3 ms·
That's true, all of that wattage is being turned into heat in the metal of the wok itself. But, like the other commenter to my post alluded to, a common wok coo
by genericone 5y ago
That's true, all of that wattage is being turned into heat in the metal of the wok itself. But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. In a home-cooking environment that would likely not be the case, and heat conduction even on a gas stove is primarily through contact with the wok.
- dragonwriter 5y ago> But, like the other commenter to my post alluded to, a common wok cooking method in restaurants involves tossing the food up into the air, where presumably the food is being heated directly by the heat of the flames. Tossing is to interrupt cooking to prevent burning not to cook with direct heat from flames. To the extent it might do some slower cooking from the heated air when tossed, that’ll still happen from radiated/convected heat from the pan heating the air when the pan instead of flames are the heating element.