Review on 🍳 NUWAVE MOSAIC Induction Wok: 14-inch Carbon Steel Wok with Precision Temperature Control, Wattage Control, and Tempered Glass Lid by Pedro Curtis

A lot of the dishes I cook involve a high heat skillet before cooking and this destroyed all nonstick cookware in a few months. I've also tried carbon steel flat bottom woks on both electric and gas stoves over the years. They work well but don't have the same cooking style as a round bottom (which I sometimes use outdoors). The heating surface is concentrated in the center, so you can't load too much at once for frying. Also, it takes quite a long time to boil the water, which is disappointing. The heat concentration is still better than my old gas stove. Not every dish needs to be cooked over high heat, such as B. Scrambled eggs. There are some usage and maintenance techniques, but just watch YouTube to see how the pros do it and you'll get a general idea. I chose a two-handled wok as it's more stable on the induction block and doesn't tip over, but the included wok works great too. As a condiment, I suggest taking it to a friendly Chinese restaurant if you don't have an outside burner. 5 stars, highly recommended and will be updated later if necessary. I just hope the induction unit lasts a long time because a well maintained wok will last forever. I'm so glad I now have something that can be used both indoors and outdoors. Make sure you turn on those fans or your whole apartment will smell like Panda Express.