Küppersbusch Induction Wok

February 12, 2009

The Küppersbusch Induction Wok Cooktop was introduced in 2003…  it uses electromagnetic induction to prepare food faster while saving more energy, employs Sensor-Touch controls (no knobs) and innovative Glass Ceramic surfacing, features Child-Safety Lock and Pan Detection, is so easy to clean and comes with the Wok.
So why don’t I see it in the chinese market? Is it because of the price tag of USD 3500 or it’s being sold in an American market or it still does not answer the chinese way of cooking (flame makes a good taste) or the chinese prefers their own light and rusty wok?

Extract from Küppersbusch


One Response to “Küppersbusch Induction Wok”

  1. Anonymous Says:

    Whatever the American makes it’s pricey and bulky. Just because it’ll fit the shape of the wok doesn’t mean that the food will taste better by cooking with it.
    Rusty wok or not American food is no match to Chinese good. So come out with whatever you can to make yourself feel better!

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