I used to have a very negative outlook on electric cooking for Asian food, specifically where a wok is needed, because I've never seen one get hot enough to imb

I used to have a very negative outlook on electric cooking for Asian food, specifically where a wok is needed, because I've never seen one get hot enough to imbue the "wok hei" flavor that comes from high-temperature cooking. But then I saw there are bowl-shaped commercial induction wok cookers which should be able to more than match the heat of even the most powerful gas burners. With that, I think induction finally is a real alternative.