUNATUR one for me I can actually cook fried rice as fast as restaurants now and achieve a good amount of wok hei. Definitely recommend you to try it and see if it's good for you. Only gripe is it's a bit tall so if your countertop is high might be a bit annoying to use.
That needs a 220 line right?
@@ProfessorCokkinosFIT Yes sadly but maybe they make a 120v line version too for the US?
If you’re doing a comparison, would love to see how the Galaxy GIWC18 fares against these two. Very similar specs. It’s the one that Kenji Lopez-Alt was using while he was doing demos when his wok book was first released.
how was the Abangdun burner with your oxenforge pan? Just curious how the shape of the wok meshes with it compared to the Nuwave.
Kinda wondering what Duxtop or Breville would release if they entered the competition. On a separate point, do you know of any built-in wok burners aside from Jenn-Air?
I have seen mats used in induction cooking with the supposed idea that the mat protects the glass. not sure about that especially at high heats
So if someone was buying one for their home, you would recommend the Abangdun Concave Induction, but what wok would you recommend for someone who LOVES Asian cuisine and is learning how to cook it?
There in another induction wok option in Amazon by Lecon Chef. It’s 1800 watts. It looks like it could be better.
Oh wow. Thanks for the tip. How interesting....
@ I actually purchased it. It works great! The wok that it comes with is good also. it’s also cheaper than the other two
There seems to be another competitor on Amazon. Lecon Chef. Seems to address some of the downsides and seems more industrial
I, too, am struggling to understand on what planet a non-stick wok makes sense. Besides, seasoning a wok isn't rocket science but good to learn on a cheap but functional one like nuwave put in their box.
I'm curious, what kind of temperatures are you getting on these induction units (compared to... I dunno, a standard gas range)?
I have two nu wave woks and will receive a third under warranty because they keep falling apart. The pan also pits and chips super easy.
Huge user of the Nuwave. Almost wondered why I bought a nice induction hob. The keys on my Nuwave are starting to fall off 🤣
I like induction but I'm not sold on it for wok cooking. Is it really wok cooking without the wok hei?
Amazon has a Lecon Chef 1800 watt induction wok burner with 11 temperature/wattage settings. It comes with a carbon steel wok. No reviews yet.
It’s still a little too commercial looking for my taste. For a true consumer model it has to look like it was meant for a consumer kitchen
Will the quality of these improve in the future or is this as good as the tech will go
Great video bro, thanks! Just one protip: in scenes like this set your camera\phone to manual focus, test it and record. Autofocus hunting is pretty distracting
Actually, just because the power cable is externally a lot thicker on the Abangdun doesn't mean that it's actually a better power cable. Sadly, it's not at all unusual for cheaply made power cables to use a lot of insulation so that they look sturdy, but for the conductors themselves to be very thin (copper being relatively expensive compared to plastic, or they may well even be using aluminum). It's distinctly possible that the Nuwave actually has the cable with better conductors.
The only easy way to know if the power cable is any good is to have a look at the conductors themselves. One option is to just to chop it off at the plug end, strip down the wires, and then connect them to a new plug when you're done with your examination, if you feel up to it. Perhaps easier is to open up the unit itself and have a look at the conductors coming out the internal end.
The less easy ways involve passing high currents through the cable and seeing how much it heats up. The issues that may arise when doing that are probably obvious.
My nuwave is still working, but the plastic is cracked. I'm not sure how but I am thinking about getting this new one.
My new top choice is the Abangdun wok hob. Since you have a Nuwave wok already it’s an ideal situation to get one.
Thank you for all the inspiration, and a belated welcome to 40. 😁🥃
would you say that both of these typically produce more heat than a home (old crappy rental) gas stove? I have an outdoor burner but I'd like to cook inside without the pitfalls of gas 🙃
Probably. It's important to keep in mind that gas stoves transfer -- at best -- 40% of their heat output to the pan, while induction units deliver 85%. In my experience, crappy gas stoves have pretty low energy output to begin with, so I suspect you'd be a bit blown away by how fast and how hot the nuwave will get your wok.
what size is your oxenforge for the nuwave?
you need a larger wok to fit the hob one the right!!
there is one of Amazon that looks the same as your new girl but has a different name. are they the same?
Maybe the teflon surface should have been on the outside surface to reduce the risk of the wok scratching the glass surface of the induction ring. 🤣
Nuwave just released a updated model of the induction wok that has a higher rated top output of 1800w, would love to see a review comparing the new to old in use. Thanks for the comparison!
Where is this? I can’t find it anywhere not even on their website. This is exciting though.
@@jonkungI searched nuwave induction wok on amz , I think it's like 4th or 5th result from the top, it's 199 with like 20 reviews. It won't let me link it sry
@jonkung it's on am a z0n it's like the 4th or 5th search result it won't let me link it here
Interesting. It seems like the exact same model with 200w more power. Yeah I’ll definitely put this on the list of things to review.
@@jonkung Looks like its probably mislabeled. New NuWave seems to be #30802 based on pictures (currently listed on Nuwave website as well), old one appears to be #30801. Both have the same user manual (updated 8/2023). What's more interesting is that GastroGear also has this same induction wok burner as Abangdun - (GastroGear is cheaper at this moment).
What size oxenforge wok do you own??
1 more thing to take into consideration. The NuWave will get 100 degrees hotter, 575 vs 464 (based on the info they both posted in Amazon).
Dude, Thanks for the review. I just pulled the trigger on the Abangdun from Amazon. Worried about the Hexclad based on your opinion though. Hey do a follow up. Especially using the Hexiclad it came with.
How has the abangdun been? The nuwave is down to 129 right now which would you choose ?
I got a nuwave after seeing your videos. I think I’m doing something wrong. Every time I put food in it. It cools down real fast and has a hard time getting hot again. I know it’s user error. Can you do a video of a full cook and showing the controls please. No one has made one yet for the nuwave.
Make sure you’re setting is set to max wattage output. 1500w and set the temp to sear
Either that or you’re overcrowding the wok. Make sure to cook with no more than two servings
@@jonkungthank you. I think I was looking at temp and not watts.
Will either of these work with a flat bottom wok? I know round is better but I've got a few flats that I use with my gas stove, would love to keep using them if possible.
Oxenforge has a flat bottom
Wok
@@jonkungAh, I was asking about the induction burners themselves, do they need a round bottom wok to work? I already have two flat woks.
I would invest in a Breville control freak in this case.
Hi Jon, How about a commercial model like this Galaxy GIWC18 Stainless Steel Countertop Wok Induction Range / Cooker - 120V, 1800W? Have you tried them?
I have not. Commercial tools are great, but I want to be considerate of consumer priorities such as aesthetics. if something looks a little too industrial, I wouldn’t expect someone to have it in their home kitchen.
If I still had my restaurant, I would totally try it but I do believe encouraging companies to make these available for our homes should be the priority
Have you cooked on these yet?
Awesome, neither are available in Australia and I don’t think there are - any - concave induction wok cookers here 😭
Which is so ironic because you’re closer to China and you have more Chinese there.
Actually dimsimlim told me he bought one so there has to be an Aussie source somewhere.
0:20 I guess I’m a girlie today ✨🗿✨
Very demure 💅
I think I would prefer the NuWave. Also, I think nowadays they have an 1800-watt model on Amazon.
The new listing has the 1800w title, but all the reviewers and the product page photos still all say 1500 for the max wattage so I’m not sure if that’s true.
Edit: I'm im thinking is, alot of amazon product pages are generated with ai, it likely confused it with another product so a 1800 Watt model unfortunately may not even exist.
Nuwave's own website only lists a 1500w model.
Pls live test the hexawok
I've been concerned about induction giving of a magnetic field effecting the human body. I'm not sure how it would be any different than a wireless router right my your Manhood as you're cooking.
Ok but can we talk about that sausage finger orange glove thing hanging on the rack?