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
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.
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 😂
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’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 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 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 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.
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.
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 😭
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...
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.
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
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
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
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.
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.
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."
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.
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.
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.
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.
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?
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 😍😍😍😍😍
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 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
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?
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
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 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.
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).
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 tried the Nuwave and found it to be garbage. It just cannot make enough heat to stir fry. I don't see how it could be recommended at all. Even a lowly camping stove with butane cartridges cooks many times better.
They don't seem to be very mainstream. The ones I was able to find in Germany are in the same price range but they're all ugly industrial-looking boxes. Thanks for the video!
I haven't seen any comments on the wattage of the Abangdun. 1700 Watts? You better not be running that on a regular 15A circuit. 1800W is the max power you can get from a 15A circuit and you shouldn't run more than 80-85% of that capacity, generally 1500W. Which is why you generally won't see electric heaters, hair dryers, or other appliances with a wattage of 1500W. You need to run that on a 20A circuit if you don't want to overload anything.
Hoping to god anyone in this comments section can recommend anything for Europe and the UK, because I've tried looking and the results aren't great. Nuwave and Abangdun dont have anything compatible with our electrics as we use 230v instead of 120v and I do NOT trust an adapter for this kind of cookware to not burn my house down. Best I have found so far is some resturant gear from Adexa but that only goes up to 240c/460f as opposed to the 300c/575f of the Nuwave.
I really enjoyed what you said, but i could not physically watch the video for more than a few seconds because your camera focus wigging out was not comfortable :/ sorry about that, hope you can figure that out if its been causing you trouble
No, unfortunately because my camera is garbage and I just bought a new one because I’m so sick of dealing with it. Thank you so much for bearing with these issues. Hopefully they will not continue onto the next video.
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...
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.
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.
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.
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.
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 🤩
News flash: The non stick wok works beautifully. The only draw back to this approach is that the wok continually skids around in the concave induction surface and drive you crazy.
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
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.
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 😂
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.
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.
That carbon steel wok is a thing of beauty. Also your sense of humor is appreciated.
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
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'm not a cook but damn you're a very experienced knowledgeable UA-camr when it comes to this field, keep on going!
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 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 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.
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 was irrationally excited for this review 😂 this is my dream set up for a wok
I've been looking for a good quality video for these. Thanks so much for this.
It looks like Abangdun partnered with Nutrichef for the wok. Their hybrid pans have the EXACT same flame pattern along the ridge.
Interesting!
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.
Very VERY interested in a longer term/heavy use review in the future. Just my two cents.
One question about using induction is due to me being a big fan of wok hei in my cooking.
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 😭
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!
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.
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
Thank you for making this video... FINALLY🥰
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
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
Outstanding video Thank you for excellent information !
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.
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.
IF you are watching this video - there is a NEWER update video by Jon! Check it out afterwards!!!
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."
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.
Technology Connections followers here after learning that induction wok burners exist at all
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.
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.
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.
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.
Dude I literally just bought the nuwave induction wok yesterday morning its coming today😂
hope I made the right choice
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.
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?
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 😍😍😍😍😍
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.
Huge user of the Nuwave. Almost wondered why I bought a nice induction hob. The keys on my Nuwave are starting to fall off 🤣
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.
Pls live test the hexawok
Will the quality of these improve in the future or is this as good as the tech will go
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
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.
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?
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).
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
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 a 32cm Oxenforge. Will that fit on the nuwave or will it be too small and sit directly on the burner?
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.
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. 🤣
I like induction but I'm not sold on it for wok cooking. Is it really wok cooking without the wok hei?
There seems to be another competitor on Amazon. Lecon Chef. Seems to address some of the downsides and seems more industrial
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
Have you cooked on these yet?
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!
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).
Your camera is constantly adjusting focus
there is one of Amazon that looks the same as your new girl but has a different name. are they the same?
What size oxenforge wok do you own??
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.
Could you put a link please and follow up vid i really like your vids.
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.
TURN OFF AUTO FOCUS
It is the editing not focusing
The non-stick wok is freaking me out.
As it should be
I’m a complete induction convert.
I tried the Nuwave and found it to be garbage. It just cannot make enough heat to stir fry. I don't see how it could be recommended at all. Even a lowly camping stove with butane cartridges cooks many times better.
Could listen to your musings forever! Will I be using or buying these style of appliances? No.
Kudos to whom who made the thumbnail too, I see what you did there, GQ!
Some weird auto focusing going on with your camera. Not sure if you noticed in post.
That bottom of the new stove... should be a deal breaker for EVERYONE
steel shouldn't be able to scratch tempered glass so there shouldn't be any issues there
5:35 hexclad or not, it is still bleargh
They don't seem to be very mainstream. The ones I was able to find in Germany are in the same price range but they're all ugly industrial-looking boxes. Thanks for the video!
They are, but they make twice the power so probably need the space for extra cooling.
5:41 This is exactly why we need regulations, and why existing ones need to be tighter. This is nothing less than dangerous.
I haven't seen any comments on the wattage of the Abangdun. 1700 Watts? You better not be running that on a regular 15A circuit. 1800W is the max power you can get from a 15A circuit and you shouldn't run more than 80-85% of that capacity, generally 1500W. Which is why you generally won't see electric heaters, hair dryers, or other appliances with a wattage of 1500W. You need to run that on a 20A circuit if you don't want to overload anything.
Hoping to god anyone in this comments section can recommend anything for Europe and the UK, because I've tried looking and the results aren't great. Nuwave and Abangdun dont have anything compatible with our electrics as we use 230v instead of 120v and I do NOT trust an adapter for this kind of cookware to not burn my house down. Best I have found so far is some resturant gear from Adexa but that only goes up to 240c/460f as opposed to the 300c/575f of the Nuwave.
I really enjoyed what you said, but i could not physically watch the video for more than a few seconds because your camera focus wigging out was not comfortable :/ sorry about that, hope you can figure that out if its been causing you trouble
My new camera arrives tomorrow. Thank you for making your best effort
The constant autofocus adjustment is really distracting. Would it be possible to set the focus manually and leave it as such?
No, unfortunately because my camera is garbage and I just bought a new one because I’m so sick of dealing with it. Thank you so much for bearing with these issues. Hopefully they will not continue onto the next video.
@@jonkung No worries I get it. I assume it's worse for me than others since I watch everything at 2x speed.
Not nice when you're scratching your ass....glass, I meant to say glass :/
the autofocus in this video is giving me seizures...
A review without cooking a thing. Complaining about a wok you may or may not use mmmmk 1/10
You sound like a little gay Justin Trudeau type.
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...
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’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!
Love my nuwave, great review, i hope the new guy in town is as sturdy as the old favorite.
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.
why does your autofocus hate me?
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.
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.
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.
There in another induction wok option in Amazon by Lecon Chef. It’s 1800 watts. It looks like it could be better.
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 🤩
News flash: The non stick wok works beautifully. The only draw back to this approach is that the wok continually skids around in the concave induction surface and drive you crazy.