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.
Reader Comments (Page 1 of 1)
denigod Feb 10th 2006 12:49PM
typo: It uses electromagnetic energy to heat only the metal wok and not the SURFACE,