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I love my induction but certain types of cooking, specially anything with a wok, just doesn’t work with induction. Sometimes you need that heat wrapping up the

I love my induction but certain types of cooking, specially anything with a wok, just doesn’t work with induction. Sometimes you need that heat wrapping up the sides.

throw0101a 3y ago
> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lopez-alt-induction-gas-stove-electric-coil/672897/ https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lo... See also Jon Kung, a professional chef (at least before going YT full-time): * https://www.youtube.com/watch?v=ooNzRrHA9VY https://www.youtube.com/watch?v=ooNzRrHA9VY A video from Yale Appliances (Boston, MA) who sell both gas and electric: * https://www.youtube.com/watch?v=q2J9MrY0dK4 https://www.youtube.com/watch?v=q2J9MrY0dK4
- Alupis 3y ago
  One of your sources is selling cook tops, the other has a very specialized induction stand-alone cooktop made just for woks, and the other article is cut off behind a paywall. The source that sells cook tops doesn't claim "it's just as good" or even provide any evidence of it being as good. You can in fact use a wok on any cook top, it doesn't mean the results will be good. Induction can be good, but it's very expensive and uses enormous amounts of electricity. There is nothing wrong with natural gas - other than it's trendy to push electric currently. There's no future where everyone can afford to buy/replace one, or even operate them.
  - throw0101a 3y ago
    > One of your sources is selling cook tops Yes, both gas and electric. See also their video "Induction Cooking: Pros and Cons - Part 1": * https://www.youtube.com/watch?v=AduTdSF3_go https://www.youtube.com/watch?v=AduTdSF3_go And "Induction vs Pro Gas Cooking: Pros & Cons": * https://www.youtube.com/watch?v=hoWqMTUBT_4 https://www.youtube.com/watch?v=hoWqMTUBT_4 > Induction can be good, but it's very expensive and uses enormous amounts of electricity. Currently more than resistive electric, and some gas ranges. Define "enormous". Because about two-thirds of US households already use electricity as the cooking fuel source: * https://www.eia.gov/todayinenergy/detail.php?id=37552 https://www.eia.gov/todayinenergy/detail.php?id=37552 And induction would probably use it more efficiently since the energy goes directly to the pan. So if more folks switched from the coil-resistive electric stoves they most likely already have to induction there would be a net reduction in energy use. > There is nothing wrong with natural gas - other than it's trendy to push electric currently. And the fact that it's highly inefficient, throws oodles of heat into your kitchen, and methane is a greenhouse gas (GWP>>1)—but besides that Mrs. Lincoln…. See also perhaps Adam Ragusea on his own gas stove: * https://www.youtube.com/watch?v=CcAJ3_-Hou8 https://www.youtube.com/watch?v=CcAJ3_-Hou8
    - deleted 3y ago
      [deleted]
  - doubleg72 3y ago
    Not sure how you can say there is nothing wrong with burning hydrocarbons in an enclosed space.
- mrpowelldev 3y ago
  > J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: Incorrect. He states certain foods and flavors will not work with induction or would be difficult without gas in the article itself. He suggests workarounds like a propane stove or butane torch, but he never claims you can replicate those flavors with induction.
  - zopa 3y ago
    The claim was: > anything with a wok, just doesn’t work with induction López-Alt, in the article[1]: > But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine. > People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one. So I think it’s totally fair to say he’d disagree. Not sure how you’d get “incorrect” out of that. Everything has trade-offs. But on the whole, for most people, induction is going to be a step up over gas just purely as a cooking method. The air quality and climate benefits are a bonus. [1]: https://archive.li/h1UTf https://archive.li/h1UTf
    - slily 3y ago
      That sounds a lot like the old "tastes approximately just like beef!" testimonies going around at the start of the last wave of vegan fake meat products. Yeah sure, some people might find the substitute to be palatable. But most of those you're arguing with have concrete and legitimate reasons to prefer a direct flame, so it's kind of silly to expect "close enough" to convince them.
      - lifeformed 3y ago
        Read the article, that's not what he's saying. And it's said by someone who, if you know their history, cares to an extreme degree about what the end product tastes like.
        slily 3y ago

I love my induction but certain types of cooking, specially anything with a wok, just doesn’t work with induction. Sometimes you need that heat wrapping up the sides.

throw0101a 3y ago

> […] specially anything with a wok, just doesn’t work with induction. J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: * https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lopez-alt-induction-gas-stove-electric-coil/672897/ https://www.theatlantic.com/ideas/archive/2023/01/j-kenji-lo... See also Jon Kung, a professional chef (at least before going YT full-time): * https://www.youtube.com/watch?v=ooNzRrHA9VY https://www.youtube.com/watch?v=ooNzRrHA9VY A video from Yale Appliances (Boston, MA) who sell both gas and electric: * https://www.youtube.com/watch?v=q2J9MrY0dK4 https://www.youtube.com/watch?v=q2J9MrY0dK4

Alupis 3y ago
One of your sources is selling cook tops, the other has a very specialized induction stand-alone cooktop made just for woks, and the other article is cut off behind a paywall. The source that sells cook tops doesn't claim "it's just as good" or even provide any evidence of it being as good. You can in fact use a wok on any cook top, it doesn't mean the results will be good. Induction can be good, but it's very expensive and uses enormous amounts of electricity. There is nothing wrong with natural gas - other than it's trendy to push electric currently. There's no future where everyone can afford to buy/replace one, or even operate them.
- throw0101a 3y ago
  > One of your sources is selling cook tops Yes, both gas and electric. See also their video "Induction Cooking: Pros and Cons - Part 1": * https://www.youtube.com/watch?v=AduTdSF3_go https://www.youtube.com/watch?v=AduTdSF3_go And "Induction vs Pro Gas Cooking: Pros & Cons": * https://www.youtube.com/watch?v=hoWqMTUBT_4 https://www.youtube.com/watch?v=hoWqMTUBT_4 > Induction can be good, but it's very expensive and uses enormous amounts of electricity. Currently more than resistive electric, and some gas ranges. Define "enormous". Because about two-thirds of US households already use electricity as the cooking fuel source: * https://www.eia.gov/todayinenergy/detail.php?id=37552 https://www.eia.gov/todayinenergy/detail.php?id=37552 And induction would probably use it more efficiently since the energy goes directly to the pan. So if more folks switched from the coil-resistive electric stoves they most likely already have to induction there would be a net reduction in energy use. > There is nothing wrong with natural gas - other than it's trendy to push electric currently. And the fact that it's highly inefficient, throws oodles of heat into your kitchen, and methane is a greenhouse gas (GWP>>1)—but besides that Mrs. Lincoln…. See also perhaps Adam Ragusea on his own gas stove: * https://www.youtube.com/watch?v=CcAJ3_-Hou8 https://www.youtube.com/watch?v=CcAJ3_-Hou8
  - deleted 3y ago
    [deleted]
- doubleg72 3y ago
  Not sure how you can say there is nothing wrong with burning hydrocarbons in an enclosed space.
mrpowelldev 3y ago
> J. Kenji López-Alt, who recently literally wrote the/a book on wok cooking, would disagree: Incorrect. He states certain foods and flavors will not work with induction or would be difficult without gas in the article itself. He suggests workarounds like a propane stove or butane torch, but he never claims you can replicate those flavors with induction.
- zopa 3y ago
  The claim was: > anything with a wok, just doesn’t work with induction López-Alt, in the article[1]: > But for most wok cooking, you don’t need it. There’s plenty of homestyle dishes that don’t have that flavor. For my Wok book tour, I brought around an induction wok cooktop. And it works just fine. > People have this idea that you can’t cook on a wok without a gas flame. But most of the recipes in my book work just fine without one. So I think it’s totally fair to say he’d disagree. Not sure how you’d get “incorrect” out of that. Everything has trade-offs. But on the whole, for most people, induction is going to be a step up over gas just purely as a cooking method. The air quality and climate benefits are a bonus. [1]: https://archive.li/h1UTf https://archive.li/h1UTf
  - slily 3y ago
    That sounds a lot like the old "tastes approximately just like beef!" testimonies going around at the start of the last wave of vegan fake meat products. Yeah sure, some people might find the substitute to be palatable. But most of those you're arguing with have concrete and legitimate reasons to prefer a direct flame, so it's kind of silly to expect "close enough" to convince them.
    - lifeformed 3y ago
      Read the article, that's not what he's saying. And it's said by someone who, if you know their history, cares to an extreme degree about what the end product tastes like.
      - slily 3y ago