[DoubleF]

Originally Posted by Flash Walken

They also make induction elements that are concave, designed for Woks.

If I did a lot of Wok'ing I might get myself a single wok element just for the heat properties. Really hot, really fast.

DoubleF over explains...

Spoiler!

Personally, if you spend a lot of time using a wok traditionally, don't get induction. Go gas.

If you end up with induction, migrate to flat bottom wok or saute pan instead. I wouldn't bother with a hob. Quite a bit of traditional wok use requires a bit of pressure applied to the stove top and/or flicking the wok which may impact the induction top. That type of pressure and impact is something I would not be comfortable doing on a glass top, but have no qualms doing on a metal topped elements stoves or gas stoves. That being said, the average individual doesn't cook using these techniques.



In this vid, the guy flicks it a few times and puts it back down on the hob. You can do this with a flat wok or saute pan. Most of the other videos on wok hobs involve boiling water and not traditional wok cooking. I can totally do this flick with a flat bottom wok or a saute pan (but the saute pan is a bit more difficult to flick with). No need for a special induction hob for cooking. Furthermore, these pans/flat bottom woks are $30-50 bucks for a good one. I have a flat bottom work from T&T as well as a saute pan and pretty much use them interchangeably based on my cooking style.

For steaming, I think there's a steamer thingamatog in some cook sets (though I've often heard complaint the water reservoir is to little and some individuals have to add water more often than a wok set up).

TL;DR An induction Wok Hob seems like an overly complicated solution when replacing pans/pots is an easier solution.

Induction has its pros and cons. So does gas. Both are good options based on individual preference.