Sorta OT - Induction Wok Burners

Botch

Stumbled onto an interesting food channel called Jon Kung today, and along with cooking on special (new to me) induction wok burners, he also talked at length about true hand-hammered iron woks, and stated there were only two importers to the US, Oxenforge and ZhenSanHuan.  Since getting my BlueStar stovetop 4 years ago I've been using an inexpensive, "hand-hammered" CI wok (with easily-identifiable swirly machine marks too perfectly spaced) purchased from The Wok Shop in SF.  It works fine, but is not super-smooth on the interior and food sticks maybe 1 out of 3 times.  I'll post more when my new $200 wok arrives...
 
He did some comparison videos between a couple tabletop wok induction burners, which I didn't know existed, about $200 each; here's one:
 

 
And here's a video of a higher-end cooktop version from JennAir, which I guess matches up with their other induction cooktop models.  So sleek, and must be a dream to clean (the guy in the chef's coat doesn't know what he's doing (stir-frying with sesame oil in a SS wok) but I'm sure he's nice).  
 
https://youtu.be/RiYeHHe8bMw?si=Q_n-5YgnYLo8MPM1
 
Anyone here use one of these things?  Given what I've invested in my BlueStar I won't be upgrading in this lifetime, but I'm intrigued.   

Corv

My Bluestar does a really nice job with the 14" wok I got inexpensively from www.wokshop.com. Very satisfied. I sure don't see a reason for an induction wok cooker. Seems like a redundant single-use device.

If I had a holder for my existing wok for my LBGE, I'd use it outside. But I don't know of any. I'm not going to get another wok for the grill.

Botch

Corv said:

If I had a holder for my existing wok for my LBGE, I'd use it outside. But I don't know of any. I'm not going to get another wok for the grill.

I had a wire thingie (think it was called a Spyder) that held my wok nicely over my Large, but my back patio faces west and it was too damn hot too cook out there half the year, and carrying out six or seven “misé en place” piles/bowls outside, cooking for 3 minutes, then carrying it all back in, I kinda gave up on it.  Especially, like you, since getting a good cooktop.  

zaphod

I like how it's made for a round bottom. I have a spun steel round bottom wok I got in 1985 or so and it still rocks the wok cooks. I'm looking for a cheap second wok to use on the egg but the majority are now flat bottom with one long handle for ... I dunno - using it to whack something? give me a round bottom and two handles and I'll be happy.

There was no way for me to write this without the double entendres. I tried. Not very hard, but I tried.

Ozzie_Isaac

Pretty interesting.  I really like my newer induction burner.  It is amazing to cook with from a technical standpoint and I feel it has increased my product quality and consistency.

There is a missing visceral feeling when using fire, but I forget about that when I am
eating the actual food.

Tspud1

I put one in top of table years ago

GrateEggspectations

Tspud1 said:

I put one in top of table years ago

Great setup. 

Right cabinet labelled “Left 2”. Truly “the other left” here. 

Tspud1

GrateEggspectations said:

Tspud1 said:

I put one in top of table years ago

Great setup. 

Right cabinet labelled “Left 2”. Truly “the other left” here. 

Think I still have that table stored away. Don't know why the door has left on it. It's hinged on right

Ozzie_Isaac

Here is my wok burner.  It works really well.

lkapigian

Ozzie_Isaac said:

Here is my wok burner.  It works really well.

That’s Nucking Futz! 

Ozzie_Isaac

@Botch here is an interesting video on an induction wok burner.

https://youtu.be/CzJKxUCKOBg?si=3ooRk7oymSeVwb2I

fishlessman

i dont wok at high temps indoors anymore. last time i burnt some thai peppers stove top and could not take a deep breath for several days. my hellfire is pretty hot and quick.  wok, canning, and lobster steaming. dont want to steam lobsters indoors as well, thats a smell that doesnt go away for weeks

alaskanassasin

I think that thing looks cool @Botch I can’t wait to see what you crank out on it.