🔥 Elevate Your Cooking Game with Mosaic!
The Nuwave Mosaic Induction Wok is a versatile cooking solution featuring precise temperature controls from 100°F to 575°F, three wattage settings, and a high-quality 14-inch carbon steel wok. Designed for safety and efficiency, it’s perfect for small spaces and delivers authentic stir-fry results with ease.
Handle Material | Carbon Steel |
Is the item dishwasher safe? | No |
Has Nonstick Coating | No |
Product Care Instructions | Hand Wash Only |
Material | Carbon Steel |
Color | Black |
Capacity | 4 Quarts |
Maximum Temperature | 575 Degrees Fahrenheit |
Is Oven Safe | No |
Compatible Devices | Smooth Surface Induction |
Special Features | Manual |
C**S
It took getting used to but once I did it has been great
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 steepIt'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.
J**E
Excellent performance for an induction device
The media could not be loaded. I’m a fanatic of cantonese food cooking, with some training and experience, but I’m not a pro at all. I have a semi profesional wok burner, and comparing this device with the semi pro one, I was amaze of the performance and the results. It produces a very high level of heat in no time.The only thing that can’t be done is, tossing the food like in a real burner. The device will stop working due to a safety feature, once the wok losses contact with it.
C**R
Perfect home wok
I got this to replace my carbon steel wok I use with a pretty decent (18,000 BTU) gas range. I was skeptical of an induction wok, having started with and later abandoning flat bottom and stainless steel woks in favor of a more traditional wok. That said, this comes with a traditional round-bottom carbon steel wok, and while induction cooking is obviously not traditional, this cooker is great. The truth is that Authentic Chinese stir frying uses a heat that a residential gas range—even a high-end one—is simply not going to put out. This wok is no joke. I used to cut ingredients as I cooked, but now I have to prepare everything in advance because this thing heats up SO FAST that there’s no time to lose. On top of that, it’s portable and convenient, and the included wok stand is a nice touch. I would highly recommend using a ladle to stir—if you want to cook like a street vendor on a 14” pow wok, you probably aren’t looking at this one to begin with!The only real downside is that the wok is a bit tricky to season since the heat doesn’t go up the sides. I recommend seasoning with a sliced onion instead of just oil. Still, for actual cooking, I find the heat distribution better than a powerful gas range.
Q**R
Works very well if you keep the heat high and the amount of food small
This induction powered wok has enough power to heat a five inch diameter area in the center of the wok to >550 deg F, empty, pre-heated on SEAR when checked with an IR temp gun. The wok surface temperature will gradually decrease from this until at the edges of the wok it will only be ~200 deg F. Even commercial wok cooking has a similar temp gradient that is used to move food around to hotter or cooler areas as you cook. This is hot enough to get great results if you manage it. In other words it doesn't heat like a commercial wok station with a 250k BTU gas jet burner so you simply cook less at a time. This means that there is no reason to use it for high-heat stir frying at anything less than the SEAR setting. If you overload any wok with too much food, this one included, the temperature will dive down and may not recover until you have wilted all the freshness out of your food. Then you can blame the wok if you want, but if you only cook small amounts and keep the bottom real hot (>450) the results you get will be amazing, better than anything you can do on a regular rangetop with a flat-bottomed pan. An IR temperature gun is really helpful until you can tell how hot it is from experience.For example, one large chicken breast that is cut up into 1/2" pieces cooked in three batches will work, all at once will overload it. This seems like a huge disadvantage until you realize that stir-frying at these heat levels is extremely quick. At >450 F, 1/3 of a cut-up chicken breast is done in less than a minute. So in less than 5 minutes you are done anyway. This includes removing each batch and allowing the wok temperature to recover, just additional seconds. Dishes that require you to add successive ingredients also need to be batched and only brought together at the end.Not big enough for banquets but superb for 1-2 people everyday or occasionally even 4 if you're having a beer or sake and taking your time. I never liked asian stir-fry at home before getting this.4 stars because the price is $50 too high for most people to justify.
Trustpilot
2 weeks ago
1 month ago