1700W 120V Concave Induction Wok Cooktop, Electric Wok Burner

This induction wok burner works perfectly. This review is for the induction unit with wok. If you've never used a wok on anything other than a stove of some sort, you're in for a treat. THIS is how wok cooking is supposed to be. Induction heats the wok up really fast, something you'd expect if you have an induction stove. And not just the very bottom. The wok that comes with it is not that best selling brand, but looks a lot like it and just.. works. It's round bottom, you wont' be able to use it on your stove. Don't try to cook with no oil at all; that won't work well for long on any nonstick. I've done ground beef and slices of pork, also vegetables and stirfry. Cooks quickly as it should, and perfectly without sticking. I've read reviews where everything sticks. I have no idea why, mine doesn't stick. I did wash it at first; got very little of any residue off with paper towel when drying. Now I mainly just wipe it out with a paper towel unless I'm making something with sugar in it; sugar always leaves a bit of sticky stuff. but even then, let the food cook but move it around a lot. It should not stick if you've used some oil, heating it then dragging oil up the sides with your wok tool first. In any event, just a rinse with hot water and a paper towel wipe and its all good. The only thing I might have taken any stars off for is the weight of the wok. I am getting up there in age and this was heavier than I expected. So I won't be tossing the food by picking up the wok but that's fine. I do yellow pancakes in a skillet anyway that I can flip. If that bothers you a lot, you can get a smaller wok, flat bottomed or round. I've read of those who have used a skillet on it and will be trying that so I don't' have to move it off my stovetop (I have a really small kitchen).

Somehow my original review is not here, so here goes: I have had this now for several months and have used it 15-20 times. I can literally make a stir-fry using fresh protein and microwave-defrosted frozen vegetables and canned stuff like beansprouts, water chestnuts or beans, plus some spices in under 15 minutes with this and not worry about difficult cleanup. And with fresh vegetables of course, too, which might take a little longer. Nice addition to my kitchen. Not perfect but for the price I definitely give it 5 stars. Nonstick Hex-Clad-like wok is very nice, well made too. base is solid and also seems well-made. Wok with this cooker base doesn't get as searing-hot as a more conventional wok, but it makes a decent stir-fry and cleans up VERY easily. Don't use metal utensils. I use a fat wood salad spoon (maybe 3 inch diameter). Hottest spot is a 6 to 8 inch circle around the center but not the center itself. This actually works pretty well. I usually use it on the hottest setting (1700). I also have a cover from an old wok that fits well, but any cover will do if needed. Cleanup is a total breeze, base hardly gets dirty at all, wipes clean and surface is almost instantly cool. Anything sticking to the wok surface cleans up easily with a little soaking and nylon scrubber pad. Fan is a little noisy, but shuts off right after cooking. Doesn't bother me but worth noting here anyway. I do recommend this and would buy it again.

OK first thing you should know - the pan that comes with this is NOT an exact fit. Which seems dumb to me in the modern era of computers and robotics etc when tolerances can be very tight. There is about a quarter inch gap at the bottom of the bowl. If you can find a carbon steel wok that fits that would be better. Which brings me to the second point. This pan is not suitable for high heat because of the teflon, and the steel used is not very thick. Better pans with thicker bases work best on induction. This pan is thinner and it doesn't fit the base well so it doesn't transfer heat well. So not good for stir fry if you are intent on getting wok hei. Not good for stir fry at all with the current pan. Apparently (by report of other reviewers) it works pretty well with a carbon steel wok if you can find one to fit the curve of the base. I'm pretty sure this pan is steel clad, not steel. However ultimately I kept this because it works great for cooking large quantities of certain curries and soups - as long as you have a lid for the pan. Otherwise it'll sit there at 10 forever and never boil because there is way too much surface area to achieve a boil if the pan goes uncovered. Fortunately I had a huge lid from an old fry pan that fits well enough. With the lid I can now cook an entire 2 lb bag of shredded cabbage for curry in short order, much quicker than in a flat pan on my other induction hot plate. I have another, similar wok with a small flat bottom that I tried with this base and it worked the first time but not the second time. You have to fiddle with it to get it to match the curve as much as possible. The gap at the bottom of the base because of the flat bottom on the wok is just enough larger than the gap for the pan that comes with the base that it works intermittently if you don't get it set just right. As mentioned by other reviewers, I, too, find the always-on-if-its-plugged-in thing annoying. The on/off switch should turn the thing ALL the way off, but it doesn't. Seems short-sighted. TL;DNR => Not suitable for stir fry with the provided pan. May work better for stir fry if you can find a carbon steel wok to fit the curve of the base. You will not be happy with this pan if you don't have a lid for it. Does have other applications as long as you don't need actual wok temperatures and have a lid for the pan.

The induction hob heats really well, and seems really well made, although it is noisy when the heating unit is on (I assume because of the cooling fan). I give the hob 5 stars. The wok that comes with it, on the other hand, I would rate 0 stars, and is a poor fit with the hob, really unstable, and is best immediately replaced.. But I bought the unit for the hob, and have other woks.

I like the burner but using flat bottom pans should come with caveats. Sure, it technically can use flat pans but in my experience using the flat bottom pan wasn’t as seamless as a typical burner. If it is a smaller pan, it’s much easier to slide off center/level. Not necessarily a big deal if your hand is always on the handle but that’s not always possible so spills and off-center heating are a reality. Which is leads to caveat #2. The heat comes from the outside-inwards. How well the heat distributes to the center depends on the pan construction. That was an adjustment in cooking method with typically the heat being centered with the edges cooler. Essentially, I would only use a large, thick bottomed flat pots that have very little room to slide around, and use other burners for flat pans. Also, a non-stick wok? Every non-stick manufacturer says never use on high heat and the nature of a wok is by default, high heat. Just more waste in a landfill.

I was disappointed with this product. It did not meet my expectations, and the overall quality was below what I expected. It doesn’t feel well made, and I don’t think it offers good value for the price. I would not recommend it.

First, the included wok has a non-stick coating. I don't care for such cookware, thus it's never going to be used. In the video, I'm using a brand new, freshly tempered and seasoned carbon steel wok. The induction base will heat a carbon steel wok extremely fast and provides more than ample heat to evenly and quickly sear vegetables and meats. The base is capable of producing some serious heat. I find myself dropping the wattage from 1500 to 800 within a couple minutes of adding uncooked ingredients. This unit is quite impressive to say the least. Even with the 'junk' wok that's included, I'd rate it higher than five stars if possible. "Get yourself a decent quality carbon steel wok to use with the base, and you'll have a winning combination."

Purchase this from Amazon. With few reviews I was a bit worried. However, the wok and induction burner is really excellent. Wok is very nice stainless steel with ceramic hex clad. Thru 5 or 6 Cooks it is doing well. Nice controls of temp and power. Oh high, my wok reaches 600 degrees. Makes for very good searing. I don't write many reviews. This combo is so outstanding, I felt it should pass on my thoughts.

Pros: - Heats quickly. Love the support for round bottom woks - Reasonably sized footprint given what you can do with this - Not too loud - The pan this comes with actually works quite well - Compatible with flat bottom pans and pots as well Cons: - The glass heating element doesn't have any protection, other induction stove tops I've seen have a ring to protect it from your round bottom work. To be fair, induction stove tops will typically have you working directly on glass, I just worry about this breaking with round bottom woks Overall: I've been really happy with this induction stove top from Abangdun. I've been using this with a carbon steel wok and it's been great. Gets hot very quickly. The heat control is responsive. This isn't too loud. While this isn't small, considering this gives you a round bottom wok burner basically anywhere you can find a standard power plug, this is actually quite compact all things considered. I love using this to whip up stir fries at home on my round bottom wok. 100% would recommend!

Induction cook-top great Wok is junk. Cook-top gets a carbon steel wok hot fast, and even works good on flat bottom pans. great for making rice. The wok garbage don't eat Teflon.

Concave cooking surface makes it so easy to flip and maneuver my artisan 34 cm wok - brilliant Digital temperature controls allows a wide variety of cooking methods and searing Just started cooking with this stove and already impressed with the results Leaving the wok in the induction stove top after cleaning up will protect the glass surface My last induction cook top was wasted when a knife dropped from my hand shattering the glass Highly recommend this Abangdun top line induction cook top stove

This works very well & the most important is the temperature control works great.

So happy I found out about this product… I have a few things to nitpick about, but the overall everyday experience is well worth it. Pros: - Don't need a gas stove to use a round bottom wok making it accessible to more homecooks - Flat bottom cookware works on the concave surface - Heats up very quickly - Heat is cut off immediately when turned off just like a gas stove Cons: - The "hot spot" is the shape of a big donut with the centre not as hot as the donut area which is the opposite of cooking on a gas stove where the centre is the hottest - The big silver dial is also an on/off button when pressed which is redundant; there is already a smaller on/off button on the interface to the right of the number display - While cooking and moving the wok around, I sometimes end up bumping the wok handle into the big silver dial on/off button which is a minor nuisance - The induction cooktop does not remember the last temperature used; it is set to 1000 each time it is turned on (and ranges from 200 to 1700)