Electric Cooking Wok: Customer Requirements to Address

Customer Requirement Weight Fix Current

I. Cleanable
A. Non-stick surface 5 N 6
B. Washable 4 Y 2
C. Detachable from the heating unit 3 Y 0
D. Instructions 1 N 0

II. Aesthetics
A. Aesthetically pleasing 4 N 4
B. Can be used to serve 3 N 6

III. Cooking Shape

A. Flat bottom for frying 3 - -
B. Small, rounded bottom for stir-fry 7 Y 3
C. No ridges on inner surface 5 Y 2

IV. Size
A. Compact for easy manipulation/small storage 8 Y 2
B. Lightweight 7 Y 8

V. Stability
A. Able to stand on own 7 N 8
B. Doesn't slide on tabletop 2 Y 3
C. Enable rapid heat removal when cooking 2 Y 0
D. Rest for spatula 1 N 0

VI. Temperature
A. Heats and cools quickly 6 N 8
B. Temperature uniform across inner surface 7 Y 2
C. Steady-state temperature uniform 4 Y 3
D. Capable of high temperature 1 N 8
E. Heat contained in wok 2 N 9

VII. Capacity
A. Large volume capacity 4 Y 8

VIII. Manipulation
A. Easy to handle 7 Y 3
B. Long extension cord 6 N 1
C. Handles remain cool/don't get hot 3 Y 8
D. Contents can be poured out 4 Y 3
E. Removable cord 1 N 10

IX. Cost
A. Cost 7 N 6

X. Temperature Control
A. Temperature switch readable 2 Y 2
B. Off switch included 2 Y 0
C. Temperature indicator 3 Y 0
 D. Temperature controls remain cool/don't get hot 2 N 7

XI. Impact
A. Impact resistant 1 Y 4