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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My wife and I use a saute pan w/ lid instead of a wok. Her and my parents have done the same after migrating to induction. I think it's a 3.5 Qt size pan which we find is an excellent size. We nabbed a non-stick one for $25 bucks at Sears one year on boxing week. there's also 5.5 Qt sized pans as well if the 3.5 is too small but those are far more expensive and heavier.
EDIT: To answer your question... You can use a wok on induction, but it's not very convenient. You have to use one of those rings to keep it stable, and due to the small contact area, it heats up way slower than when using gas. My dad still uses the wok on occasion for steaming, but not for regular cooking.