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Induction 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 diff
by ufo 4y ago
Induction 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?).