Induction cooktops are the wave of the future and we are happy to ride the wave. They are energy efficient using up to 90% of the energy produced to cook the food. What is surprising is that these cooking tops emit high amounts of energy but they still remain cool to the touch. Compared to the roaring gas stoves, these simple units take only a few seconds to cook food at extremely high temperatures at the touch of a button.
An induction cook top will connect with the best induction wok made of ferrous material to create a magnetic field that produces heat. Once the induction wok is lifted from the induction hob, the circuit is broken and no more heat is produced. Having an induction compatible wok means you can engage in all your favorite cooking activities without using too much energy. To get one that works for you requires you to truly understand what your parameters are.
Are you looking for a small wok or a big wok? You also need to consider what material the wok is made of and some of the pitfalls that come with it. Additionally, how much are you willing to pay? These are just some of the factors to be considered. You will find more information in the buying guide. In the meantime feel free to peruse our comparison table and detailed reviews, before reaching our extensive buying guide.
Le Creuset have been making strong and durable cast iron woks since 1925 and this Le Creuset of America Enameled Cast Iron Signature Wok is a true representation of a rich heritage. It boasts the classic Asian design featuring a flat base that ensures stability on the stovetop and sloping sides that allow tossing ingredients.
The interior is made of enameled cast iron and it’s very smooth for stir frying fresh ingredients without them sticking to the surface. The long-lasting enamel requires no seasoning and the product comes complete with a tempered glass lid to lock in moisture when steaming vegetables.
A huge benefit of cast iron material is that it can be used on any heat source, be it induction, oven or grill. It retains heat efficiently, allowing you to use lower heat settings when using a stovetop or oven. When brought on the table, it can well maintain hot temperatures for second servings.
Additionally, cast iron performs great when used to keep foods cold, which is something you can employ on those hot summer days. It can as well be used to store food in the freezer or for advanced meal prep. This Le Creuset is even dishwasher safe, so cleaning should be quite a breeze. This is further enhanced by the fact that the surface is non-stick. For proper care, make sure to cool a hot pan before cleaning and avoid plunging a hot pan into cold water. You’ll also need to avoid using abrasives or scourers on the enamel surface; use soft brushes to remove stubborn stains instead.
All things considered, this product is a major standout among induction pots and should last for years to come if well looked after.
More features: heat-tempered glass lid included, non-stick, flat bottom, oven-safe up to 500°F, dishwasher safe
The Swiss Diamond Induction Nonstick Wok is an 11-inch wok that has been designed with the perfect Asian cooking experience in mind. It is made of cast aluminium, which is a very good material when it comes to even heat distribution throughout the wok. The result is a perfect stir fried chicken or fried rice or anything that needs to be cooked to perfection.
The sloped sides allow tossing of vegetables with the roomy interior also functioning well as a chef pan. The surface is truly non-stick and that means more excellent results and less hassle cleaning afterward. In addition, the non-stick coating allows oil-free cooking and it has been reinforced with genuine diamond particles for maximum durability, resilience and high heat conduction.
A tempered glass lid is included as standard, allowing you to keep an eye on your food without lifting the cover. In fact, the lid design was well thought out as it features a rotating knob that opens or closes to release or contain excess moisture. Better still, the cover helps keep food warm on the table.
The 3.7L (3.9 QT) pan can cook enough food for an entire family and it is oven safe up to 500°F (260°C). And while the manufacturer recommends hand washing, it can still be thrown inside a dishwasher for a quick cleanse. It does work with a variety of stovetops including induction, electric, gas, ceramic, halogen, and radiant ring.
Overall, an excellent cheaper alternative to the cast iron wok above.
The Nuwave Induction Wok enables you to cook delicious stir-fried food up to 5x faster than traditional cooking methods. Its cutting-edge induction technology safely heats the pan without open flames or hot coils, meaning you can enjoy fried rice in just 2 minutes. The trick lies in the sturdy, yet lightweight carbon steel pan that has been custom-made precisely for the induction base, ensuring complete coverage in the induction base for super-fast, even heat distribution.
In addition to offering a much faster way of cooking, it’s likewise much safer to use than other methods of cooking. The lack of open flames means heat is maintained within the wok itself, leaving the surrounding areas such as countertops cool to the touch. Another thing, the conventional stove can get quite hot and some are prone to being unstable, but the induction base remains cool and stable while when cooking.
Better still, this wok benefits from advanced technology that make cooking a breeze. There are two intuitive dials for straightforward temperature and time adjustments, while a preheat button makes it easy to bring the wok up to the right temperature for cooking fish, tofu and other delicate foods. The heat range is from 100-575°F, meaning you can cook a variety of foods at their right temperatures.
A LED display at the center of the control panel shows every setting you put on your wok. The wok also includes an easy grip, cool to touch silicone handle that lets you lift it up safely when serving.
If you want a truly modern wok that wastes no time for hungry stomachs, this Nuwave Induction Wok is a great deal.
At the lower price end we have this impressive Calphalon Triply Wok, which has received plenty of positive reviews for its quality. It has a unique construction that combines an aluminum core in between two stainless steel layers. The manufacturer claims this construction provides even heating for perfect browning, searing, and sauteing, as well as providing control of the cooking process. The cooking surface features non-porous stainless steel that is safe for use with utensils.
With its flat bottom and wide, sloped sides, this wok has the traditional design that allows you to create crisp and healthy meals. It also includes a long, cool to touch handle as well as a strong loop handle for easy lifting.
The 12-inch stir fry pan is oven and broiler safe, giving you options as to how you can prepare your meals. Furthermore, the brushed stainless steel exterior can go from the stovetop or oven straight to the table thanks to the intelligent engineering. A clear tempered glass lid allows you to monitor foods as they cook and it remains looking elegant over time. The flat bottom wok cooks on gas, electric, halogen, ceramic and induction ranges, while the domed cover adds the advantage of steaming and simmering sauces.
This pan is dishwasher safe for easy cleaning, however, hand washing will help maintain the gloss of the stainless steel. For the superb construction and versatility, this wok is a huge bargain and even comes with a lifetime warranty.
What are some of the things that you should consider when seeking to buy an induction wok? Knowing what you are looking for narrows down your choices and makes selection easier. We know the regular woks that are used on gas stoves but what are induction woks? Understanding the different types available will help you make an informed decision on the amount of money you are required to spend.
Induction woks are cooking vessels that are created to work with induction cooking tops. These induction woks have to be created out of ferrous metals in order to create the magnetic field required for heat to be produced. The induction woks sit on top of the induction cooking top and start heating up ready for use.
How much you pay for the induction wok will depend on the material used and the size of the item. Stainless steel induction woks may cost you more compared with a regular steel wok. Depending on your budget make sure to select an induction wok that will get the job done. The price can range from a less than $100 to more than $1000. The choice is yours really.
Below are some factors that need consideration before selecting a reliable induction wok. The information presented will make it easier to select a wok that suits you from a barrage of products.
The materials used to create the induction wok are important as they react differently. These materials have their pitfalls but they also have their merits. Let us look at these varied materials:
Teflon coated woks are basically woks coated with non-stick materials. People find them easier to handle, as they are easy to clean and require no prior seasoning. The downside is that these kinds of woks are unable to withstand high temperatures. Unlike other woke materials that can withstand searing temperatures, it is recommended to avoid stir-frying/deep frying in Teflon coated woks. The residue left behind is unhealthy and alters the appearance of the food. You may try the ceramic Teflon coated woks but the Teflon coating will only last for a while.
Stainless steel woks, conduct heat very fast and if you are not keen you may end up scorching your food. Preferred for their non-reactiveness, these kinds of woks are perfect for making acidic foods. The stainless steel is lightweight and therefore easy to move around even when piled high with food. Depending on the brand, they can be a bit costly but nonetheless worth the trouble.
Cast iron woks, like Le Creuset, remind you of the traditional woks the Chinese have used for centuries on end. These are a bit heavier compared to the other materials, however, they are able to handle high temperatures very well. They have to be well seasoned before being used and they also require a bit of care so that they don’t succumb to rust. Remember, the heavier and larger a cast iron wok is, the more you will have to pay for it.
Carbon steel woks are the popular children of the group. They are lighter than the traditional cast iron woks and can be easily seasoned to create the perfect non-stick surface. Additionally, they heat up pretty fast. The only pitfalls with these kinds of woks are that they need some maintenance so as keep the non-stick coating created and they are not dishwasher safe.
Whenever you see a wok there are three possible handle styles that you will see. These handles may be convenient for some more than others, but then again it all boils down to preference.
Stick handles extend from the woks body giving you control especially when undertaking processes like stir-frying. These handles will have a plastic or wooden surface to keep the user’s hand from burning.
Loop handles are can be found in both restaurant and domestic size induction woks. The handles are convenient for lifting the wok off the cooking station.
A helper handle is that loop that you find opposite your stick handle wok. The loop acts as a secondary handle to provide more stability when moving the wok.
Unless you will be stir-frying full time, it is better to settle for a wok that has a lid. The lid is essential in some cooking processes like steaming and simmering. The lid also ensures that the heat produced is effectively used. By trapping the heat in between, the food is exposed to high temperatures allowing it to cook evenly.
How much food will you be making? Look at the diameter of the wok and its general capacity. If you are making a bit of food there is no reason to buy a massive 16-inch wok. You can settle for an 8-inch wok and still be satisfied. Alternatively, you can always get a larger wok and save all the delicious leftovers for another day. Either way, we see no losses here.
The weight of the wok will affect how fast it will heat up and how comfortable it is to lift when full of food. Cast iron woks are the heavyweights of the group and they take some time to heat up. However, once they heat up they are great at maintaining temperature. Carbon steel woks are lightweight and therefore heat up really fast. They make good cooking vessels for stir-fry but you have to keep an eye on the food. It only takes a few seconds to go wrong.
When working with an induction-cooking top, the best way to go is the flat-bottom. The flat bottom allows more of the woks surface to be exposed to the heating element. Even if you have the old school electric range with heating coils, the best way to go is flat. Round bottom woks work well with gas stoves and may be found in large food production areas. Be careful of the flat-bottomed woks, as they will smoke up fast due to more exposure to the heating surface.
No one wants to cook food and end up losing half of it to the bottom of the wok. If you really need a non-stick coating, there are two things to remember.
The effectiveness of the non-stick layer will depend on the kind of wok that you are using and how the non-stick coating was applied. Carbon steel woks do not work well with non-stick coating, it needs maintenance. Meanwhile, a heavy-duty aluminum wok takes non-stick coating well. Try one made with Calphalon and experience a good non-stick coating.
Wok manufacturers have to ensure that the quality they put out there matches the high industry standards. Woks are durable products and therefore you may find manufacturers offering lifetime warranties. This goes to show you that you can depend on the quality of the wok. Just to make you sleep better at night, select a wok that offers a warranty. If anything goes wrong, you will be covered.
To season the wok means exposing it to high temperatures so as to remove the top coating on the wok’s surface. This is done in two stages so as to be fully effective. Do this in a well-ventilated area preferably outdoors as the fumes released can be toxic.
And that marks the end of this comprehensive guide to the best induction wok. Before making a purchase, think about how you intend to use the wok and what type of stovetop you will be cooking on. That way, you can get right wok for the job.
From our point of view, the Le Creuset of America Enameled Cast Iron Signature Wok is the best thing on the market today. Apart from taking the classic wok design, the smooth, concave and non-stick interior surface is perfect for stir frying, while the enamel finish needs no seasoning. Its tight-fitting glass lid is a great addition and the high-quality cast iron construction guarantees years of use.
Our second best unit is the Swiss Diamond Induction Nonstick Wok. It has some great features such as patented non-stick coating reinforced with diamond particles, transparent tempered glass lid with knob and an ergonomic handle. Again, it’s a cheaper alternative to our top choice.
Lastly, the Nuwave Induction Wok is undoubtedly the best for electric induction. We like its easy-to-use control panel with intuitive buttons, LED display, safe and energy-efficient cooking and high-quality construction.
Whether you get one from us or seek elsewhere, an induction wok can change the way you cook forever.