3 ms·
Haven’t tried stir frying yet (and I’ve read claims that any home and even restaurant wok burner can’t match the flavour from the very high-power outdoor gas b
by rgmerk 4y ago
Haven’t tried stir frying yet (and I’ve read claims that any home and even restaurant wok burner can’t match the flavour from the very high-power outdoor gas burners used on the streets of Asia) but low temp induction works just fine, thanks. My $50 Ikea hotplate does a better job at very low heat than our gas burners, on-off cycling and all.
Indeed, if you’re keen, you can buy specialist induction hotplates with connected thermometer probes that can give you way more precise control than gas ever could. Pricey but if you’re into fancy stuff like tempering chocolate they are excellent.
- Baeocystin 4y agoWok cooking at home doesn't require anything crazy, just a wok ring/burner setup, like millions of folks already have. A rough BTU breakdown for familiar comparison is ~7-10k BTU max for an average American home-cooking gas cooktop, ~15-20k BTU for an average Chinese one. Restaurants are in the 100k+ category because of volume as much as anything. Speaking from personal preference, A ~50-75k BTU burner/ring setup is just fine; I don't need to cook larger volumes. When doing single-serving-sized batches, the indoor 20k is ok, too. Now, can I cook in general using electric? Of course. Can I cook and achieve the flavors and composition I want with it? Not entirely, and yes, that matters to me. Outside of BTU discussions, I toast a lot of veggies over an open flame to get that nice, flavorful char. You can also dry heat them on a comal or the like, but it isn't the same. [edit] FWIW, I would still love to try one of the commercial, 3-phase induction woks some day.