Little heavy to handle, but that makes it quite rugged and even heating on the induction cook top. I put a piece of parchment between the wok and the glass cook top to keep it from scratching, but it doesn't burn because the pan never gets much above 400 degrees F. I can measure the temperature with my infrared thermometer I got from Radio Shack. I'd like to find a 14" lid to keep the heat in as I cook. I also seek a wok stirer or spatula - I'll check out a Chinese cooking supply store.

Well, I've had my new wok for about a week-and-a-half, and used it about half a dozen times. So far it's been wonderful. Naturally it's a bit heavy, which is a good thing if you like your wok to stay stationary, but not so much if you're given to moving the pan around as you stir or serve up its contents. Along with being heavy, it's just large, and when use on an electric (coil) stove top (which I have) the two factors do combine to make for a significant temperature difference as you move from the center of the wok. (I'm not sure if other stove tops work the same way or not.) Naturally it takes the slight additional care that's goes with iron cookware. It is pre-seasoned and ready to use, but of course doesn't yet have the full seasoning that comes with years of proper use and care. I went into this purchase knowing all these factors, and so there were no surprises. And I'd buy it again in a heartbeat.