4 ms·
I like induction stoves, and I am a foodie who really likes to cook, but where a few years ago, I thought that induction would surely take over for every indoor
by bmelton 4y ago
I like induction stoves, and I am a foodie who really likes to cook, but where a few years ago, I thought that induction would surely take over for every indoor application everywhere, but I've come to accept that as wrong after discovering the joys of cooking on a wok.
For those who haven't, the beauty of a wok is that flames can creep up the sides of the wok -- the whole surface is "hot" but gets hotter as you descend into the bowl, so that you can sear steaks and vegetables really quickly, then add other ingredients. The sides need to be hot -- it doesn't work on a flat cooktop -- so that you can add sauces to the outside of the wok and they'll do this magic caramelization trick as they descend the bowl of the wok.
As your slower-cooking ingredients are finished cooking, you sort of push them up the sides of the wok and then add in your faster ingredients so that everything comes together in a single pot, beautifully cooked, all at the same time.
I've tried and tried to replicate the experience on induction, but I can't, and I can't imagine anything that does. I have a komodo grill and bought an insert that allows me to use a wok on it, but while it's very good, it still isn't quite the same (can't "turn down" a bed of coals as quickly or precisely, for instance,) isn't really an option for most apartment dwellers, and tho I do not know, I don't suspect that firing up a bunch of carbonized coals is somehow better for the environment than gas (but it might be?)
For woks alone, I suspect there'll always be a justification for open flames. Would love to hear more impressions from those who grew up with or have cultural ties to wok cooking.
- crazygringo 4y agoI agree with you, but it's not like you can cook in a wok on a normal residental gas stove anyways. The burners aren't nearly strong enough, nor are people's ventilation systems usually strong enough. I think of authentic stir fry enthusiasts like I think of Neapolitan pizza enthusiasts -- they can invest in the special equipment. But they don't really have anything to do with average kitchens.
- xapata 4y agoEasiest way to do that wok style cooking is outside. Otherwise it's many thousands of dollars for the range and the hood.
- bmelton 4y ago> Neapolitan pizza enthusiasts Weirdly, the best "pizza appliance" I've found for this is the kamado, which I can get up to about 800 degrees without meaningfully damaging the gaskets (tho I expect it reduces their useful lifespans) - it shouldn't work, because the heat source is in the wrong spot, but it definitely does if you let it rip beforehand and then add the convector plate afterward
- david38 4y agoMy solution was to buy a wok burner. Available online or at Asian restaurant supply stores, they come in propane and natural gas models. My particular one is rated at 130k BTUs. I never take it that high though. There also exist induction wok burners. They are fitted to round bottom woks. I have no experience with them and assume they are expensive.
- bmelton 4y agoCurious how those would work. 100-150k BTUs would be 30k-41k watts, which is a) dramatically more than any of the ones I've seen out there, and b) would presumably deform a carbon steel wok pretty badly? Not sure. The math definitely isn't as linear as I'd like to be, so I'm super curious to hear how well it works in the real world. Best of luck!
- wheels 4y agoI'm both a foodie, an avid home cook, and an induction fan. I don't miss gas at all for typical western cooking. I'm also a Kenji Lopez-Alt disciple, and have been getting into wok cooking. I picked up a used 3500 watt gastro induction wok cooker on the cheap, and sadly, yeah, you're right. I'm considering selling it, and getting a flat-bottomed wok for indoors (I've got a high-end, peak 3700 watt induction stove), and getting a splitter for my outdoor gas tank (for my grill) that also will feed an outdoor wok burner. I wouldn't want a high-powered gas wok burner inside anyway. I already have to temporarily remove the smoke alarm in my open kitchen / living room just to use the induction burner. But that's pretty fringe. For standard western style pans, I love induction, and that's the much more common case. It's way less hot in the kitchen, and both the raw power and fast control on my carbon steel pans is very convincing. I love pulling a trick I do where I boil about 1 cm of water in a pan in 20 seconds, pull it off the burner, and immediately put my full palm on the burner, which is barely warm. I've noticed induction is really picking up in haute cuisine in the Michelin starred or near to it kitchens that I visit on a semi-regular basis. And home and restaurants are really the case that's interesting in terms of reducing emissions.
- bmelton 4y agoMaybe you'll have more luck with the flat-bottomed wok than I did, but I wouldn't have your hopes set terribly high
- timbit42 4y agoI suspect someone will create an electric wok that you can store in the cupboard and pull out when you want it. No need for gas.