Quote:
Originally Posted by Fuzz
How do you use a wok on induction? I'd assume it has to be flat bottomed? Do the heat evenly, or is it just a hotspot on the base?
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This is one place a gas stove will have an overall advantage. Not that heat will not be comparable but with gas, you can get a concave ring that your wok sits in and heat and flames can go all around the wok.
My wok is a bit flat bottomed but then curved. For the type of stir frying I do, it is more than adequate and I do quite a bit of ethnic cooking. Heat does conduct up the sides of the wok but the sides won't get as hot as quickly as with a gas cooktop.
However, if using a wok is your main way of cooking, I would recommend a gas cooktop.
This is similar to making naan bread in a traditional oven compared to a tandoori oven. A traditional oven is more than adequate but a tandoori oven is superior.
Or making pizza in a traditional oven compared to a wood fired pizza oven.
You have to weigh what type of cooking you mainly do on a daily basis.