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Hah! We Chinese (generally) swear by open flame cooking! Induction/heating element doesn’t add the same flavour. In rural areas that still use firewood, we can
by k_sze 4y ago
Hah! We Chinese (generally) swear by open flame cooking! Induction/heating element doesn’t add the same flavour. In rural areas that still use firewood, we can tell the different flavours given by wood from different trees. You don’t need to be a high end chef.
- sendfoods 4y agoThat's one of the things I am curious about in the future. From a different comment: > Wok cooking without gas is unimaginable to many people, what's a possible solution here? Roasting/blackening vegetables over gas in Indian and other cuisines. Sure, you can use an electric oven, but is this really more efficient?
- kibwen 4y agoInduction stoves aren't merely a replacement for gas ranges, they bring whole new capabilities to the table. In addition to the precision and speed that you get, you can also cook at drastically lower temperatures than gas ranges are even capable of. In a century, once habits have had time to develop and society has had time to adjust, we'll say "cooking without induction is unimaginable to many people".
- ufo 4y agoInduction ovens are more efficient than an resistive heating element and can transfer a lot of heat into the pan. Just as much as a flame or even more. The difficulty with woks is that flat induction cooktops are only compatible with flat-bottomed cookware. You need a flat-bottomed wok, or a special concave cooktop made just for woks.
- k_sze 4y agoThe problem with even the flat-bottom wok or concave cooktop is that you’re still missing out on some wok cooking techniques. E.g. flambé, wok tilting (for concentrating on a thick/stubborn part of a fish), wok throwing (do you want to risk banging your flat-bottom wok on the induction surface?).
- DoingIsLearning 4y agoI mean sure we can tell the difference between food cooked on an induction hob and woodfire, same as say a roast slow cooked in woodfire ovens or a smoked barbecue. But the discussion here is between induction and gas, not firewood. Saying that gas hobs add flavour seems a bit of a stretch.
- UncleMeat 4y agoMost gas stoves in the US don’t get anywhere near as hot as you need for wok hei. I just have a propane powered burner that I use outdoors when I wan’t restaurant style stir fry. It’s oodles more powerful than the gas stove and is safely outdoors. For stuff that needs wood, outdoor grills and smokers work fine.
- kamaal 4y agoSame with Biryani cooked on firewood. The difference in taste and feel between Biryani cooked on firewood and LPG cooking is night and day. You feel like a king when you eat the one cooked on firewood.
- comte7092 4y agoOpen flames are great for cooking… when they are outside on a BBQ. Indoor gas stoves rarely make a difference compared to electric, the only difference is temp control.