dude your instructions for seasoning a wok is just wrong. plain wrong. YOU NEED TO WASH and scrub that coating layer off before you burn the wok bro. FML. You need to wash the bloody wok because of the chemical coating they use on the steel to stop it rusting. Burning it wont get rid of it. secondly you seasoned the bottom of the wok but not the sides lols wtf lols. YOu need to season the entire wok, you are clueless.

Brand of the wok pls

Got my 150k propane outdoor wok burner and it does this with mo sweat. Just a bit faster than the video.

😂😂😂

You'd need to use both phases to get 240 to run most higher power EU consumer appliances. It probably won't even start on 120.

An interesting comparison however a commercial gas burner will power through moisture and therefore have a better quality product, however you can get a good product if you cook in small quantities on this induction burner.

​@@439530how so? Induction technology directly heats the metal which is a much better than transferring heat from fire to the wok. Commercial burners in the West also don't get near as hot as Eastern Burners for wok cooking get so induction replicates that cooking much better which is why you see these induction burners used by East Asian chefs in restaurants over there.

Open flame is 1000 degrees Fahrenheit. This induction wok burner will get hot but not that hot.

It depends on what wok you have. Some pans/pots/woks won’t work on an induction stove

Thanks. Any thoughts on a flat top induction top (3500w) with cast iron wok instead of this "wok-top"? The flat top is cheaper and more versatile for other tasks.

Preheat your wok to smoking hot first on this type of cooker. Otherwise you need a wok burner somewhere above 150k BTUs to sufficiently boil off any moisture and go straight to malliard.

Did you get one?

Bartscher IW35

Vollrath 6958301 240v

This only needs to be done once. But once each time you cook since the heat will eventually burn through the coating at least on a powerful wok burner.

I have watched several utube videos that say the factory coating is best scrubbed off first with soap and water. Never a need to use soap afterwards and not advised or needed. I am new to wok cooking and am glad to see that you can use soap and water on occasion. This video was very informative for me because I have a new induction stove coming in January and need to season my carbon steel wok which is coming in January too. I am happy that he seasoned his wok using induction.

Burn it off. It won’t come off with soap and water.

Very good points....

There isn't a dead spot in the middle, that's how seasoning a wok always looks. 2. I didn't see any scratches, it just wasn't wiped down and the induction burner works fine here. You don't need to match the size perfectly, only the centre needs to fit. Wok cooking focuses on the centre getting hot. You're looking for problems where there are none.

@@tylersmith3139 4:10 you can see a dead spot from the indution. meaning it does not cover the bottomof the wok which will make it sticky there. its the heat that makes it non stick after all.

Clean kitchen fuiooooooh

It’s a lot faster lol

Sounds like you looked at the commercial version. Can use this thing inside or out. Don't have to refill it, no risk of explosion and it's much more powerful than gas simply because induction puts ALL of it's power into the pan itself and not half or more of it into the atmosphere around which is why most gas burners need to have such high BTU ratings, waste heat compensation. So while they do indeed still work and quite well to this day, induction is the least wasteful more powerful way to do it. Oh yeah and lets not forget that INSTANT heat from on / off or even just the on-the-fly temp change!

Mine costs 270 €, www.amazon.de/gp/product/B0050GDZFQ/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1