I am wondering: how long have you now had the induction wok hob and do you still like it?  Does it seem to fit well "standard" 14"  woks such as sold by the wok shop in San Francisco? Also, are you convinced that the amount of heat transferred to the bottom of a round bottom wok is greater than when using a 12,000 or 15,000 btu gas stove burner with a wok ring? Any new comments on your experience would be appreciated. Solvang Papa from California