I, too like the speed of the cooks. Also, since you wok with the Egg lid open, you don't have to wait for the "bad smoke" to go away. We use it about once a week. Tonight we're doing our first Fried Rice and Shrimp (using VI's recipe he posted recently). There is such a wide variety of meals and recipes for a wok that the possibilities are endless. For example, @fishlessman's Asian Steak and Cheese. That looks fantastic!