Nuwave Mosaic Induction Wok, Precise Temp Controls from 100°F-575°F in 5°F

Gets hot enough to produce that elusive wok hei! I have an electric cooktop in my home and only a downdraft fan so I haven’t been able to do wok cooking for years. I set this wonderful unit on a small table out on my deck and I’m able to get it smoking hot in an instant, with no worries about filling my kitchen with all the smoke and vaporized grease that is necessary for good wok cooking. My son came to try it out, certain that it wouldn’t measure up to his gas stove and fancy wok, but ended up being very impressed. He had needed to resort to using a small kitchen blowtorch in his kitchen to achieve that wonderful smoky effect but it wasn’t necessary with this unit. (He also has to disable his smoke alarms before wok cooking). The wok itself was very well seasoned and I have taken good care of it to make sure it stays that way. It is nice and light to handle and so easy to clean. It is also quite thin which means it both heats and cools very quickly, which is mostly a good thing. The only thing it can’t do, which I knew going in, is heat far up the sides. As long as you don’t try to cook a large quantity at once that’s not a problem. I was a little surprised that if I dumped in a larger quantity of ingredients at one time(maybe 3 or 4 cups), it would take a little longer than I expected to get back to smoking hot, but it did get the job done. All in all I am thrilled with this appliance and my husband has been equally thrilled with all my newly inspired wok cooking. I even got a deck umbrella just so I can keep using this in our rainy Oregon winters. I personally wouldn’t want to use it inside unless I had a commercial grade vent hood. I’m also quite happy that the manufacturer extends the warranty to 5 years if you register the product.

We had been using an older, flat-bottomed electric wok with a non-stick coating. We decided to switch to a non-stick wok for health/safety reasons. Our stove is electric, not gas so we'd need a flat-bottomed pan if we were to go the stovetop route. We'd also be subject to the issues with element heating slowly, etc. We decided to buy the Nuwave unit. This thing is great. Heats up rocket-fast and gets much hotter than our old wok. It has a rounded bottom, is relatively light and fits perfectly into the concave induction base--very stable. Instructions are provided for seasoning, and controls are more than adequate. Comes with a cover. Cleans surprisingly easily. I recognize this is a lot more expensive than just buying a pan. If you can afford it, it is more than worth it. Jury is still out on durability and build quality--we haven't owned this long enough to comment. If there's an issue down the road I'll update the review. In sum, we bought this to avoid PFAS and PTFE, but there were a lot of positives that make this a good move.

We are renovating our kitchen and switching from a gas cooktop to induction. We worried about how we would stir fry, something we do frequently, so we purchased the Nuwave Mosaic Induction Wok to see if it’s a worthy alternative. It does not disappoint. It heats the included wok to as high or higher temperature we can get on our gas cooktop and produces a great stir fry.

We just received this wok and decided to give it an initial test run. I used to cook in woks over high BTU flames on my gas cooktop, then I moved houses to one that is all electric. I sorely missed wok cooking and the excellent flavors and texture it provides. This wok looked to be the best chance of giving that excellent heat (575F for this wok) required for searing meats and keeping vegetables crisp but cooked. I wasn't sure if 575F would be hot enough but at least is had a chance. Induction cooking can definitely do it. I decided to run the wok up to 575F for its first run to see if I really could achieve that extreme heat. Honestly, I was a bit nervous; the base is pretty much all plastic, but Nuwave makes the claim, so it should work and be SAFE as they make very clear on their product description (auto-shutoff). I also made sure I had my overhead vent above the wok and the vent fan was set to its highest setting. As the wok heated up, it changed colors as expected and smoked a bit burning off some of the manufacturing residue. It was looking quite good and the overhead vent was pulling the heat out. I was feeling excited at the prospect of being able to use a wok again. But, then... I'm not sure the temperature the wok had reach, but I started to see smoke again. This time it was much more smoke and it was coming from the base! It was smoking a LOT and the unit display went completely blank (and never recovered). I became extremely concerned about a fire, though no flames were yet seen, however the fans in the base of the unit were no longer running. So, I had a very hot wok on an overheated, smoking base with no base ventilation (no fans). My concern was a house fire at this point. I quickly removed the wok and set it aside. Then I took the base outside before anything became worse. Outside temp was 45F. The base continue to smoke for about 15 minutes to a half hour. As the unit cooled down, the base began to crack severely. This was an extremely dangerous situation and I'm very glad everyone in the house is safe. Other 1-star reviews mention this fact of units burning out and also cracking. You are playing Russian-roulette with this device. No wok is worth a house fire. This became a very scary situation in a very quick span of time. Now, we are dealing with toxic plastic burn-off. The house is completely open and we are "freezing" trying to air out the house for several hours. Don't endanger your family with this device. My advice, don't risk it. Electronics and PLASTICS are difficult to keep cool when so close to a 575F metal wok. So, sad. I was hoping to experience the joy of cooking in a wok again.

im relatively new to wok cooking, but my understanding of "wok hei" is that the smokiness its supposed to describe really does require hydrocarbon fuel. so i'm not terribly comfortable with that claim in the headline. with that said, this is kind of the only game in town for induction wok cookery, for a consumer unit. wok induction hobs do exist in the restaurant world, but generally require 220/240v. this gets hot enough. its a proper carbon steel wok that you could use on a gas burner if you wanted. ive used it for a few months now, simultaneously exploring kenji's book on wok cooking as well as some of my preferred asian youtube cookery, and if youve read this far you can probably guess what they are. in an apartment, smoke becomes an issue. thats an indication that the heats are reasobnably high, but it also means that users have to be aware of this beforehand, so as not to say, set off their apartment's fire alarms. i bought it as a refurb/return, and am pretty satisfied with the purchase overall, at that price point. pros: -it exists -it gets hot enough -the wok is passable as a wok -controls are good enough, and self explanatory -portable-ish -no hydrocarbons (important to me, anyway) cons: - durability of case is questionable, especially over time with the inevitable grease splatters and such. the little "feet" intended to hold up the wok away from the glass base have worn the tops away in a relatively short time. theres metal underneath, but that plastic coating had to go somewhere. - doesnt really seem made for outdoor cooking either, but make sure you know your hood/HVAC capacity if youre indoors and enclosed. - wok is a little flimsy, even as it's ok - accessories are pretty meh, havent used them other than the cover - the new unit price point is a little high IMO - probably gonna be some cleaning/spillage issues for some users, since the wok sits in a recess. i havent had any issues, but i'm pretty focused because it's all kinda new to me. - the unit is not especially "patient" - removing it from the burner for a few seconds will cause an error, that requires another button push to restart. if the timeout were longer that would make it a lot more amenable to more of the things that sometimes need to happen when it's easiest to just move the wok itself. i hope there is more competition in this space, i do really like induction in general. this is overall a good unit and i would buy it again under the same circumstances, but i also want to see improvements. my pad thai is coming out friggin great, in the meantime.

Setup is easy, as it is 3 parts (base with cord, Lid, Wok) The wok is pre treated carbonized Steel. Usability is simple, as a little oil, turn the left knob to the desired temperature, and press the right knob. If you adjust the temp up or down it automatically cools or heats. Heating is quite fast, so make sure your ingredients are ready. (Melt coconut oil to starting to stir fry in a minute or 2), If frozen ingredients it does recover the heat fairly quick. I use the lid while thawing in the pan and stir frying. Heated area is the middle to about 1/4the way up, anything above that just gets spread heat from the pan, top is cool, so great for holding items as the sides are not to steep It's quite stable, but you can't toss with the pan, or the unit will been saying the pan is too far away. So you more or less stir fry with 2 utensils instead. Does a great job of keeping theiddle temp for frying, boiling off, etc. Cleanup is a breeze, just wash with a scrub daddy. If anything is burned on just add water and heat to a boil, it comes up easily. Maintenance: after washing fully dry it off put it on the burner and dry it, then wipe with oil and let it smoke a second to preseason. (This part is important as all carbonized Steel like cast iron will rust of left wet. The pan also works on portable wok flame burner as well. Quirks, if you use preheat till it stops, I could not figure out how to get it to heat again. You can't lift the pan or it will turn off Er1 after 10 seconds. It is not quite cooking, you hear the whir of the rotating magnet mechanism under the bowl shape plastic holder. Like most induction that area only has residual heat from the pan, but it does not get hot enough to not be able to touch it, more like a very warm. The pan though gets hot.

I have Wanted/Needed a wok ever since I was little and had Chinese Stir-fry for the first time and then learned how it was prepared... Induction cooking was invented by Frigidaire in 1933 and the first induction cooktop was made by Westinghouse in 1971, Kenmore made a number of stoves in the mid 80's and there were a also several companies making European models up until more recently, and then NuWave brought it to the masses with portable units in 1993. This wonder-wok heats so very quickly and I love the wide range of temp control. Seasoning the pan was a breeze, and cleanup is super easy (You TOTALLY need a classic bamboo wok brush). My stove is an under-sized almost RV stove after they remodeled everyone's apartments, so I appreciate the idea to put a pan under the wok.. The fellow did it for other reasons, but it does indeed add stability I've steamed with it, made stir-fry, and fried tempura with it now. I've never had anything heat the oil so fast, let alone be totally stable with temps.. Oh!!! and It's amazing how fast it stops cooking when you press pause or turn it off.. Thank You Nikola Tesla for all your wonderful inventions that have given us all so very much.. Right down to this amazing wok.. This thing took a bit of getting used to since I've never used induction before, but I swear by it now. I love the fact it uses a NORMAL pan instead of specialty cookware like the old days when induction was new, and the cookware was truly cost prohibitive. Thank You NuWave!!! I LOVIT!! Namaste...

I bought this unit per its advertisement and some good reviews. Didn't open/use it until a few months later so my return window was passed. Basically, it is an okay product if you only cook a very small amount of food at a time and don't expect a real flaming stir-fry type cooking. The heating area is relatively small (only on the bottom area) and the wok doesn't transform the heat to upper area quickly and evenly, the cooking process became very slow, so it actually change the stir-fry to boiling. very disappointing. It is very expensive for what you got and it is the major reason for 3 star rating . If you still want this unit for any other reasons despite all these concerns, you might find a very similar item (not sure if it is a same model) at Costco (nor Cal local stores) for only about $50 (after discount) at meantime. Which is a very good value at this price if you can get!

Fantastic wok, even though it’s USA voltage

Base is surprisingly light but appears to be solid. Heats up in a matter of seconds. I haven’t tried it all the way to 575 more out of fear than anything else 🤣 but it was definitely increasing in temperature as I raised the level. Pan is carbon steel with a silicone handle so I believe it can be seasoned in the oven for ease since silicone is good to temps over 400F. Haven’t tried cooking in it yet but looking forward to it! Only problem (and it’s a me problem!) is that the base raises the pan by several inches making it a bit too high on the counter for me to cook comfortably and safely (I’m 5’2”) but I have a little step stool. Very excited to try this out!

Arrives in box, well packed. Includes basic round bottom carbon steel wok, glass lid that also will fit 13-14" pans, a deep fry rest rack for things like tempura, a wok stand that lets you rest the round wok on a counter. basic instructions with some recipes. A flat bottom carbon steel wok that fits deep into the bowl of the base unit will also work. You can crank the base up to an alleged 575F in 5F increments. I suspect the bottom middle gets hotter. Not a professional temp tester but the laser temp taker went higher at one point. There are some youtube videos that review/use this. See Jon Kung - who has the best opinion on it that I found and is a professional wokker who uses this unit hard. The base has been splattered with fry oil and other cooking debris. It cleans up easily with a bit of wiping and soap. The glass lining of the base bowl is going to acquire a bit of mark up from the wok but going by Mr Kung's usage, I'm going to trust it will last awhile. Hardest part of using this is doing the wok's heat seasoning. You may or may not use the included basic wok. It's thin walled and you can't oven season the wok because the silicone handle cover seems to be permanently attached to the metal handle. Pity. You can season by turning the wok within the base bowl, it's just more laborious. There is an overheat safety setting. Turning the unit off and on again, clears this. There are separate knobs for power, wattage and timing. I am not certain why there's a timer but it's also the start button aside from the preheat function. If your base power kicks off, check the timer which may have been activated. Depending on your health, the base is easy to move around. Bit bulky to store, dependent on your kitchen and if you keep wok peripherals with it. A bit pricey but if you want to wok with only electrical power available, this portable unit is likely your best bet. Can certainly go trailer camping or no-kitchen event with it.

Quite new to Wok cooking, but I have no complaint so far. Wok and induction cookware are very nice. Lid is useless so far and I hate useless lid hanging around... I wish the induction cookware was sold separatly.

Robust build extremely well made, and works like magic