• WATERLESS ELECTRIC WOK
• EASY CLEANING
• DOES NOT GIVE FUMES TO KITCHEN
• HEAT UP 1/2 LITRES OIL IN APPROXIMATELY 8 SECONDS
• FAST COOKING
• EASY TO INSTALL IN MOST KITCHENS
• IDEAL FOR ASIAN CUISINES

One of the benefits of the induction wok is it performs faster and more energy-efficient compared to conventional gas wok cooker. The user can easily control the cooking energy as it transfers instantly to the steel pan. Induction cooker heats only the wok pan itself, by transferring heat only to the wok pan, not wasting any excess energy that a gas burner will. Induction poses many safety advantages as the possibility of burn injury is significantly less than with other methods: only skin contact with the wok itself. The heat transfers the bulk of the heat to the pan only, so when the pan is taken off, the cooking surface is much cooler than traditional cooktops. In situations where the wok is used in short intervals, this form of rapid heating cooker saves lots of time and further improves the efficiency and operations in a typical kitchen. Power is only used when the pan touches the surface, saving the user electricity costs. Induction heating works much faster without water, for example; for stir-fry cooking; a thin wok with three tablespoons of oil may heat up to stir-fry temperature in ten seconds. This is extremely significant to the Asian restaurants. However, this unit has huge potential in others markets as well. With the recent introduction of fusion dining (European and Asian style cooking), the wok is gradually being used more in many western restaurants.