Nuwave Mosaic Induction Wok, Exact Temp Controls from 100°F to 575°F in 5°F, Wok Hei, Infuse Advanced Charred Aroma & Taste, 3 Watts 600,900 & 1500, Genuine 14-inch Carbon Metal Wok Included,Black

This works great.
I use this for RV camping in sites with power. Much easier to use than setting up outdoor stove, doesn’t consume propane, fast, efficient, cool enough to pack right away after use. Super happy with it!

solid unit for the price, but marketing claims are overenthusiastic
im relatively new to wok cooking, but my understanding of “wok hei” is that the smokiness its supposed to describe really does require hydrocarbon fuel. so i’m not terribly comfortable with that claim in the headline.with that said, this is kind of the only game in town for induction wok cookery, for a consumer unit. wok induction hobs do exist in the restaurant world, but generally require 220/240v.this gets hot enough. its a proper carbon steel wok that you could use on a gas burner if you wanted. ive used it for a few months now, simultaneously exploring kenji’s book on wok cooking as well as some of my preferred asian youtube cookery, and if youve read this far you can probably guess what they are.in an apartment, smoke becomes an issue. thats an indication that the heats are reasobnably high, but it also means that users have to be aware of this beforehand, so as not to say, set off their apartment’s fire alarms.i bought it as a refurb/return, and am pretty satisfied with the purchase overall, at that price point.pros:-it exists-it gets hot enough-the wok is passable as a wok-controls are good enough, and self explanatory-portable-ish-no hydrocarbons (important to me, anyway)cons:- durability of case is questionable, especially over time with the inevitable grease splatters and such. the little “feet” intended to hold up the wok away from the glass base have worn the tops away in a relatively short time. theres metal underneath, but that plastic coating had to go somewhere.- doesnt really seem made for outdoor cooking either, but make sure you know your hood/HVAC capacity if youre indoors and enclosed.- wok is a little flimsy, even as it’s ok- accessories are pretty meh, havent used them other than the cover- the new unit price point is a little high IMO- probably gonna be some cleaning/spillage issues for some users, since the wok sits in a recess. i havent had any issues, but i’m pretty focused because it’s all kinda new to me.- the unit is not especially “patient” – removing it from the burner for a few seconds will cause an error, that requires another button push to restart. if the timeout were longer that would make it a lot more amenable to more of the things that sometimes need to happen when it’s easiest to just move the wok itself.i hope there is more competition in this space, i do really like induction in general. this is overall a good unit and i would buy it again under the same circumstances, but i also want to see improvements.my pad thai is coming out friggin great, in the meantime.

Buttons wore off very fast and as of today ( 5 months after purchase) it is just not working! I cannot return it because after purchase I go one month to return it, very disappointed.

The very quick delivery by Amazon. I’ve used this new appliance 3 times now and each time I appreciated the quality and result of stir fry more. Of course you can buy a less expensive electric wok but I would rather get quality and perhaps cut back on several meals out to enjoy this great experience .

Arrives in box, well packed. Includes basic round bottom carbon steel wok, glass lid that also will fit 13-14″ pans, a deep fry rest rack for things like tempura, a wok stand that lets you rest the round wok on a counter. basic instructions with some recipes.A flat bottom carbon steel wok that fits deep into the bowl of the base unit will also work. You can crank the base up to an alleged 575F in 5F increments. I suspect the bottom middle gets hotter. Not a professional temp tester but the laser temp taker went higher at one point.There are some youtube videos that review/use this. See Jon Kung – who has the best opinion on it that I found and is a professional wokker who uses this unit hard.The base has been splattered with fry oil and other cooking debris. It cleans up easily with a bit of wiping and soap. The glass lining of the base bowl is going to acquire a bit of mark up from the wok but going by Mr Kung’s usage, I’m going to trust it will last awhile.Hardest part of using this is doing the wok’s heat seasoning. You may or may not use the included basic wok. It’s thin walled and you can’t oven season the wok because the silicone handle cover seems to be permanently attached to the metal handle. Pity. You can season by turning the wok within the base bowl, it’s just more laborious.There is an overheat safety setting. Turning the unit off and on again, clears this. There are separate knobs for power, wattage and timing. I am not certain why there’s a timer but it’s also the start button aside from the preheat function. If your base power kicks off, check the timer which may have been activated.Depending on your health, the base is easy to move around. Bit bulky to store, dependent on your kitchen and if you keep wok peripherals with it.A bit pricey but if you want to wok with only electrical power available, this portable unit is likely your best bet. Can certainly go trailer camping or no-kitchen event with it.