I'm surprised that the manufacturer and/or seller posted this video. It's not a very attractive, convincing or appetizing demonstration. The viewer really has a difficult time imagining that the finished dish would have the same goodness as a dish made in a wok over a flame.
I'm a very keen home cook and wok cooking is my favourite. We recently had a new kitchen installed and made the massive mistake of getting an induction hob. A huge mistake. Wok cooking on induction is impossible. My old gas Smeg range cooker was awesome and i could do a red hot stir fry in literally one minute. Induction hobs just CANNOT get hot enough for wok cooking. This demonstration is terrible, what was that @1:37. And @ 1:50. Terrible.
@@tilerman Did your induction range run on 120V or 240V? Perhaps it's just underpowered? There's no way an induction burner will heat metal slower than gas. I literally caused a 3/8" cold-rolled steel plate to glow red and warp/melt due to the heat of my 120V@15A portable induction burner. I've never seen any gas burner do that.
+songs0611 or at least someone who know at least the basics of cooking. Talking about overcrowding the pan, using olive oil and steaming the meats. This guy have no clue what the hell he is doing with "asian food".
@@MrQuagmire26 You're obviously missing the point completely; he wasn't attempting to cook Asian food, and he's not "bastardizing Asian cuisine." You seem to think that woks can't be used for cooking French or Italian food. Do you think steaming 餃子 in a cocotte would be "bastardizing French cuisine"?
Little bit disappointed not seeing the explosive power of 12kw. A home gas hob has at most 3kw. A commercial one maybe double that. So a whopping 12kw!!! And it was downhill from 0:48
I'm sure this cooks like any other heat source that tries but fails to replicate a chinese resturant wok burner quality but this was such a horrible demonstration!!! Pan over crowded, massive quantities of food thrown on that's already cooked basically just to reheat. Wok cooking is supposed to be high heat fast cooking, mainly a Chinese or Asian method for cooking, particularly street foods. So, why not demonstrate fried rice or fried noodles?! Instead you dropped in premade pasta that is probably store bought and reheated it? Take this one down and shoot another video! I've already seem chefs cooking Chinese stir fry on flat top inductions just acceptably fine. Do this device justice.
I'm surprised that the manufacturer and/or seller posted this video. It's not a very attractive, convincing or appetizing demonstration. The viewer really has a difficult time imagining that the finished dish would have the same goodness as a dish made in a wok over a flame.
I'm a very keen home cook and wok cooking is my favourite. We recently had a new kitchen installed and made the massive mistake of getting an induction hob. A huge mistake. Wok cooking on induction is impossible. My old gas Smeg range cooker was awesome and i could do a red hot stir fry in literally one minute. Induction hobs just CANNOT get hot enough for wok cooking. This demonstration is terrible, what was that @1:37. And @ 1:50. Terrible.
@@tilerman Did your induction range run on 120V or 240V? Perhaps it's just underpowered? There's no way an induction burner will heat metal slower than gas. I literally caused a 3/8" cold-rolled steel plate to glow red and warp/melt due to the heat of my 120V@15A portable induction burner. I've never seen any gas burner do that.
What seize is that wok
more like boiling rather than cooking
seems to lack the power nesesary for the wok magic to work
محتاج طباخ من ده كم ثمنه
Please.. For showing the wok cooking, use chinese resturant chef not western restaurant. plz..plz..
+songs0611 or at least someone who know at least the basics of cooking. Talking about overcrowding the pan, using olive oil and steaming the meats. This guy have no clue what the hell he is doing with "asian food".
i totally agree with you guys... this guy is wasting such a nice machine.
@@MrQuagmire26 What, you think ratatouille, rigatoni with mushrooms and goat cheese, and snap peas in browned butter are Asian food? LOL!
@@MrQuagmire26 You're obviously missing the point completely; he wasn't attempting to cook Asian food, and he's not "bastardizing Asian cuisine." You seem to think that woks can't be used for cooking French or Italian food. Do you think steaming 餃子 in a cocotte would be "bastardizing French cuisine"?
Little bit disappointed not seeing the explosive power of 12kw. A home gas hob has at most 3kw. A commercial one maybe double that. So a whopping 12kw!!! And it was downhill from 0:48
I'm sure this cooks like any other heat source that tries but fails to replicate a chinese resturant wok burner quality but this was such a horrible demonstration!!! Pan over crowded, massive quantities of food thrown on that's already cooked basically just to reheat.
Wok cooking is supposed to be high heat fast cooking, mainly a Chinese or Asian method for cooking, particularly street foods. So, why not demonstrate fried rice or fried noodles?! Instead you dropped in premade pasta that is probably store bought and reheated it?
Take this one down and shoot another video! I've already seem chefs cooking Chinese stir fry on flat top inductions just acceptably fine. Do this device justice.
Have to agree with you, a ridiculous video. As for when he dropped already cooked pasta into cold oil.......
So slow