1700W 120V Concave Induction Wok Cooktop, Continuous Heating (No Pulse), Commercial-Grade Stainless Steel Burner for Round Bottom Woks

Somehow my original review is not here, so here goes: I have had this now for several months and have used it 15-20 times. I can literally make a stir-fry using fresh protein and microwave-defrosted frozen vegetables and canned stuff like beansprouts, water chestnuts or beans, plus some spices in under 15 minutes with this and not worry about difficult cleanup. And with fresh vegetables of course, too, which might take a little longer. Nice addition to my kitchen. Not perfect but for the price I definitely give it 5 stars. Nonstick Hex-Clad-like wok is very nice, well made too. base is solid and also seems well-made. Wok with this cooker base doesn't get as searing-hot as a more conventional wok, but it makes a decent stir-fry and cleans up VERY easily. Don't use metal utensils. I use a fat wood salad spoon (maybe 3 inch diameter). Hottest spot is a 6 to 8 inch circle around the center but not the center itself. This actually works pretty well. I usually use it on the hottest setting (1700). I also have a cover from an old wok that fits well, but any cover will do if needed. Cleanup is a total breeze, base hardly gets dirty at all, wipes clean and surface is almost instantly cool. Anything sticking to the wok surface cleans up easily with a little soaking and nylon scrubber pad. Fan is a little noisy, but shuts off right after cooking. Doesn't bother me but worth noting here anyway. I do recommend this and would buy it again.

Why did you pick this product vs others?: I love this wok burner! I have a flat bottomed wok that wasn’t getting hot enough on a flat induction cooktop so got this to try after seeing a YouTube video from a chef comparing it to another brand. My wok got very hot, very quick, and it seems to mimic heat up the lower side better than the flat induction . I’ve cooked several dishes now, and been very pleased with the improvement over the flat induction. I actually think this setup works better than my regular gas stove did. It’s not going to match up to outdoor gas burner or restaurant wok heat but that is not something I wanted to deal with. This plugs into a regular outlet and is really convenient. I am super happy with this and just ordered a round bottom wok to try on it.

After many months of looking and comparing induction wok burners online I chose the Abangdun. This morning I used the Abangdun to season the new Oxenforge wok that i purchased to go with the burner. Impressive. The burner was easy to operate switching between wattage and temperature Celsius to Fahrenheit. The hub is a solid build and didn’t slide on the glass topped stove. Will update when I make beef and broccoli in the very near future.

This induction wok burner works perfectly. This review is for the induction unit with wok. If you've never used a wok on anything other than a stove of some sort, you're in for a treat. THIS is how wok cooking is supposed to be. Induction heats the wok up really fast, something you'd expect if you have an induction stove. And not just the very bottom. The wok that comes with it is not that best selling brand, but looks a lot like it and just.. works. It's round bottom, you wont' be able to use it on your stove. Don't try to cook with no oil at all; that won't work well for long on any nonstick. I've done ground beef and slices of pork, also vegetables and stirfry. Cooks quickly as it should, and perfectly without sticking. I've read reviews where everything sticks. I have no idea why, mine doesn't stick. I did wash it at first; got very little of any residue off with paper towel when drying. Now I mainly just wipe it out with a paper towel unless I'm making something with sugar in it; sugar always leaves a bit of sticky stuff. but even then, let the food cook but move it around a lot. It should not stick if you've used some oil, heating it then dragging oil up the sides with your wok tool first. In any event, just a rinse with hot water and a paper towel wipe and its all good. The only thing I might have taken any stars off for is the weight of the wok. I am getting up there in age and this was heavier than I expected. So I won't be tossing the food by picking up the wok but that's fine. I do yellow pancakes in a skillet anyway that I can flip. If that bothers you a lot, you can get a smaller wok, flat bottomed or round. I've read of those who have used a skillet on it and will be trying that so I don't' have to move it off my stovetop (I have a really small kitchen).

Pro: I love this burner. It heats the wok very fast and lets me cook next to a window so smoke can vent outside. Neutral: Heat transfers from the wok to the glass, so the glass gets very hot. Grease can polymerize on the surface—just like a ceramic cooktop—but a scouring pad and cleaner take it off easily. It’s also a bit pricier than flat-surface induction units, though still acceptable. Con: The glass scratches easily. Sand the bottom of your wok before using it to knock down any bumps. Scratches aren’t a functional issue for ceramic glass, but that makes me sad since this burner costs me over $100. I’m still gonna give it a five star, because this burner can really help people who live in a apartment and loves stir-fry.

Crank the dial and the carbon steel wok gets ripping hot. Mind which socket you use as thing will draw a lot of juice. It looks kinda stupid but who cares

Unlike the conventional electric stove, the induction burner will heat the metal container without heating up the burner surface, which makes it safer in use, even in contact with skin. Also the wooden handler of the wok will prevent chef's hand from burning like usual wok handle by metal.

I really hoped that this will work well with round bottomed wok per the raving reviews posted. Unfortunately, that was not the case. I used a well made Japanese iron wok and the unduction burner just cannot properly heat it up. The concept is good with a concave surface but due to wok of different size/curvature, it is hard to get a even contact to maintain heating.

Pros: - Heats quickly. Love the support for round bottom woks - Reasonably sized footprint given what you can do with this - Not too loud - The pan this comes with actually works quite well - Compatible with flat bottom pans and pots as well Cons: - The glass heating element doesn't have any protection, other induction stove tops I've seen have a ring to protect it from your round bottom work. To be fair, induction stove tops will typically have you working directly on glass, I just worry about this breaking with round bottom woks Overall: I've been really happy with this induction stove top from Abangdun. I've been using this with a carbon steel wok and it's been great. Gets hot very quickly. The heat control is responsive. This isn't too loud. While this isn't small, considering this gives you a round bottom wok burner basically anywhere you can find a standard power plug, this is actually quite compact all things considered. I love using this to whip up stir fries at home on my round bottom wok. 100% would recommend!

Concave cooking surface makes it so easy to flip and maneuver my artisan 34 cm wok - brilliant Digital temperature controls allows a wide variety of cooking methods and searing Just started cooking with this stove and already impressed with the results Leaving the wok in the induction stove top after cleaning up will protect the glass surface My last induction cook top was wasted when a knife dropped from my hand shattering the glass Highly recommend this Abangdun top line induction cook top stove

Very tall, need very specific shape wok to function well

Just got this but its fun and works!

So happy I found out about this product… I have a few things to nitpick about, but the overall everyday experience is well worth it. Pros: - Don't need a gas stove to use a round bottom wok making it accessible to more homecooks - Flat bottom cookware works on the concave surface - Heats up very quickly - Heat is cut off immediately when turned off just like a gas stove Cons: - The "hot spot" is the shape of a big donut with the centre not as hot as the donut area which is the opposite of cooking on a gas stove where the centre is the hottest - The big silver dial is also an on/off button when pressed which is redundant; there is already a smaller on/off button on the interface to the right of the number display - While cooking and moving the wok around, I sometimes end up bumping the wok handle into the big silver dial on/off button which is a minor nuisance - The induction cooktop does not remember the last temperature used; it is set to 1000 each time it is turned on (and ranges from 200 to 1700)