Kuppersbusch Induction Wok Cooktop

by Gustad Mody (RSS feed)
Feb 9th 2006 at 8:02PM

The round bottom of the wok is designed to circulate heat quickly and evenly, while keeping the food in constant motion, exposing the maximum amount of food surface to heat in a short time. The Induction Wok by Kuppersbusch was made to do all of this without the danger and expensive energy needed to put out 65,000 BTU of flame. It uses electromagnetic energy to heat only the metal wok and not the surface, which will stay cool to the touch at all times. This piece would look great in that luxury kitchen or urban style loft. Hi-tech cooking at hi-tech prices: retail is $3,500 for one spot.

Tags: BTU, cook, kitchen, pans, pots, sautee, stir fry, StirFry, stove, wok