Induction woks exist
Added 2024-08-30 22:36:37 +0000 UTCHello all,
Remember how in my last post I said I was trying to get something done before the end of August and that the quality wouldn't necessarily be great? Well, here's the result!
I bought this thing a long time ago originally planning to make a quick Connextras video, but I kind of forgot about it. It's been sitting in the box for months! And after finally getting the urge to unbox it and try it out I decided... no, let's have a little fun and make this a main channel video.
It's very silly, mostly pointless, and my opinions come from a place of absolutely no authority so, ya know, I'm not super proud of this but I do hope spreading awareness of this concept (not the product which is... flawed) is valuable. Back when I was using Twitter I genuinely did get so many "but what about woks?" replies whenever I talked about induction cooking, so hopefully this is worth something.
In other news - I keep saying the Aztec Connextras follow-up is happening next and then it doesn't happen. Well this time, it's happening! I'm gonna take a couple days off then make the Q&A followed by the sights and sounds videos. A lot of behind-the-scenes testing with the freeze dryer has been going on (I have found one thing that I genuinely like freeze drying!) but that video will probably not happen until... maybe October? I dunno.
I'm going to release this tomorrow so I'll get working on captions right away. I just need to do bloopers then I can paste the script in, so rough captions should appear within a half-hour.
kay bye
Comments
I love my induction range. 5 positions, one will run at 10kW, and the entire surface is a ceramic that is absolutely a pleasure to keep clean and tidy. When I first got it, I kept my IR thermometer next to the range at first just to understand what was going on. The ultra cool thing is that the top and everything more than a cm or so from the cooking pot is at room temp.
Jon Adams
2024-09-22 01:27:22 +0000 UTCSome nice alternative from French market ;) It can be installed in the kitchen. https://www.equipementpro.fr/wok/28215-wok-a-induction-encastrable-230volts-3500-watts-bartscher.html
Maciej Klemarczyk
2024-09-08 14:50:13 +0000 UTCWe really enjoyed this. It's a shame the Los Angeles Times only did a hit piece on induction with Asian restaurant owners, rather than talking with commercial kitchen equipment suppliers that might have showcased this kind of appliance for commercial use.
Benjamin Rippel
2024-09-06 14:46:58 +0000 UTCHave you met the Internet?
tim1724
2024-09-04 02:22:31 +0000 UTCGood video, but I think the fact that induction burners are now the norm for new professional wok kitchens deserved more attention. Maybe a shot or two showing such a device in action. I still remember first noticing one ten years ago. They come as modules, so they can be combined with other cooktops on the same counter. I couldn't find something similar for the living space, though.
RTT12
2024-09-02 15:05:42 +0000 UTCI got a new induction stove two years ago in NL and was super frustrated to find there was only 1 induction stove available with rotary controls. I hate those annoying touch controls that seem the default on induction stoves. I am convinced people would like induction cooking better without those beeping fiddly controls that do not respond properly if they get wet
Michiel Beijen
2024-09-01 18:23:56 +0000 UTCInductiion is just so much more controllable and predictable than gas it's not even funny. Good thing people can also wok on them too now. Also any electric stove can do nice things like automatically keep water at a boil. Those are unfortunately rare since people don't seem to understand temperatures or how water boils so they missuse them and hence don't want them as much I guess. But once you use one it's faaaaantastic.
J Ruonti
2024-09-01 06:42:43 +0000 UTCShout-out to the Mr. Delicious shirt.
C222
2024-08-31 23:39:21 +0000 UTCI had that but didn’t like the temperature control, or lack of.
Greg Smith
2024-08-31 20:30:38 +0000 UTCGot one and I’m impressed. It’s really hot and quick to heat up. I think restaurant supply stores are the way to go. Seasoning the wok was hard because I set it to 10 and it was overboard.
Greg Smith
2024-08-31 20:28:52 +0000 UTCLet's build a wok inductor with a flywheel power bank and twice the copper. All metal and ceramic no electronics fully cleanable. Structural capacitor design. The eternal flame
Nebulon
2024-08-31 16:16:19 +0000 UTCI should have clarified. *A wok specific induction cooker*
Anders
2024-08-31 13:25:35 +0000 UTCI've been eyeing an induction cooker at a restaurant supply store for a while now. And this might be my tipping point.
Anders
2024-08-31 13:24:42 +0000 UTCI wonder... maybe with a full-sized induction stove one of the spots on top could have some special slots cut around it which allows you to attach an alternative induction coil module on top which could be wok-shaped for when you need it? (Also, do you still call it an "element" when it's used for induction rather than producing heat itself?)
Kris Asick
2024-08-31 12:14:29 +0000 UTCI'm looking forward to the induction stove in my new apartment, when I finally get the date that I can move in though...
MrHammond
2024-08-31 07:04:06 +0000 UTCYou seem like you encounter a lot of pedantic people in your comments ... 🤔
Darren Pierce
2024-08-31 03:15:33 +0000 UTCA default 20 minute timeout seems reasonable for a cooking style (stir fry) where common cooking times are 5-10 minutes. I expect they’re just trying to avoid the wok being used then placed back in the unit after use, and then being accidentally hot for another hour until someone realises it’s still on while they’ve been eating. Ewen
Ewen McNeill
2024-08-31 03:12:12 +0000 UTCMiele makes induction cooktops that have a special bowl-shaped indented region for use with a wok. But Miele are a very high-end brand.
Mark Muir
2024-08-31 02:13:12 +0000 UTCPeople are silly.
Ben Wolk
2024-08-30 23:44:58 +0000 UTCHey! I own this kitchen gadget! I guess I should pay attention more to the discord so I could have added my thoughts prior to the video. I haven't watched yet to see what your feelings are, but I mostly like it. I much prefer it over my apartments glass electric cooktop which just makes everything too hot around it. It also saved me a long time ago when the house we were renting needed a new stove and due to the pandemic, everything was on major backorder. I cooked a ton on it, including using a medium size pot to make pasta and other items that needed a pot instead of a wok.
Ben Wolk
2024-08-30 23:43:30 +0000 UTCInteresting! I’ve also never heard anyone explain induction cooking the way you did-it really makes sense now. Thanks again for another informative and entertaining episode! PS: your “too bad we’re not camping” joke reminded me of a funny line in “The Sure Thing”!
Markintosh
2024-08-30 23:23:27 +0000 UTCOnly 38% of the stones in the US are gas. In Florida where you don’t pay sales tax on gas appliances, only 10% of the appliances are gas. It’s simple. If your kitchen has a gas pipe and no 220v outlet, you buy a gas stove. If your kitchen has a 220v outlet and no gas pipe, you buy an electric stove. I’ve had people with electric stoves argue with me that they won’t give up their “gas stove” no matter what the government says. And when I point out they have an electric stove, they’ll even argue with me.
David Weintraub
2024-08-30 23:17:10 +0000 UTCI bought a cast iron wok ages ago. Works on a regular stove and, because it has a flat bottom, also on induction. :)
Rudo de Jong
2024-08-30 22:58:48 +0000 UTC
