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They're negating most of Asian cooking by taking away gas. This is stupid and overdoing it imho. It should be done with an adjustment period over 5 years or mor
by petre 4y ago
They're negating most of Asian cooking by taking away gas. This is stupid and overdoing it imho. It should be done with an adjustment period over 5 years or more.
I'm all electric at home but using a wok on an induction stove is a pita and doesn't even resemble a wok. I have friends who cook as a hobby and swear by gas.
Korean BBQ could be probably done on electric as well. Takes more time though. If I'd open a KBBQ restaurant tomorrow I'd probably do it on electric anyway, for safety reasons.
Would hydrogen be a viable replacement for natural gas? Maybe mixed with sodium (table salt injection?) to have an orange flame instead of invisible.
- freemint 4y agoHydrogen is actually worse for the climate then natural gas right now. It is harder to transport is made from natural gas anyway. Key word: Steam Reforming Electricity to Hydrogen has much more energy waste even in a carbon neutral world.
- davidgould 4y agoMost gas stove tops in the US are not great for cooking with a wok anyway as they are underpowered and the flame comes out the edges of the "sealed burner". I use an Iwatani 35FW tabletop butane burner for wok cooking which works much better than my gas stove. It claims 15,000 Btu vs my stoves 7,000. I suspect both claims are inflated, but the Iwatani will boil a pint of water in 1/4th the time of the stove. The wok is acceptably stable on it and the flame pattern is usable if not ideal. The butane cans are well under $2 and will make several meals per can. It's a bit pricey ($100-ish now) but mine has lasted six years of frequent use.