The Wok Compendium: 5 Ways To Cook With A Wok

[@TheHumanistX]

Never in my life thought I'd watch an entire 43 minute and 46 second cooking video on youtube but dude you are so chill and there's just something about how you present everything and I love your kitchen too, it has a nice comfy casual feel. Keep it up dude.

[@vlthompson3]

I saw 43 minutes and almost skipped it, but here I am 43 minutes later reading comments,

[@ladyj02]

Yep. Just joined the "watched a 43 minute wok video" club.

[@nuggyfresh6430]

This is such a nice comment it’s sad that he doesn’t read

[@vinylfetishclub341]

Same. Just watched the whole damn thing.

[@thaidelski]

Thank you for not overcrowding the pan while stir frying. Drives me crazy when I see people "boil" their stir fries.

[@IamAJoe]

This is a perfect video for someone who doesn't know anything about woks or didn't grow up with them. Thanks for the great info. 👍

[@stormneko]

love how casual and approachable your videos are! i have a friend who's learning to cook, and the tangents into related topics and reassurance that floor garlic isn't the end of the world is super helpful

[@jonkung]

It’s not. I like showing my mistakes because we all make them 😅

[@roflmaocopter999]

I totally agree except that one part when he pulls out a WHOLE ASS blowtorch 😂

[@Gattsu_OG]

​@@jonkung dude can you please tell me what the name of your induction wok burner is please.

[@craigcompton1]

@@Gattsu_OG Nuwave Mosaic Induction Wok

[@Filmofile1001]

@gats gats , I just purchased it last week after seeing one of Jon Kung’s videos. Totally recommend, especially if like me you have an electric coil stovetop. Easiest way for me to use a round bottom wok inside. Also heats up lighting fast. Thanks, @Jon Kung, for the info on the channels, but especially for sharing about this wok burner!

[@JDH3666]

Love your professional but non arrogant approach. I always learn a lot from watching your content. Your comments are also very much appreciated and quite entertaining. Look forward to many more videos.

[@jonkung]

Thank you! That means a lot. I get told I’m arrogant a lot 🤣

[@JDH3666]

@@jonkung Some people confuse intelligence with arrogance. You are not arrogant. Looking forward to your next lesson and my next learning opportunity. Thank you for all you hard work. Cheers

[@monyvesdubois]

that crunch was insane

[@DedlyLittleMello]

That mini Buster Sword you used on the chicken is such a beauty 😎👍🏻

[@jonkung]

It’s from a Hong Kong brand called CCK!

[@DavidLee-cw6ci]

The rhino! I've been wanting to get one for ages but it's so over the top. No idea where I'd store such a fuck off knife.

[@bubaks2]

This dudes videos are on point. Just pure information for the soul. Damn this is why i love youtube.

[@alexissmith5055]

You deserve soooo many more subscribers! Your videos are soothing, hilarious, beautiful, informative, a mouthwatering feast for the eyes and a total ignition switch launching me into a " I want to cook and eat everything he has shown on his channel" foodaverse. I find myself zoned in, completely mesmerized, unable to turn away while one hand flies out to my side navigating on auto-pilot for whatever snack I can find near me 😂🤤.

[@jonkung]

Thank you so much!!

[@megsbarretto]

finallyyyy a reasonable hack AND proper demonstration on how to get wok hei at home 😩 thanks so much I've been wondering for years!

[@Lightspeed-eo6nw]

I got an Oxenforge and an Abangdun induction burner on your call. Very good advice, it gives enough heat to give you a gentle Wok Hei. I’ve used my Big Green Egg and lump charcoal at wide open, so the closest to one of the propane jet engine cookers. The BGE actually heats enough for a strong Wok Hei Flavour. It’s just ridiculously hot to cook over, the cook cooks just as much as the dish. You’ve raised my Chinese home cooking to what my wife calls “ridiculous” levels, thank you 🙏🏼 ♥️

[@willhandy5345]

Well, I’m much less scared of woks than I was at the beginning of this video. I don’t own one, though I’ve eyed them occasionally - fruitlessly, since I had no idea what to look for. That’s now taken care of. Your skill level is a tad intimidating, but nothing here looked to be beyond my modest ability. I’d just be clumsy for awhile. So nu? Quite manageable. Amazon has NuWave sets that resemble what you used. Now, as my husband always asks, “Where will you put it” in our beyond tiny galley? Thanks, Jon. You are always informative, down to earth, encouraging, and wryly humorous. You’re one of my favorite spots on the internet.

[@mx338]

Perfect timing for this video, my concave induction cooker just arrived this week and I am already amazed by it, coincidentally eggs were also the first thing I made. Looking forward to learning a lot more.

[@jonkung]

You’re in for a treat. I love mine.

[@jimmypchacko]

We're did you find one?

[@Filmofile1001]

@@jimmypchacko he has a link in the video description.

[@RomantiCynic]

Another great video! Love your analytical/creative approach to cooking, thoughtful commentary, and, above all, the wonderful food you cook!

[@jonkung]

Thank you!!

[@victoriarobinson3909]

This came out as I was wok shopping in the Chinese supermarket. This was super helpful as I was struggling to know which one is best. Bought carbon steel wok, now to season it!

[@jonkung]

Be sure to remove the protective coating first. Many of them have a light coating to prevent rusting.

[@victoriarobinson3909]

@@jonkung Thank you! I did wonder what the oily substance was. I'm trying it out this weekend, I'll clean and season it before then.

[@sylviadlp2112]

How do you season??

[@emmansanchez2575]

@@sylviadlp2112heat up the wok to very high heat. if you dont have a wok burner then most likely the max setting on your gas burner. circle the wok around the fire making sure every part is heated with the fire, then add oil and swirl it around and make sure all the surface is well oiled. Discard the oil and voila, now when you want to cook always heat the wok up first, then add the oil and let that heat up as well and cook

[@junova7503]

@@sylviadlp2112 To add onto the previous statement. When you heat up carbon steel it will smoke a bit and eventually turn blue. The smoke is from any residual protective coating so you want to heat it until it stops smoking and every part has turned blue. You can just toss the oil in and swirl it around as stated but that requires you use a ton of oil (like restaurants do). You want to coat everything pretty thoroughly to avoid rusting for the first layer (subsequent layers, if added, don't need to be so specific). If this means using a paper towel to coat every part with a thin layer of oil then by all means do so. After I coat my wok with oil, I put it back over the fire for a bit to let the oil bind to the wok. You can also just season woks like you would any western cast iron by coating it in a thin layer of oil, putting it in the oven upside down (take out the wooden handle if it has one) and "baking" it.

[@Ellee0827]

‘Everything’s 30 or 45 minutes when you don’t know what you’re doing’.. Dude, best quote I’ve come across! It’s my mantra too when I cook. But when I bake, it’s 200 degrees, 10 minutes.. seems to work

[@TheQuietRiot]

You held my attention all the way through. Love all the little tips and tricks you threw in!

[@john.dough.]

yoo this is super helpful and approachable. I got a wok for $6 at Goodwill when I was looking for kitchen supplies for college, and now I think this is going to be my go-to. Thanks for sharing this helpful video

[@ioannaboti]

I am loving how educational this video is and I will return to finish it but you said mochi is on the bottle and now I have to go obtain the goods

[@jonkung]

Take your time with it haha my videos tend to run long. Working on that part.

[@okay3037]

That clever .....................................I want one, but I'm sure its a billion

[@GH-ox3gn]

The Wok Compendium would be a awesome name for a cookbook… Your cookbook will probably not be all wok cooking, but it could be maybe a section header.

[@jonkung]

Mr. Lopez Alt deserves a book by that name more than I do haha

[@nick_poor]

Such a good video, but I want to know more. Would love to see a video/short on how to properly season a fresh Wok, also looking forward to a deep-fried chicken video! 🍗

[@jonkung]

On the deep fried chicken video will be so good. Hahaha but it will be a bit. I’ll do a seasoning video for sure.

[@tragzzz1863]

@@jonkung seasoning and cleaning of this wok would be fantastic too please! Thank you!!

[@jonkung]

Do you follow Dimsimlim? He might not be here but he’s on IG and TikTok for sure. He’s the absolute wok expert. He might have the answers you need before I get to making the videos. I still will but I don’t want you to wait for me to get my life together.

[@nick_poor]

@Jon Kung LMAO! I feel that so no worries. Thanks for the suggestion. I'll check him out, but you're part of my core cooking KZbin rotation so I'll be waiting for your videos!

[@colleenburns4039]

What brand induction and wok set is that you are using?

[@B-leafer]

I love your creative culinary wisdom. Very chill. Learning alot with your videos. Ty.

[@hojeesum]

Really enjoy this format, very informative and relaxing! Thanks

[@MatthewHoHiWorld]

Saw that you had a nuwave wok, so I decided to pick one up. Much better than the flat bottom woks!

[@jonkung]

It’s really a great appliance

[@mybailey15]

On reading further comments I see ypu use a non flat bottom wok , but I have an electric stove so wouldn't I need a flat bottom wok Also would I still be able to move food easily to the sides and it stay there with a flat one?

[@ChevalierdeJohnstone]

This is my favorite video of yours that I’ve seen.

[@jonkung]

Thank you!

[@_blood_moon_proto_1500]

i just got my first carbon steel wok, i love it, its a tad awkward to clean with salt but its great (i clean it like of one of my great great grandparents who used to clean it with salt then wipe down with oil)

[@dianemarieevans9145]

I have a Carbon Steel Wok, and I've been wanting to do other than stir-fry, so I'm going to try my hand at Korean Fried Chicken with Soy-Garlic. I'll let you know how it goes. Thank you. I Love your channel. I've learned so much. I've been buying ingredients little by little. Amazon must Love me. LOL

[@jonkung]

That sounds SO good! Good luck! Tag me on insta with pics of it because I want to see.

[@mira.r]

was the chicken good?

[@dianemarieevans9145]

@@mira.r I haven't done it yet. Waiting for my new Stove Top.

[@cortney2631]

Seeing your cool, calm competence makes me think maybe I can dig my old stainless steel wok out of my cupboard, clean and season it, and give it another go at steaming something. Thank you for all this good information and the chill beats 🙂

[@jameshamilton6209]

Fantastic video. Very informative, helpful and inspiring - and you are a gifted and charming presenter. Thank you!

[@joncarter3817]

A very helpful video. It really gave me food for thought and I will definitely put some I learned into practice!

[@MrFfrenchh]

I like old school French ring fire, and really moving the wok, that fire ring is nutty hot, it's constantly hot. Them chefsgot all the seasonings and sauces all ready next to wok.

[@arevee9429]

Grandma, what a thick chicken-slicing knife you have! Impressive.

[@broad100]

I loved this video. I want to start using a wok and your tips are a big help. I liked and subscribed and look forward to future videos. Thank you!

[@StevanOutdoor]

I have a flat induction plate so my woks have a flat bottom as well but I do have stainless and carbon steel woks. It depends on what I'm cooking if I use stainless or carbon. Food with high acidity in stainless since it will ruin the seasoning of the carbon steel. Also the sticky bits in stainless wil make a great gravy or sauce. The stainless I wash after cooking and the carbon ones before cooking the next meal. So I have basically always a 'dirty' carbon steel wok in my kitchen with some left over oil. This prevenst washing, drying and oiling the wok after use.

[@FeistyST]

I just got a wok. It is carbon steel but it’s non stick I should’ve watched this video first. Was just a thought that popped in my head. I’m by no means a cook but I love to try. I guess I’ll try my non stick and see how it works for a little bit.

[@crabtrap]

PS; on carbon steel woks, the only variable is steel thickness and how well the handles are attached. i have thin carbon steel wok i use for camp trips and in house because its light. and a more heavy gauge for home and high heats. both work great

[@aileetang731]

Waiting for our carbon steel wok to arrive. Your excellent video helps to educate me re wok usage, thank you !

[@philosoblender5486]

As a carbon steel wok user for a few years, this was excellent!

[@neiloppa2620]

The tip with potato starch at 42:00 is legit!

[@ogorangeduck]

I think the main reason people advise against metal utensils is you could damage the seasoning in some way, but once it's decently well-seasoned it should be fine to use metal

[@jonkung]

For a seasoned wok metal utensils are the only way to go because nothing scrapes off the food from it as effectively. If you leave burnt food on the wok even when seasoned that’s a sucky surface and will ruin the taste of the dish with an acrid burnt flavor. Goss especially for anything with a corn starch thickened sauce.

[@sarahdee4652]

I don't have a wok right now but i cook by what i think goes well. Mainly chili sauce, cabbage, and pork, i usually run up a ramen noodle bill on hot and spicy ramen noodle soup.

[@fangthedergon1863]

I have to get one of those pepper grinder you used that's really cool

[@Fkitilltank]

Got the same torch. Normally keep propane on it. Ill have to give Mapp a try, keep those bottles reserved for glass repairs and copper soldering normally.

[@jonkung]

Because Matt Burns hotter I find it a lot easier to get a seat faster without cooking too much underneath the surface. Which I guess is a pro and a con at the same time, depending on how you’re gonna use it

[@Fkitilltank]

@@jonkung would be a pro for me for sure since i only use it pre plate for searing. Really appreciate the advice🤘🏽🍻

[@Geemeel1]

What a cute and charismatic presenter, wow. New to the channel, love your shows 🤩

[@tifouix]

Merci pour toutes ces infos , je me suis abonné, j'adore ce genre de format , continues comme cela 👍😁

[@bigpat728]

I needed to see this video. I was on the fence of buying an induction wok unit. putting my order in now.

[@LMironono]

how do you have such a splotch-free interior??? It's honestly as much art as it is tool

[@LMironono]

Ah wait, no... that was the first/early shot at a distance. at 4:18 i see it's a wok from earth, not from outer space

[@tonythemedtravels]

I got myself the same induction wok and wasn't sure how I felt about it. After seeing you use it, I think I'll give it another chance. I realize I really didn't know what I was doing and ended really ruining the wok that it came with 😂

[@styledliving]

12:20 i've struggled with cutting chicken up before when i first tried it by myself. my mom gave me a tip to toss the chicken into the freezer for 20 minutes before butchering or 10 minutes after butchering so that it would start to harden from ice crystals forming on the inside of the chicken. it's a little more feasible for a single or double chicken prep, less so for commercial multi-chicken prep. but it helps make it easier to slice, and safer too. the knife grabs into the flesh and easily slides through it with zero trouble and the longer strokes means less sawing. i also like using longer sujihiki style knives for this type of prep since the knife is longer and i run less risk of poking my hand w/ the pointy end. a note regarding kitchen stove output in the usa. you can get any stove you want at home, even a commercial kitchen wok station, the main issue is that there are code requirements on ventilation. if your range hood has the appropriate cfms for the btus and also fire suppression, you're typically gucci. of course, there goes your 40k kitchen reno budget unless you can diy the install and build. likewise you'll need to update your gas service to high pressure natural gas. it's not like mainland china where i can double stuff twin fans in my window as a downdraft range hood and run lpg gas out of a tank under the kitchen counter on the 36th floor of my apartment complex. in the usa we have standards! in reality, most folks just opt for the 120k btu wok burner at their local asian rest supply shop in chinatown setup in a backyard if they have one. bayou burners aren't so great cuz they spread heat out but don't keep heat away from hands. good diy wok stations or even commercial propane ones have multiple gas jets, up to 32, and only have a slit on the back to exhaust gas and a shield on the front to keep the heat from your fingers and also provide a good spot to flip the contents of your work into the air to catch a flame.

[@jonkung]

Very good points

[@JNinj]

Thanks man! :D I obviously never cooked with a wok.

[@austinsloane3353]

Another fantastic video. Love your approach and the sheer variety of dishes. I adore Hainanese chicken rice, and would love to know where you got that ginger scallion oil!!

[@jonkung]

It’s from the XCJ!

[@austinsloane3353]

@@jonkung Thank you!!

[@janiceinFL]

Nice! I love beef and Korean radish soup, Soegogi-muguk, I am so going to make this with the pork and I'm curious how the daikon differs from Korean mu!! Thank you!

[@lesliedaubert1411]

I have a set of 2 tiers stainless steel steemer and 2 sets of 3 tier bamboo steemers. It's good to see there are gadgets that can help me grab to help my hands.

[@JamesLloydKeyboardist]

Now I’m looking for a frying oil strainer pot thingy. 🥘♥️

[@ricardoj4250]

You have convinced me to buy a carbon steel wok! Thanks for this informative video :)

[@lukewilliams4658]

Very informative video Jon. Can I ask how you initially seasoned the wok? Reading reviews about the induction unit on Amazon and many people are unhappy with the carbon steel because of the seasoning process. I've seasoned many cast iron skillets, is the wok seasoning process similar? Keep making great content!

[@64wato]

Love your pepper grinder, could you link it please. yummy looking recipes.

[@juno2768]

Great to convince me to finally give in to buy a Wok

[@B-leafer]

You have alot of asian cooking wisdom which i appreciate. Cool idea using a propane torch inside the wok. Do you use "mapp gas" which attains even higher temps? Also, i like your kitchen knives. Very nice. You have nice equipment.

[@JamesLloydKeyboardist]

Really digging your channel and your vibe. Just subscribed. 🥘♥️

[@onrev]

DO you have a specific recommendation on the torch you use? I wanted a cook/chef's perspective on what makes sense to use in the kitchen, not only to imitate that wok hei effect.

[@jonkung]

The butane torches you see at sushi restaurants are great and easy to handle. The one I use (a welders torch) is durable and lasts much longer and gets a stronger flame.

[@hitsuji624]

I'm curious about how you broke down that whole chicken! Is that something you could explain further sometime? It was SO quick and it seemed different to other videos I've watched before to learn how to break one down.

[@jonkung]

I think it’s similar to Chef Martin Yan’s order but I’m nowhere near as fast as him and I’m out of practice tbh.

[@hitsuji624]

@@jonkung thank you!

[@ntmituniverse5850]

Jon Kung, what brand of wok did you say you like best? What wok is in this video? Thanks

[@mikelevels1]

Chef Jon got me smiling like that

[@12ickybrews]

Real informative video! What about cleaning a wok? How do you clean/take care of them after cooking with them?

[@jonkung]

I rinse it of with water and brush off any solids with a rough sponge. That’s it

[@svcupc]

I'd like to try deep frying with the Nuwave wok after watching you do it. I wonder how easy it is to maintain temperature with that unit? I'll be deep frying at around 320-360F, depending on the food (Japanese tempura) and I don't want the oil temp to drop below that range too much. The pot I have right now has a very narrow opening, which makes scooping things out very difficult. A wok for deep frying looks amazingly handy!

[@alicelovescats888]

I think Adexa or Chef King should give you one of their 3000 watt induction wok units, and see if you can get that wok hei thing going on. And help us all decide whether it is actually hotter at double the wattage of the Nuwave unit, or just quicker to heat up. Would love your thoughts!

[@toneloke5145]

Hi where can I get one of those induction wok cookers from (scrambled eggs one) I use a camping stove at the minute because my cooker is electric, camping stove works well but that one you used looks perfect, thanks, great vid keep them coming 👊👊

[@grannyprepper1181]

I’m very new to your channel. What caught my eye was the Nuwave wok burner. I use a Nuwave induction counter top, daily. Anyway when you cut up a raw chicken or any bird. Take the wings off first, then the leg and thighs (separate them and f you want) split the breasts or get a boning knife and remove the breast meat from the ribs.

[@Laura-xy7td]

That is a really good looking …… wok . 🤣 Great video

[@ChrisdeCastro]

I like doing tossed pastas like Alfredo and carbonara in a wok. Takes only a couple of flips to emulsify and airate the sauce with noodles.

[@jonkung]

I make curry in a wok all the time too!

[@jamesmanulevu6074]

2 questions...where did you get your pepper grinder? Also what type/style of cleaver did you use for the chicken? I've been trying to figure out the cleaver but haven't found it. 😢

[@lobsang8405]

would you recommend induction wok portable for food trailer business . just for tossing fried rice ?

[@r.guerra6236]

I love your content, i just subscribed. Where did you get that cleaver for processing the chicken? Its almost like a thai moon knife but more angular.

[@1rustyb]

Carbon Steel Wok. As a Culinary Graduate, we were never taught this In the SF Bay Area.. 😊 ❤

[@jonkung]

On the us side, there will be plenty of places where you can get one there.

[@positivechallengetv]

waiting on more wok tutorial videos. turning the notifications 😂

[@TheMSGApple]

would you recommend using a wok when you only have an electric stove top? I've tried carbon steel before but couldn't get any good seasoning on it using our electric stove

[@jonkung]

I only use electric sources and works work just fine but induction is the best electric source for it. If you’re using a coil a cast iron wok might be better.

[@MichalJuul]

I just found your channel and I think it's absolutely fantastic. I would really like this Nuwave Mosaic Induction Wok. But it only uses 120V and here in Denmark we have 230V Do you know and can you recommend another electric Induction Wok? A site called maxima has a wok called Professional induction wok - 3500W - Maxima Do you think it's a good choice? And then use a Carbon Steel Wok with it

[@thefoodguru2861]

I love all of your content.

[@bluenosegamer9175]

Not me with a non-stick Wok ;-;

[@jonkung]

Run away

[@kyusungkwon8036]

I have a non stick wok, but I only use it for medium heat at the highest. I use it mostly for pasta. The shape of the pan makes it easy to toss

[@alejandrorueda5696]

Sameee and i just got it 🤦🏻‍♂️😂 after this i am driving to my china town to find a carbon steel one

[@brandynxyz]

Nothing wrong with a nonstick wok if you grab some steel wool and scrape the non stick off. I do a lot of asian/indian inspired cooking and got myself one, not realizing that I got the "bad" wok. Season it really well when done. I cook with mine on high heat all the time and I couldn't get anything to stick if I tried.

[@nourishedhuman]

Please, please tell me the name of the knife you used to break down the chicken! Thanks for the great videos 👍🎉.

[@cindymerrithew3872]

I have never seen a wok burner like you are using. Could you tell me the brand and where to look for one. I love your videos 😊

[@brendangrasse6802]

I like how he used a mini buster sword to break down that chicken.

[@sarah-may]

We have a cast iron wok, and the fam uses it a lot for deep frying. But it is heavy af lol Also, I checked the description to see if you linked the shirt, seen you in it a lot now. Wistful thinking on my part lol

[@jonkung]

It was a gift so I’m not sure where to get it but I love it

[@sarah-may]

@@jonkung it was worth a shot! thanks for response and the awesome content

[@JDH3666]

Jon. Do you store your previously used frying oil at room temperature as you would fresh or unused oil?

[@jonkung]

I do! It’s in a steel container away from any light or heat tho

[@Filmofile1001]

@@jonkung did you ever recall the brand or a link to your container? It looks perfect for the job, and I’ve been wanting to get one. Also, I purchased that induction stove last week within 20 minutes of watching a video of you using it. It is awesome, thanks. I have an electric coil stove so previously, I could only use my round bottom wok outside on a butane burner, which isn’t ideal especially in the winter. I know I’ll use my wok much more often now, so thank you. And, thanks for the channel. Great content, cool vibes, also I’m hella jealous your kitchen!

[@lukewilliams4658]

@@Filmofile1001 you probably already found it, but for anyone else, it's the Oggi Stainless Steel Jumbo Grease Container with Removable Strainer and Snug Lid, 1Gal!

[@hayanita]

I’m in awe with your knife. Where can I get one like it?

[@mrbard1]

I'm here even tho i have a non stick wok because YOLO

[@Cipher71]

10:57 "I crave the forbidden Leek"

[@rullysiswanto4583]

Yoshikawa, Yamada, Yosukata & Pearl life Which one the best ?

[@waydegardner1971]

The wok I purchased was labeled as pre-seasoned, non-stick. Had to double check but it’s not coated and rated to 1000°. Whew. Dodged a bullet. (I think)

[@SirEnd3r]

I haven't bought pots and pans yet but I'm making a must have list. Should a wok be on that list? I was thinking of getting a carbon steel pan a less toxic substitute for non-stick. But I then thought maybe a wok could be a good substitute with the benefit of other uses.

[@zergslayer69]

If the wok always has to be seasoned with oil after washing with soap, if you're steaming, wouldn't that get the bamboo steamer oily along the bottom edges? Or is it not necessary to oil the wok as long as it's fully dry?

[@elijahide9880]

Hey yo, can you drop a link for that chinese cleaver??? And that pepper grinder?? 👍 Thanks for all the help homie

[@craignotgreg547]

I laughed when he said, "...and they can't be trusted." He's a savage.

[@xipalips]

Did you say Ginger Scallion Oil by XTJ? Having trouble finding that

[@eminemma]

super helpful!!

[@LMironono]

8:30 Holy wok hei, that knife is a KNIFE

[@Skrelnick222]

That is a boss looking cleaver you used to separate that chicken! What is it? Just stripped, blued, and reseasoned a rusty old carbon steal wok that my mom had. It’s back in business now.

[@blaqfish]

Very basic questions : why does the handle not burn you at such a high heat, no silicone pad need to be bought 😮 What is the name of the heatung eley that you are using to cook on and raise the tdmp of the wok? Is it called a induction burner. Thank you Sir