Nuwave Flex Precision Induction Cooktop, 10.25” Shatter-Proof Ceramic Glass, 6.5” Heating Coil, 45 Temps 100°F to 500°F, 4Qt Induction-Ready Healthy Ceramic Non-Stick Everyday Pan with Lid Included

This is perfect for the person who loves to experiment and improve the taste and healthiness of their diet!!!

This product is fantastic. The full bundle is very well worth the price! The wok is great quality as well. Make sure you follow the instructions for seasoning and preparing steamer as well! I had a slight issue with the tongs and wok stand missing from the box, but I was able to connect with Perla S. From customer service and she did such a fantastic job job assisting me and getting my missing items to me quickly! She was flexible, so communicative, and even followed up after the items arrived. This company has wonderful customer service and I am thankful!

If you have an induction cooktop you already know about the benefits of induction cooking. But...and this you will want to pay attention to ... if you have such a cooktop, be careful about using this Wok on that cooktop. The induction mount that holds the Wok generates 1500 watts of induction cooking energy, and like all electromagnetic energy, it radiates in all directions, not just one. The first time we used it the Wok shut down our induction cooktop, made the numbers go all haywire, and sent numerous error codes to the display. YIKES! So, being a ham radio operator and understanding Faraday cages, I put a stainless steel baking pan and an aluminum baking pan underneath the induction mount, on top of the stove, so as to shield the stove from the induction energy from the Wok. That fixed the problem. See the photo, above. Also, before you use this the first time, you might want to shut off the smoke detectors around the kitchen. You basically have to boil some peanut oil to cook and season the wok, and that makes enough smoke to send smoke signals. It also sets off smoke alarms (my hearing will someday return to normal). Do a couple of things like beef and broccoli, ginger chicken, etc., before you do anything like orange chicken, sweet & sour, or anything with a lot of sugar. Sugar sticks until the wok is very well seasoned (ask me how I know). The manual says no dish soap on the carbon steel, only water and elbow grease. That's a tall order right there. I finally found a YouTube video where a guy scrubbed it with coarse sale and a bamboo brush, and that worked for me. Yes, that ugly brush is designed to clean it, but it only works well if it is seasoned well in advance. Go through at least 3 times of boiling the peanut oil in the bottom before you set to cooking. You'll be glad you did. Finally, use Amazon's search tool and get a Wok Spatula (no longer than 15 inches) and use that to cook with. I made the mistake of getting one for a fire-based wok and I felt like I was cooking in a nearby state, plus the bigger the spatula, the heavier it is. Get one of the 14.5 inch wok spatulas. Last thing: go to YouTube and search for Uncle Roger and Fried Rice. The video of him in London cooking fried rice on an induction Wok is the recipe I use, and I can vouch for it. Plus, it's funny as heck!

Works great. Most of the bad reviews seem to be from people who don't know how to really prep and cook wok style. It's not pre-seasoned, and proper seasoning takes time, so your first few meals may be less than impressive, but the more you use it the better it becomes. Heats up real fast, cools down real fast, the way a wok should. Heat only climbs up the sides about halfway, so the "heating bowl" on the unit could be deeper in order to make contact with more of the sides. One complaint: the lid; the lid does not sit on top of the wok, as it is about half an inch smaller than the diameter of the outside edge, so the lid actually sits down inside the wok. I would prefer it "fit" the wok. The wok itself is very light as far as weight; flipping food should be no problem. This is perfect for someone who really wants to learn wok cooking. The price is a bit steep, but I am happy. (I've only used it three times now.)

Gas stoves release toxic fumes from both the gas burner itself and dust particles coming into contact with high heated surfaces. Induction solves both of those issues. Because of the pandemic have to wait to renovate the kitchen to go all electric and replace my low CFM range vent hood. Eliminating the gas at least increases the amount of fumes my range hood can handle. My wife uses this in her asian home style stir frying cooking and likes having a wok. Some other reviews mention it can't go to the high temps gas can, but if you wanted high temperature cooking you wouldn't be using a portable induction electric cooktop. And I don't think high temperatures possible with gas heat is required except for Asian cooking except for certain recipes and volume. Chinese restaurants uses high gas heat to cook fast and in high volume, not for taste. My wife appreciates this as her best cooking method until we can renovate the kitchen to go all induction. She cleans it by heating the wok with water in it after cooking and wiping it down afterwards, not necessarily the proper wok way but it works for her. She's been cooking with it every day for almost a month.