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44 comentários sobre “Cozinha por indução – mas e os woks?”

1. 7:03 now that is a wonky wok.

2. I love the argument against electric stoves because you can't use woks…I guess that's a real problem for the less than 1% of people that use woks at home.

3. You stole my "woc this way joke. "

   I want it back.

4. Do not ever use a wok with a nonstick coating. The point of woking is high heat, and you should never let chemical nonstick cookware that hot. So, any wok that you should be using will work with induction. I have this very unit, and I basically only use it to blast heat at the wok. Because, well, that’s basically how you use a wok.

5. Speaking of dishwasher safe pots and pans. You have any recommendations?

6. There’s nothing like cooking in a cast iron pan from a nearby foundry.

7. The timer is a good feature because if a hot pan just sits on top of the induction stove eventually it will overheat.

8. Season a pan in the oven

   Washing a sterile plate is unnecessary

   Normal US gas stove tops are considered too weak to properly use a wok by the Chinese immigrants I've known. So the argument that a wok is a reason to stay with gas is moot to begin with, regardless of induction

9. Joke? Was that a joke?
   I love my induction cooktop.
   The only thing that annoys me is that if I take the pan off the cooktop it beeps at me and will time-out.
   Oh, and I put a board over my gas stove and keep the induction cooktop on top of it. But, if the electricity
   goes out I am not sure it will work because it has electronic ignition. No reason to get rid of it.

10. This is technically a nitpick of this specific model, but speaks to the larger 'what about woks' point- that wok is tiny (well, probably pretty average for what you would find in the kitchen of someone who doesn't use a wok often), and as you observed, cheap.

    If I want to use my normal sized woks (which are magnetic btw), this wok induction burner is probably worse than a flat induction burner- now the center of my wok cannot contact the center of the induction coil.

    I was hoping this would have a clever solution to 'bigger wok -> bigger diameter -> less contact' problem, but it doesn't and the fact that even this custom-built for that one specific size wok still only heats the center actually well… I'm not sure this is the best model to demonstrate that woks and induction burners don't play well. Your video mostly confirmed that the major design challenges of an induction wok are very much still present.

11. The primary point of 120VAC 1500 Watt operation is USA Code compliance and regulatory agency approvals. 1500 W is 12 Amperes, which is the maximum "continuous load" permitted on a circuit protected with a 15 Amp breaker or fuse. Without looking at the label for this appliance, I'm guessing that it has a "universal" AC input of 100-250VAC, 50/60Hz. That means one PSU no matter where in the world it is sold, only the cord plug changes. Powering this at 240 Volts would result in a 6 Ampere load and if the PSU is current-limited to 12 Amperes, there is 3dB more heat available at 240V.

12. I've been a chef my whole working life. I remember using an induction wok about 20 years ago so they've been around for a good while my friends. I distinctly remember someone demonstrating how it won't burn a banknote that is placed in between the wok and induction surface and then fill the wok with water and boil. Love your videos!

13. Temp , power level , and timer is perfect.

14. This thing would NEVER make it in a commercial kitchen . Especially a Chinese kitchen. Both the commercial and home variety.

15. Here I am again at 1 am watching TC talking about a product I don't even own.

16. Completely inefficient

17. 18:39 😱

18. Having used them all, gas > all when it comes to cooking . Effiency etc, maybe not. But you can't beat gas when it comes to cooking

19. There is a michelin star chef in london who owns a Singaporean restaurant and uses only induction cooktops, they said it still works great on woks.

20. Wait… there are dishwasher-safe frying pans? 😮

21. That doesn’t get hot enough for woks.

    You would need a higher rated power line with outlet.

    This is just stupid.

22. "If it's not dishwasher safe, there's no room for it in my kitchen." Preach, brother! 🙌🏻🙌🏻

23. As someone who grew up and always has used trad. electrical hobs (and subsequently induction, never gas, apart from on hikes), I hate induction for many many reasons. Yes, even today with the fancy heating zones and all that jazz. You can certainly work with it for most use-cases. Most people would be more than fine with just induction. And yes, given time, maybe we will solve any issues like cycling, zones, heating, noise etc etc etc.

    However, right now, I'm personally looking for a combined gas/induction cooker.
    This in an area where gas hasn't ever been a thing you cook on. Ever. We went bits of wood -> trad. electrical -> induction.

24. I wonder if you could just put a big donut of iron on your induction stove and use that to heat and hold a wok

25. I picked up a 3500w 240v $150 Amazon special to try out induction. It boils water fast. Works okay with flat bottom woks. I may give the 120v induction wok burner a try but hoping for a 240v version given the effort already taken to place some NEMA 6-20 receptacles around the kitchen and outdoors.

26. The wok puns were 🤌

27. i have an induction cooker but no induction pans
    whats the point of this?

28. — [1] The essential content would have been better delivered in non-polemic fashion, especially as you punt to what amounts to “we'll get there someday”. [2] You failed to mention induction coils eventually being reformable, so that the same coil will be usable for flat-bottomed vessels and for bowl-shaped vessels. [3] After a previous video entirely devoted to the virtues of electric kettles, you here slip into an admission that you've quit using yours.

29. how timely, i just bought a house that had an induction hob. my first experience with it. honestly impressed so far its brutal quick to boil water when cranked. EDIT to add im in the UK and have a proper UK kettle and this hob stomps it into the ground. no more boiling the ketttle then filling a pot to reduce time to boil

30. Wok-a wok-a

31. So what's the deal with the camping joke?

32. Why can't I drop in an induction element to my existing electric range top? I want both and I don't want to buy a new range.

33. Why is it that whenever you suggest transitioning to electric cooking options everyone is suddenly a five-star chef whose power goes out twice a week and exclusively cooks with woks? Induction technology aside, even basic electric stoves are good enough for the vast majority of people

34. Hah flame war.

    Wouldn't an induction stove just be a kind of electric stove? 🤔

35. Holy baloney! I love your videos so much!

36. Chemically, the seasoning on Carbon Steel and Cast Iron is identical, and Carbon Steel is MUCH lighter, so it's superior to cast iron for cooktop cooking. I prefer Cast Iron for oven finishing though.

37. I told Chat GPT: "Give me wok puns for someone who told too many wok puns"
    The results are below copied and pasted:

    1. "You're really wok-ing the line with these puns!"
    2. "You've officially stir-fried my brain with all these puns!"
    3. "I think you've wok-en up a new level of pun mastery!"
    4. "That’s enough! You're starting to stir up some serious trouble."
    5. "You're on a roll! Or should I say, an egg roll?"
    6. "You've got a sizzling sense of humor!"
    7. "I hope you didn’t burn all your best puns in that last round."
    8. "You’ve wok-ed us all into a pun-induced frenzy!"
    9. "You should put a lid on it before we all boil over."
    10. "You're really heating things up with these puns!"

38. For some reason, this newer Ikea portable induction stove doesn't have a timer. I have an older one, similarly designed, a bit bigger, and it has timer, which is wonderfully usefull, as you might already know 🙂

39. I will say, for when I do end up getting that home of my own, I would like to have an induction cooktop and a good if not great convection oven. I do personally vouch for induction cooking for precision. I don't mind glass top radiant cooktops, I enjoy how they look and how easy they are to clean. But with induction, I can sous vide and fry more accurately and I don't have to worry about uneven heating on most of my pans even cast iron pans.

40. Thanks again again

41. Pfft, Are you catering to the wok mob now?

42. i'm up for engagment cast iron is the king of cooking all else is flimsy newfangled shait!
    CASTIRON FOREVER!!!!!!!

43. Temp is no problem. 160c is my go to for a normal frying pan and it never fails me.

44. He's not interested at all in singing the praises of this product. Only in making us aware of its existence.

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