Why I Cook With Induction

[@ladygrndr9424]

That wok burner is amazing! I just got a whole induction cooktop delivered this weekend as a replacement for the glasstop electric that cracked. A lot of the reasons you mentioned in the video are why we chose it over gas (plus the expense of routing a new gas line to the kitchen), and everything cooks so fast! But the part I really love is that the glass itself cools so fast after cooking something. The number of times I burnt myself or melted something because I didn't realize the stove was still hot...it's embarrassing. Getting it was also a great excuse to declutter pots and pans, and get down to a few really good ones that will last.

[@atelier27]

Been using induction for over ten years now and wanted to for ten years before that. I will never go back. Thanks for the link to the wok I will be adding that soon. If anyone is looking for a simple single induction burner that is affordable IKEA has a good one. They often sell out.

[@dreammix9430]

I learned about induction cooking a couple of years ago and how beneficial it was and I decided it when I build my house I'm going to have an all induction cooktop installed. Thanks for bringing this to everyone's attention

[@Lostadvent]

My girlfriend and I use to cook all the time together, then we moved into a apartment that had a gas stove and oven. After that it got too hot to cook together, thankfully we have found a new place that has induction and the joy of being able to cook together again is wonderful.

[@homesteadlife6854]

That's pretty soft of you

[@gmarie701]

@@homesteadlife6854 Ok Mr. Meanie...

[@Supernaturlisch]

I was shocked to learn that induction isn't as common in other countries as in Sweden, where I live. I'd say every new kitchen since around 2010 has an induction stove, and if it doesn't, it's a very specific preference thing. like someone wanting to go the retro route.

[@Heve62]

our parents in finland just ordered a new kitchen and they took a normal ceramic stove due tue to the high magnetic field next to your balls lol

[@enlilw-l2]

Yes indeed i was shocked too ! I live in France and here this is really common since decades as the first launch was here back in the 90's.

[@NATIK001]

I would say that in Denmark the only places you don't find induction as commonly are low cost non-profit housing, some do have it like where I live, but many places don't do it because of the slightly higher cost of hardware. Almost everywhere else has gone induction a good while back though.

[@philipkoene5345]

In Germany it is very very common. I only know one household among all my friends and family with a gas cooktop - all others have induction.

[@jamieboer3466]

In us every apt I looked at had them which annoyed me, but it is nice for non wok cooking.

[@ryanboyce3202]

THANK YOU! I recently converted for the exact same reason. Got an air quality monitor and realized everytime I cooked my air quality took massive dips. The environmental impact factor is a solid reason as well. I get shit from friends who see me cook on a portable induction sitting next to my gas stove and feel like I'm always defending it. lol

[@laurendoninger2693]

Have you found that the cooktop scratches easily?

[@arunkarthikma3121]

@@laurendoninger2693 not really, the glass top is harder than most other substances

[@theocarney940]

Great video. I just saw The Times podcast has an episode called "Goodebye, gas stoves? The fight heats up." Queue immediate existential terror about not being able to do good wok cooking in the future. This vid was just what I needed to see. Really appreciate your ethical focus on environmental issues, indoor air pollution, and working conditions for people working in the kitchen.

[@mon6745]

I love how excited you got when talking about induction 🥰

[@brandonlee1163]

I'm apartment hunting right now and I was really only looking for apartments with gas stoves until I saw this video. You make a lot of really good points. I'm a lot more open to other housing options now. Keep up the good work 👍

[@lyndseywilliams7775]

I have a small kitchen so I covered my stovetop and have 2 induction burners. Now I have more room and I love it.

[@EdricHsu]

This seems to be the messiest stir fry on your channel, haha, but I guess it’s to show that it’s easy to clean up? Lol What an interesting induction burner, especially for wok use. Putting it on my to-get list!

[@Yata00]

I was wondering if someone else was going to mention the messiness haha. I noticed the messiness at around 1:30 with the shoyu, but for me it kinda made me smile a bit oddly? the small drops falling on the countertop and against the oil bottle oddly made it seem way more authentic in terms of someone just cooking in their kitchen and not always doing everything perfectly. it’s messy, there’s gonna be cleanup, but it’s cooking at its realest form.

[@jayaychare7318]

I accidentally ordered induction with my kitchen 20 years ago. Thought it was a standard ceramic. Never looked back. Love it

[@Mkragnes]

Wow. Just found this video randomly, which is crazy with what's going on right now with gas stove bans. Good information, and well made video!

[@tya04]

A lotta good points to consider. I love my induction burner so much that I remove two of the coils on the range in my apt so my induction can sit there. Though, I'd be cautious about the blanket statement that electric cooking is more environmentally friendly than natural gas. At least in America, two thirds of us get electricity from power plants that burn natural gas or coal, then ~20% nuclear, and the rest is wind/solar/etc. Half the electricity produced at the plant is lost -- dissipated into the atmosphere as heat -- before it gets to your home, and the natural gas or coal burners at the plants are less than 50% efficient. So, if a gas stove is more than 25% efficient, then it's technically a smaller carbon footprint for most of us. Saying that cooking with electricity instead of gas is cleaner, when the power plant burns gas/coal, reminds me of Guy Montag's sieve and the sand. For those with nuclear/wind/solar, yeah, I can see electric totally being cleaner, and increasing that margin as we have been for years sounds grand. My power plant burns gas, but I still love my induction burner!

[@gabrielkind2970]

Interesting analysis. The way I see it, the more we increase the demand for electricity and reduce the demand for gas, the more we incentivize clean energy models financially.

[@anonymouswhite7957]

Agreed, i’d also like to add that the creation of the induction stove itself create a lot more emission than normal gas stove does (mining, processing, and manufacturing considered). In the process of the cooking itself though, induction is cleaner than gas. Also if you are cooking at smoking point temperature (for oil), it’s gonna release the fumes and contaminate the air nonetheless. Achieving wok hei (鑊氣) without polluting the air is almost impossible for this reason alone (and is why i think trying to prove this point while using a smoking hot wok is a bit funny). Energy-wise burnable materials is much more efficient than turning electricity into heat. Clean burning methods also exist with extreme heat like rocket stove or fully combustible material like binchotan charcoal. Ideally, based on a paper of research regarding stoves, the best way to cook in terms of heat, energy, health, and pollution is to have a carefully made woodstove with ventilation (and planting your own firewood trees for the fuel if you have the land for it). Downsides to it i can think of is how it radiates heat warming up the room, and if there is no proper air flow or cleaning it could explode. Honestly with the way the natural law works, it all comes down to a game of choose your poison.

[@bobcomer9291]

Dude you rock. I didn’t know about this . I love magnets and now I can cook with them. I am so excited. Thank you so much.

[@kper5592]

I'm obsessed with your induction wok burner.

[@iura_ch]

too bad they don't make those anymore

[@adenkyramud5005]

Man I just found your channel and I already love the stuff you do. I love cooking and I'll definitely try some of your recipes with my dad because I know he's gonna love them. Keep up the great work!

[@cinemaocd1752]

Our gas stove died in 2020 and switched to induction and haven't looked back. The main thing I missed was cooking with my wok. I bought a stainless flatbottomed wok for my stove but it just is not as good as my old carbon steele round bottomed wok. I didn't realize there were induction wok burners! That is really cool. Rather than get a new wok, I could just get a new burner!

[@iura_ch]

have you actually found an induction wok burner that you could get for your good old wok?

[@pameladallaire]

Thanks for the video. I was online looking for an iduction cooker today and remembered your video. I'm going to try the one you use. :)

[@BarrieGrieve]

Just one point, not all induction is the same. It's all down to the coil size. I have 4 induction hobs (all portable types) and one concave wok hob type all have relatively small coils (around 180mm) that means all my larger pans and frying pans only heat the central area of the pan. Well, I've found a tabletop induction hob with a massive 270mm ring so my 12inch cast iron skillet will cook evenly which will be awesome.

[@neilpickup237]

I first came across induction about 20 years ago and decided there and then that it was probably the way to go. I couldnt afford to make the change at the time and had to stick with my gas hob which was only a few years old (efficiently vented as it was already on an external wall - the vent tube was only the width of the wall!) I also like to cook on gas, because I was used to it, and I liked to see what I was doing. However, from that day, I made sure that any pan I bought was induction compatible to allow me to move over if I wished at a later date without having the expense of lots of new pans. Only one of my pans was actually compatible! (When I moved out, my mother used it as an excuse to update her collection accumulated over 30 years). I moved a few years later to a home where there was no mains gas, and after a few a few weeks of using a ceramic hob, it had to go. I could use it, but oh, the cleaning! Although easier than the old gas hob, it had to be cleaned after every use. Often with a specual liquid, and sometimes a scraper. To be honest, in 15 years of use I haven't noticed any down sides, but I did make sure that I chose a hard wired unit into the existing 32A 240v cooker circuit which was powerful enough to have all the 'burners' on full (although limited to a single burner on each side if on boost). While I love the increased speed over gas, for me, the main advantage has to be the ease of cleaning. In 15 years, nothing has resisted even one of those nylon non stick pads designed for non-stick pans!

[@ginjeff]

I replaced our gas cooktop with an induction one a year and a half ago, after reading the scientific studies and getting an indoor air quality sensor. I knew my pop up vent system wasn't working well. I had to have some circuit panel upgrades to support this, an EV charger and new heat pump. Our gas cooktop was always dirty, this is a lot cleaner and we can clean grease spatters as we go. We only sacrificed a few pots and pans, ones we rarely used. Everything else was induction ready, so people who claim they have to replace all their cookware probably haven't tried a magnet yet! (Or it's a good excuse to get new) I did have to get a new flat bottom wok to replace my 40 year old round one. This wok burner looks interesting. BTW, Microsoft's new campus is all electric and they designed new large scale 30kW wok burners for the cafeterias.

[@phiksit]

Yeah, I thought I would have to get a gas burner to really use my flat bottom wok properly.

[@davehysom2636]

I'm just learning about induction cooking; ordered a one-burner to see what this whole things about. For the past two decades I've suffered with one of those glass-top electrics. Last year I moved, and the new (for me) house has a gas stove. YES!!!! Then I learned about the environmental hazards. Bottom line: I REALLY like cooking with gas; will see how it I like induction. (Hint: since I drive an electric car and motorcycle, and have replaced all bulbs in my house with color LEDs, I'm guessing I will)

[@homesteadlife6854]

Sheep boy

[@lorainehayes]

I love my induction hob it's so much better than the glass top one I had. I highly recommend switching to this

[@jMichaelEdwards]

I love this guy! We cut off our gas 4 years ago. Our electric bull is steep but it's worth it.

[@andresdasspatacsil9426]

Love this video! Would you mind sharing the deep induction top you use with your wok? I've not seen that before and I NEED IT IN MY LIFE.

[@andresdasspatacsil9426]

@@jonkung bloody genius. danke!

[@f0rgg13]

@@jonkung omg yes!!!

[@f0rgg13]

So, I Amazon Canada doesn't have this amazing induction or well, I should say from a 3rd party. I wish you'd get nuwave to sponsor you and make it easier to purchase this item (the set). The set is currently unavailable on Amazon Canada... I've been looking for both induction, wok, bamboo steam... Basically everything the set provides...

[@robertlee8805]

@@jonkung Thanks for Sharing. Now gotta get a wholesaler to sell this.

[@jeffreymillard8749]

My guess is that he's using a 240v version of this wok. In North America the 120v outlets only provide about 1500 watts (10 to 15 amps) which is somewhat low (especially for a wok). For reference, 1500 watts is roughly 5100 BTU/hr. Gas ranges usually will have burners between 5000 and 20000 BTU/hr.

[@thedrumdon2485]

Excellent video and thank you as I am decided after much deliberation to go this direction! And just curious what the impact would be if everyone switched to this method vs. gas - I know if 'feels good' to think you are doing something 'socially responsible' but I imagine the impact on a global scale would be microscopic at best.

[@rl9056]

There are no gas lines where I live because it's the tropics. Heating isn't needed and most kitchens used to be outdoors. Growing up we used charcoal, gas from huge cylinders and even kerosene for cooking. Adoption for induction came pretty fast for those of us in urban areas because new indoor kitchens were smaller and reserving under cabinet space for huge gas cylinders was just annoying. Ordering new gas cylinders was also getting more troublesome as more women entered the workforce making it harder to arrange home delivery and cylinder exchange during working hours. Nowadays gas is mostly only used by those in rural areas where electricity might not be super stable.

[@TanukiOfficial]

Induction bundles the best of gas and electric cooktops: ▪︎ Like gas, when you want heat, you get immediate heat and when you want the heat off, the heat is immediately off. ▪︎ Like electric, if you want consistent low temperatures to keep food warm, induction is perfect. You can use an induction hub to see if you would like an induction cooktop, but I will tell you that cooktops are 100 times better than the hubs. The power is greater and the the burners are now even heading. If you like a hub, you will love a cooktop. Clean up is so important to me. I never want to try to clean a boil over me again on a gas cooktop. I don't want to have to take the gas burner and grating apart to clean up every again. I am really looking at getting an induction wok like Jon. It looks fantastic.

[@modifiedtubesock]

I agree with you 100% i think people need to see a variety of things being cook on it rather than explaining the difference technically. My family has the stove that has the bread toaster in the middle, and they just have a hard time conceptualizing how they could do that with induction. Plus the 70s/80s electric coils just left a bad impression.

[@ProfessorCokkinosFIT]

Back when the home units first became popular, I have a cooking club at school and these were great for the safety of no open flame and staying cool to the touch

[@jameshaulenbeek5931]

I didn't know there were induction cook tops for woks! That's awesome!

[@kostadinpantev]

Induction is fantastic!

[@Jsrowson]

Thank you for this informative video..I'm currently in the design stage for my takeout sushi restaurant. Ive been making sushi for 20 years but only with a gas rice cooker. My mother is adamant about sticking with gas, but my space is small and I want to keep my footprint as small as possible and keep buildout cost down. so Ive been looking at going 100%electric. I think you've answered my questions. Thank you again!!

[@SiemReap2012]

Just got mine. Thanks for the explanation sir!!!

[@YouTube_can_ESAD]

This was an outstanding, very focused, well explained video.

[@christineeleonorepoppe6745]

Just fell in love with u're cutting board 😍😍

[@kefiraofmasbolle]

I also have an induction stove but the trick is that it’s so old and has to be turned on for a while in order to get hot 😅 but I agree, it’s definitely better for the environment, for those of us who can afford to use one 🙃

[@ultru3525]

You sure it isn't a glass-ceramic cooktop? They look almost identical to induction stoves, but turn red when turned on because they use infrared radiation instead of magnets.

[@beagle7016]

What is the brand of that wok induction burner you have? I have an electric cook top that I never use because I always use my induction cooktop but its flat. That round one seems really convenient.

[@beagle7016]

@@jonkung thank you!

[@americaunited504]

So ok...my next question...where can we buy your most-used and extremely important ingredients? Again, what's your favorite junk food? Please let us know!

[@Courtneywb]

@@jonkung any other recommendations for an induction wok, this one is out of stock :,(

[@Aaronsm83]

The product Jon linked is now unavailable on Amazon, BUT here’s the same product without some of the added accessories. www.amazon.com/Induction-14-inch-tempered-precision-temperature/dp/B077GL6BJY/ref=dp_prsubs_1?pd_rd_i=B077GL6BJY&psc=1

[@TeamOT]

Holy mother of god. Didn't know you could do wok stuff efficiently with, well, anything but gas. Game changer.

[@ABach-ld2oc]

I absolutely love cooking on my induction hob so much that in my home country in South Asia, where there is no gas or so low you can't stir fry anything. I live in Germany right now and i'm going to import 2-3 Induction stoves and 1 specialized induction wok hob into my kitchen. the excess stoves will be as replacements because you can't buy the larger induction stoves there. Also when you pair the stoves onto my 30kw solar system I have on the house, the savings become clearer and clearer. Everything you would cook on a gas or even electric stovetop is so much slower than on the induction cooktop.

[@manleysmith602]

This is a great video, thank you so much for making this video!!

[@EricsonHerbas]

My uncle died of lung cancer. He never smoked but he owned a restaurant and was the chef in the back. For many years he inhaled the carcinogen, fumes/smoke that was the by product of the gas-powered kitchen. As a hard working Filipino who never took a day-off (or have health checkups). My uncled worked till it was too late. This was back in early 2000 in a commercial kitchen. Back in days I don't think there were induction cooktops he could have used for his restaurant. Fast forward 2023, I only use induction. I gave my parents an induction cooktop too and they love it.

[@IndogaKirai]

They did exist but it was too expensive to be practical. Gas was too cheap compared to electricity back then.

[@schnetzator]

based and greenpilled. Thank you so much for this video! Can't wait to try it out

[@calvinwong365]

where you get that huge chopping board?

[@PanioloBee]

I’m looking for an 32inch induction cooktop where I can place any size pan or pot anywhere on the cooktop. I had heard the Japanese were developing such a stove. Have you heard of this? It would be nice to place any number and size of cookware and not be limited to just the number of burners.

[@MESSY-AF]

billionaire will use a plane to go from usa to europe to buy a cake, but u try to save the planet with your pan

[@wd7056]

ok you convinced me! going induction for my new kitchen (was between traditional electric vs induction anyway)

[@jscott1213]

I ordered an induction range March 12, 2021. I’m still waiting for it to be delivered. During this wait time I have replaced my cookware and utensils save my cast iron skillets.

[@neldormiveglia1312]

I'm spanish and induction is the most common here, gas burners are usually in older houses (my family's vacation flat is old and has a gas kitchen). I do love a gas burner, but induction has it's benefits.

[@s19wong]

Hey Jon, I've had a bit of trouble with warping on my electric glasstop stove. What kind of pans are you using to reliably avoid that? Specifically looking for a stainless steel saute pan, as I already have an okay carbon steel skillet (a bit of warping but usable).

[@TanukiOfficial]

I'm not Jon 😊, but I use All-Clad stainless steel. Construction is impeccable, and 15 years later, it looks good as new. All-Clad has non-stick as well. Lately, I've been using cast iron skillets for most of my cooking, and I love it. I use the Lodge brand of cast iron. It's really inexpensive and indestructible. I had the cast iron for 12 years and rarely used them because I was afraid of how to clean and keep them seasoned. I just watched a lot of videos and realized I can was them with soap, and all I have to do after washing them is to heat them on the cooktop until dry and then lightly season them, wait for them to cook and put them away. Edit: I even cook scrambled eggs in my car iron. The secret to non stick cooking in cast iron, stainless, and grills is to put the butter/oil on the cooking surface. Let it get hot - don't burn anything - and the oil will create a nonstick surface. For cast iron I set the heat on 4 and let it heat for 3 minutes. Your eggs won't stick. The only drawback with All-Clad and cast iron is that they are heavy. That is a consideration. America's Test Kitchen has video reviews on cookware, so they will offer more options.

[@RMagicS]

I live in Vietnam and have been using induction cookers for 6 years. My only complaint is that I cannot get the heat setting low enough to achieve a low simmer.

[@rosemarywessel1294]

Another thought - yeah, cost can be a barrier to totally switch. I'm low income (activist pay), but was able to pick up a single-pot induction unit for about $50. We use a lot of cast iron which works great on induction. Only had to buy one pot with a steamer top on it for making soups and steamed veggies. Whole deal, less than $100 and stopped using my LP stove. No noticeable spike on the electric bill, either.

[@zodiacfml]

More people should see this

[@concerned_netizen]

That induction device for the wok looks really cool. Where can I get one?

[@fabcornwall9339]

So by curiosity, do you think you wok burner is the future for Chinese take away kitchen ? How would you rate is efficiency compared to traditional wok burners? Heat level, speed and life expectancy.... thank you for your expertise......

[@fabcornwall9339]

@@jonkung interesting, thank you...

[@klauswigsmith]

We switched from gas to induction last year and we don't regret it ONE BIT. Gas literally sucks compared to induction. Induction is better in every way. Gas sucks. Induction rules.

[@CRUNCHYBABY]

Thank you for listing induction wok element used. Please what induction you used for regular flat pan cooking?

[@christiaanventer8183]

I don't have a stove or over in my apartment, having an induction plate is fantastic as I can simply pack it away when I'm done cleaning it. But I see there are lots more to learn about induction tools and I'll have to carefully pick the good stuff as I build a collection.

[@christiaanventer8183]

Old electric stove tops: heats a coil and radiates heat onto pots, pans and soft hands. Gas: straight up open flame. Induction: excites the molecules to instant heat.

[@Fomites]

I had assumed for a long time that getting the heat/power needed for Asian cooking was not possible without gas. This may have come from my experience with heating coils in glass (which are difficult to do Asian cooking on). Does anybody have any assurance that induction CAN supply the heat needed? We really would like to go electric for various reasons. I have to convince my Chinese wife that induction will be suitable :-)

[@Katspearl]

I didnt know you could get a rounded induction stove for round woks!!!!! This is a game changer

[@Keldrath]

i want induction so bad esp an induction burner specifically for woks wow

[@NeonKue]

Besides the whole climate change bs, induction burners are pretty convenient to have on hand for a quick stirfry in small kitchens.

[@coffeecat086]

I have an induction burner. It’s just a new way for countertops because I have Epilepsy and we figured it would be safer for me. I have other issues as well. Can you actually like bake a cake or some thing on those? If you cover it With a lid/oil?

[@kiltedcripple]

That's not the wok that comes with the hob is it? Do you generally find that any curved wok will fit the hob? The only thing holding me back is that the included wok seems small for a family of 4. Even as fast as induction is, I don't savor cooking 4 ala minute dishes every time I want to make dinner. They aren't paying me enough to work the line in my own home. :)

[@kiltedcripple]

@@jonkung interesting, from the description it sounded smaller. Thanks for getting back to me. This might be the right gig after all. Making 2 runs of food still isn't ideal, but it sure beats 4.

[@bluesroll99]

We need to buy a new stove for our house and have been considering an induction stove. Unfortunately we would need to upgrade our electrical panel in order to install the new stove. Here’s to hoping the old one lasts long enough for us to save up to do the full install!

[@eri7-11]

We have induction stoves in new apt in Japan. But how to grill mochi on it? I usually cooked on coil with metal grill

[@kewlfonz]

What about making the food catch fire inside the wok. How can you do that with an induction wok when there's no flame?

[@daviddisandro821]

i love the induction top i bought on amazon. it is a bit tricky for frying and also i need to find steel cookware

[@isaachaze1]

the wok burner set is not available on amazon right now

[@AXJNSL]

I like the chop board ,can i have the link😁

[@bassislife-trh]

I recently got an induction range that I absolutely love. I'm looking to get a wok and I'm trying to decide if I should get the NuWave induction wok as a separate piece or just get a flat bottom carbon steel woke like J. Kenji Lopez-alt uses in many of his vids. I don't see much information on using a flat bottom wok on an induction range, so I'm wondering if there are issues with that. Thoughts?

[@americaunited504]

So induction works like microwave? It cooks from the inside, then out?

[@americaunited504]

Also, do you have any thoughts on the type of induction burner we might like? What do you use, and do you provide a link? If not, please start. I'd trust it! Heck, Emeril now has a fry pot induction thing too, but his whole career is based on cooking with a skillet. Don't do that. Please.

[@americaunited504]

@@jonkung, also, does it require a certain type of pan/wok to learn to cook from you? My luck, I'd by an induction burner, then buy a pan/wok, then burn the kitchen down. I wouldn't know if it was my induction burner, or my pan/wok, that I could blame. Any pointers would be much appreciated. Also, do you ever eat junk food, and if so, what's your favorite? Just wondering. Great channel!

[@antifornicator]

@@americaunited504 Any cookwear that has steel or iron bottom works fine. If a magnet can stick to the part of the pan that is in contact with the stove, it'll work for an induction cooker.

[@americaunited504]

@@antifornicator, I'm not grasping the concept. Please explain how anyone can cook according to magnets. Induction, as far as I understand it, means to 'cook from all sides.' How does a wok do that, when the technique is to always pull food away from the hottest, bottom middle? The bottom middle is now magnetic? Without a gas or electric heat source? And, no fan needed? It's pretty sci-fi if you ask me, which you didn't. I'm just wondering.

[@richardbentley1789]

No, the fluctuating magnetic field INDUCES a fluctuating electric field in the pan, which heats the pan. The heat is still coming from outside of whatever you're trying to cook, so cooks from the outside in, just like a gas stove.

[@Radhikaskitchenveg]

How you film portrait and landscape both? Do you use two cameras? I love your videos, you are so confident. I always compare my kitchen with others. I think nobody will watch my videos if my kitchen is not high end and neat and clean.

[@scantube310]

I use 2 nuwave single burner induction burners for all my cooking.

[@anthonyaa9476]

Just curious, did you season the wok provided that comes with the set the traditional way or it can be used directly straight from the packaging?

[@slablab768]

Any new pan can (and should) be used after an initial wash, but no seasoning will ever be as good as manually seasoning yourself and then USING the cookware - which will make it even better over time!

[@jacerivers.]

Can you provide a link to that small flat-top induction burner?

[@rossmail5924]

Well do E, what a great service you've done in making this video.

[@alicelovescats888]

I have seen another review video about the newave induction wok and it said that the fans turn on to start cooling it down every time you lift the wok up to flip the food. Is that true?

[@cristobalchunn6787]

thanks for the tip bro~!

[@tristantheafflicted]

It's annoying you can't get the portable concave induction stoves in Australia, not without crazy shipping fees. I'd love one since I basically can't use a wok on my old fashioned electric stove.

[@X.piredmayo]

What’s the flat induction cooktop you use?

[@tomsamace6786]

I want to know too.

[@khadijafiaz9837]

I have permasteel 38ltr oven ..it has 2 temperature to adjust one for upper nod and second for letting lower nod ho do I know the exact temperature...for baking

[@sarahsliverman5350]

I want one but can't find the wok one.

[@langhya]

we also transitioned to induction cookers after that one time with a possibly broken gas range, the flame shot up high and big that we got scared as a family for possible explosions. or our house burning. the only downside is that you can't cook if there is no electricity, and that's when you whip up a small one with a butane orrr get some charcoal. also love the ease of cleaning. you don't get that with the gas range.

[@GameMovieStudios2000]

i still dont like induction for the more fine stuff. But for boiling things i find it 100 times better than gas

[@shadowpapito]

Thank you for the info ... I'm on it

[@jtschew]

Cool video. Is it possible to get “wok hei” using an induction wok? Thanks in advance!

[@austinkimbrell3548]

J. Kenji Lopez-Alt has a "hack" for this, as you need open flame to get wok hei. Basically, take a food-safe, hand-held butane burner and point it at the food while you flip the food around. Example from his channel: kzbin.info/www/bejne/npSqg6ahhc-Embc

[@jtschew]

@@austinkimbrell3548 Thanks for the tip and the link!!

[@Deeomma123]

This popped up as I was looking for a portable induction stovetop. Can you share which brand you use and why you like it? Thanks!!!

[@burple65]

I want the recipe to whatever he's cooking in this video!

[@cmfreako234]

How do you use clay/earthenware pots on your induction cooktops? I’m thinking of converting, but I can’t let go of my collection

[@sneakerbabeful]

You can't use clay or earthenware pots with induction . Only ferrous metal, like cast iron or carbon steel.

[@YvesPatenaude-e9u]

Hi, where did you find your induction wok burner? And what brand name is it? Thank you

[@roscored1000]

at the 2.24 there is a metal plate or trivet under the coffee glass? what is that?

[@jestenaguirre9108]

It does make sense to use induction stoves.. it’s a better use of the power we receive from the power companies.

[@codygosney976]

Why is that, are they more energy efficient?

[@jestenaguirre9108]

@@codygosney976 yes..

[@jstones9872]

how do you get heat up the sides of the wok with a flat induction cooktop? That's the problem i am having in seasoning my wok, only the flat bottom has really turned black

[@dotta4763]

Great video and that chopping board is massive What brand of Chinese choppers do you use?

[@linusgallitzin]

If your induction cooktop has a temperature setting, what temperature and/or watts do you set it at? I find the induction cooktop has a lot of power for the small amount of food I deal with, and it will smoke or burn if I let it go too long (or I'm not fast enough). I have a Lodge 9" cast iron wok that has a rounded bottom, but with a flat base underneath to sit stable.

[@taozheng4772]

Was that a curved surface induction stove that fits the wok? Never seen something like that. All the induction stoves I've used and seen are flat.

[@jakeysea]

I love your channel. I’ve been watching your videos every night now. Growing up in Hawaii in the 70s and 80s makes me miss Chinese food. We ate it every week. Yum. I wanted to ask a couple questions. What is the link for the rectangular induction piece that you use? Also when you cook w your clay pot I’ve seen you put something on the coil stove tops. What is that? I’ve also stayed away from clay pot cooking cause I didn’t want to use gas and didn’t know I could use whatever it is you place on the coil stovetop. Thank you so much. Love your videos.

[@wanderingknight10]

Wow great vid