I completely agree with the PFAS concern. A non-stick wok should not even exist. The seasoning of a carbon steel wok is the whole point of the wok and the high temperatures used! Thanks for mentioning this important point!
It would be interesting if this would be emailed stuff and not this waste coating. But this do technically nothing.. Stainless dont need emailed surfacees
I was looking up induction woks as an alternative to gas and came across this video and it's prequel. Really enjoyed it, very informative. Thanks for the update!
Since OP didn't provide measurements and hasn't responded below here is what i can offer.... the Nuwave Wok is 14" (~35.5cm) at the rim. I would imagine the slightly larger, and largest offered Oxenforge, at 36cm, would work fine with both these units. The Nuwave cooks very well with the stock wok and is quite easy to care for. I have some old infomercial Nuwave induction burners that are 15-20 years old and they still work with well over a thousand hours on them.
I have the Abangun, I ditched the Wok that came with it. I have a wok from Oxenforge, love it. I really like the Abangun, temperature control is better (I use the wattage control). I use the 1700 Watt setting to heat up, oil with sunflower seed oil, then turn off to cool down, then I set my wattage to whatever I plan to cook, 300 Watt works good for fried eggs. It heats up very very very fast. I am very happy with the Abangdun. More than enough power, I was easily able to heat my wok to 700 degrees and turned it off because I wasn't comfortable with it at that temp.
Just need to say thank you! After your last review we went and searched as we don't have a full cook top. All we have is the Breve induction. We did find a few more and ended up with a "commercial" one. Came with a "carbon" steel wok that just needed to be cleaned and re seasoned on Amazon for under $200. So far it has been great! I am just starting to learn how to use it and there is definitely a learning curve. Both for it being new to me and just how hot they get. The learning is so much fun! Thanks again for making this possible for us!
We just got one, not one of these, but man they are great! I think his other review is fantastic, really helps you to understand what to look for and you are so right about the follow up too!
I've been using a flat bottomed wok and a reg flat induction stove for years. I grew up with the outdoor propane high powered wok setup, but my current one is perfectly great for my current need. I think the fact that flat bottomed pots will work in this as well really helps with all the use cases I might have, will consider this if I ever decided to change things up
I recently saw a listing for a "leconchef" induction wok unit on Amazon. Seems to come with a 14" carbon steel wok and 1800W, but it doesn't seem to have many reviews as of yet. I'd be curious to see how it compares to the Abungdun.
"I hope that sentence makes sense......I'm not changing it." LOL It made perfect sense. Like the Kitchenaid professional stand mixer.....haul it out for baking and hide it again for 94.6% of the time.
100% agreed on the non-stick pan subject. Even a cheapo carbon steel wok will (unless you do something really stupid with it) last you a decade plus, they're worth the... I can't even call it an investment, because they're also damn cheap! Just get a carbon steel wok. The only caveat is having one specifically for making sauces. Sauces with a lot of liquid can't/shouldn't get up to the temperatures where the non-stick coating breaks anyway, so having one for specifically THAT task is IMO fair, but not for general wokking.
Eventually, home appliance manufacturers will offer a concave induction wok surface as part of their standalone ranges or as a separate drop-in wok cooktop. That would also allow the wok (which already has high sides) to not be so elevated.
I am grateful for this follow up video. It sounds like it carries the same overall recommendations only with a few exclamation points and analysis. The pricing options for the set ups are quite helpful. I use my wok almost everyday and would welcome an improved set up. I will be buying some of the recommendations from this video very soon
The Abangdun probably draws over 16 amps at the outlet, so the house better have a dedicated 20 amp circuit to the outlet and you better not have any other electrical appliances in use on that circuit at that time.
While I agree the Abangdun pan shouldn't be used for regular wok cooking I think it could be really awesome for indian-style gravies and sauces, first infusing oil with spices, then sweating some aromatics, and on top of that frying out tomato paste or other sorts of tomato, and lightly browning some meat
Thank you for the follow-up. I've just ordered a Wok Induction Stove (an affordable but very powerful professional model) and am currently shopping for an Oxenforge wok. I'm unsure about the size, though. Most articles online recommend something around 14 inches, but the Oxenforge website suggests that 14 inches is too big for most homes. What's your size and which one would you personally recommend for up to 4 portions
I tried the Nu wave briefly but hated the controls. In my experience temperature modes never work at all for induction and the nuwave wasn't an exception. I ended up getting a "leconchef" from amazon instead. Love that thing. Its wok wasn't great either but I already had a decent one. At least it wasn't coated or anything IIRC, but I ended up giving it away.
What exactly is the difference between a cheap 30 USD carbon steel wok and the premium one you have in practice? Like I have a cheap thinner carbon steel skillet, and a more expensive deBuyer, and outside the thickness and heat retention that provides, I can't really tell a difference in how they behave. Both spread the heat in similar ways, neither sticks more than the other when seasoned properly, one just has more heat mass than the other, so it's more suitable for dumping a larger batch of stuff in it. For frying, say, a couple of eggs or a smaller piece of meat, both work equally well. To my understanding woks shouldn't be very thick, and based on my experience so far there shouldn't be much difference in how the surface behaves, so what qualities of the premium one make it better?
RE: Using another wok on Abangdun: Is there a size recommendation as to the SIZE of wok so it best fits the CURVATURE of the Abangdun? Closer fit for induction = better heat transfer, so the question is meaningful. There is no Asian market for hard goods near me, so I can't try things out and must rely on mail order. Any advice? Thanks everyone, and of course, especially Jon Kung!
The design of the Abangdun makes it so that the wok doesn’t float on the unit but always has a direct point of contact with it The unit is *Powerful* and easily connects to the surrounding part of the wok no matter how deep the slope is. The curvature of your wok should be based on your preference and not how much of it maintains contact with the unit.
Hi Jon, I am one of those interested in the commercial units, or perhaps the Jenn-air built in wok hob. I understand the hesitation on your end but I'm trying to make consideration for a future remodel and I haven't found a great deal of information or review of this tier of product.
Can you review the Jennair Induction wok? The ones in this video don't really work for my kitchen given they are countertop appliances vs the built in kind that I want.
I think what's most frustrating about the Abangdun is how a non-stick pan is so out of left field for a wok but that's the only option offered with it. It reeks of "We're trying to market to a hyper-specific crowd who doesn't actually know what they want or what they're doing, but that's where the money is."
Hihihi no joke. I wouldbe also a person who put a flat kettle on it. A flat induction hob works for me but i need to be careful. My hot food could roll away and we dont want that. Do you have problems with the noises? I had a bad time with the beeping signals on my hob so.. I fixed it and now is everything fine.. Also the mostly smaller induction coil is for the wok perfekt. Which is a problem for normal pans.
pretty funny, i found the same exact hex pattern non-stick wok at my local Asian grocery store, flame design and all. so yeah i don't think they're putting a lot of effort into the free pan.
Amazon claims Abangdun is compatible with flat bottom pans, I am having trouble seeing it. Could I use this to heat a flat cast iron pan? Just trying to not have redundant kitchen equipment.
Hey Jon! Love the videos. Quick question: could you us a flat bottom wok with these induction burners or would you recommend buying a new round bottom wok when using these? Thanks!
What size of wok fits these units? I have a nuwave and love it. But I'm considering buying another wok, so if i get an oxenforge like you suggested, is there a recommended size? I'd been looking for a high quality wok and I've been willing to pay but it's been hard to sift through all the info on the Internet. Thanks for the recommendation there because it's really hard to know if the money I'm spending is ideal. I was trying to find a nice hand hammered wok after I read that serious eats article and I figured since a wok is a decades sort of thing it might be worthwhile to get a nicer one.
if only they make dual stove with these kind of curved stove, it will be more versatile as I can use lower wattage stove for water boiling, simmering, deepfry, or anything that don't require much
ETA - admittedly I haven’t checked yet but I would love a dog food series for those of us who have picked up a few treat ideas from your videos but want to start cooking actual meals for our furry family members. I’m lost with all that and end up just doing kibble, chicken, and rice. I will absolutely go buy a carbon steel wok to replace the non stick one my husband bought me over a decade ago. It doesn’t get a whole lot of use. My goal is to replace everything that I have that is non stick.
Thanks for the video(s)! After watching the previous video on this I tried finding something that would work with the EU power grid since both of your units require 120V. It took me quite a while, but the only one I was able to find that wasn't professionally expensive was one from lecon chef (ASIN B0CYT29NPS). This one actually comes with a basic rounded bottom carbon steel wok and I've been having a blast with that so far. If you ever have the inclination (and money of course), would you be willing to review a unit that can be used with the EU power grid?
Let's not spread myths. It's wrong to say the hexclad looking would make us sick. While there is no PFOA/PFOS in this hexclad looking wok, it's still not as convenient to use as a proper wok so I totally agree with you, don't use those. Thanks for the review!
