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KENJI'S REVIEW OF THE WOKMON

Check out J. Kenji López-Alt 's amazing review of the WokMon at SeriousEats.com: http://www.seriouseats.com/2014/05/the-wok-mon-converts-your-home-burner-into-a-wok-range-solution.html.

[Some notes about the above set of pictures: The first two were taken by Kenji during his tests. Given that he was using earlier prototypes, he used aluminum foil to add height to both the WokMon and the removable stove grate. The third picture was taken by me using a 2" burner with a smaller flame. So while you may not get the same type of flame on a smaller burner, the high heat produced by using a WokMon even with this size burner will produce wok hei.]

And here's a short video clip of Kenji stir-frying with the WokMon:

WHAT IS THE WOKMON?

The WokMon is a patented first-of-its-kind revolutionary breakthrough kitchen gadget that can turn your home's kitchen into a haven for cooking delicious and healthy stir-fried dishes. It directly addresses and solves a long persistent heating problem that has plagued millions of people who have attempted to cook at home using woks with varying degrees of success. Every major author of Asian cookbooks has also tried with mixed results to address this heat issue and Asian cooking bloggers have been writing about this issue for a long time.

The WokMon is the solution that everyone has been hoping for when it comes to woking. I cannot emphasize the importance of achieving this “Holy Grail” of high heat that Asian chefs call “Wok Hei” or “Breath of the Wok.” When Wok Hei is achieved the result is a great tasting dish.

As you can see, from the illustration below, there is a “dead spot” in consumer gas stoves because the flames fan outward. Therefore a wok placed on this flame can never achieve its ultimate cooking potential.

Without the WokMon:

Making sure that the center of your wok attains a high temperature is an integral part of woking. Enter the patented WokMon.

The WokMon's unique focus ring redirects all of your gas burner's flames towards the center turning your wok's “dead spot” into a “hot spot.” The WokMon easily turns relatively low powered gas burners into very efficient wok burners. The results are amazingly hot stir-fried dishes and a wok that is also capable of efficient steaming just like in a Chinese restaurant's kitchen.

By using every bit of the gas flame's energy (measured in BTUs) that would normally be wasted, your stove becomes up to 50% more efficient, thus making the WokMon a green (energy efficient) device. [Note: Home gas burners vary from 7000 BTUs to 18,000 BTUs for hi-end stoves vs.150,000+ BTUs for restaurant burners].

With the WokMon:

As you stir your food from side to side, in and out of this hot zone, you are searing your food without burning it, truly stir-frying and not stewing your food. It's a fun and easy technique to learn. I am not saying that you will be ready to open a Chinese restaurant, but you will be able to replicate many exciting dishes from your favorite Asian cookbook using the WokMon.

THE DORMANT AMERICAN WOK

The American version of the wok started out as a traditional rounded bottomed wok from Asia. However, various manufacturers have contributed to the mutation of today’s wok designs that include flat-bottomed, aluminum, multi-layer clad, stainless steel and most recently green ceramic. However with the exception of expensive cooktops designed for woking, gas stove burners have not evolved to take advantage of the potential benefits of these new wok designs. The WokMon will breathe new life into these woks! [Important note: Teflon woks cannot be used with the high heat from WokMon without toxic fumes being emitted, a real no-no. The intensity of the heat will also damage the non stick surface.]

AS SEEN ON

IS THERE A NEED FOR WOKMON?

Is your Wok "woking out" for you?

Western stoves were designed for flat cookware that require relatively low power to cook basic cuisine. But they are grossly underpowered for woking. Despite the desire to make a fabulous Asian meal, many cooks end up putting up with mediocre results. After a few disappointments, they may order take-out, often abandoning their woks all together. Its Stew-Frying vs. Stir-Frying.

WHAT'S THE COMPETITION?

There are also electric element and induction stoves available for flat bottom woks only. However they still don’t quite generate enough “Wok Hei.” Once a good amount of food is “introduced” into the wok, the temperature drops and the food releases its water content therefore producing stewing results not stir-frying. Gas has a "quicker heating response" and is easy to gauge by eye. Most professional chefs and serious cooks won’t consider anything but gas.

START EATING HEALTHY!

One of my goals in inventing the WokMon was to help us eat healthier “balanced” diets. Many health experts and dietitians emphasize the need to add "fresh vegetables and fiber" to our overall diet. We are combating very complicated, confusing messages in the media on what to eat and our waistlines are not shrinking. We are battling obesity and related rising medical costs. Asian cuisine and wok cooking with the help of the WokMon can help us take a healthier approach to our diet. Also the combination of meat and vegetables makes for a more interesting eating experience than the regular day-to-day fare.

CROWDZU FUNDING

Up until this point, I have explained how WokMon works and why it is needed in the kitchen. Now I need your help to get it into America’s and the world's kitchens. In return, you will be the first cooks to experience the power of the WokMon.

Help me bring Woksanity to your kitchen!

Scroll down or click on the Rewards link on the right to see the many funding/rewards levels. Of course, any amount you can contribute to make the WokMon a reality would be very greatly appreciated. You can also help by getting the word out to your family, friends and woking enthusiasts everywhere.

PRODUCTION PLANS

While I hope to get the WokMon manufactured here, given the high cost of US manufacturing, the reality of this happening is dependent on the funding amount raised. My first priority is making sure I am able to deliver well-manufactured WokMon kits to you and this is something I will certainly do if I reach my funding threshold of $20,000.

The final production version will be custom fit to your stove and be similar in principal but more efficient in design when compared to the sample prototype seen.

We have gotten this to a point where we just need the funds to go into production. This will be done immediately upon the successful conclusion of this campaign and we will make sure we are as efficient as possible in getting you the first units of the WokMon.

KEY ADVANTAGES

WokMon turns low powered gas burner into a hi-powered by up to 50% more. Eliminates the Dead Spot, turns its to a Hot spot

Magnifies BTU output to the bottom center of Wok

WokMon is a Green product as it reuses the wasted outward gases and recycles 100% back to the system

Everyday users will discover the versatility of the wok; many new healthy Asian and non-Asian dishes can be incorporated in their diets

Can be used with current non-teflon western flat cookware when there is a more intense heat requirement

Achieves “Wok Hei” – the Holy Grail of wok cooking

Please feel free to contact me if you have any questions about the WokMon.

IMPORTANT NOTES ABOUT THE WOKMON REWARD

The final production model of the WokMon will be a little different from what you see in the photos and videos in this campaign. The support legs for the wok ring will be similar to what you see in the rewards section.

The WokMon is only meant for use with gas burners and portable butane gas stoves. With regard to butane stoves, you must have one with detachable/removable stove grate arms (usually 4) by means of screws, nuts/bolts or springs/pins. Otherwise the WokMon cannot be nested within the burner cavity.

The WokMon is available in three different sizes and you must pick the size that fits your burner. Measuring instructions are mentioned in the rewards section. If you have a portable butane gas stove, please get the smallest size. The general rule of thumb is as follows but it is always best to measure your burner to be sure of the fit: 6-8K BTU = small 9-12K BTU = medium 14-18K = large portable butane gas stove = small



The WokMon SHOULD NOT BE USED with teflon-coated woks.

A LITTLE ABOUT ME

I keep myself busy as a working actor and part-time tinkerer. Over the years, with my background in the aerospace industry, my inventions have been focused on the Asian food space. That's me in Entrepreneur magazine back in 1985 when I invented EZ-STICKS, the mechanical chopsticks. They were sold nationwide through Bloomingdale's Housewares, Spencers Gift Stores and Benihana restaurants.

Story on EZ-Sticks on KCBS TV (1985)