Comment on Let us end the stovetop war with the real chanp
chris@l.roofo.cc 5 hours agoI am sorry but you are somewhat wrong. My induction stove can heat my steel wok to smoking hit in 5 seconds and glowing red in 20. Induction can deliver the energy much quicker and more efficient than gas.
You still need a good induction stove top with enough power though. In Europe that is easy with 400V outlets. In North America you usually need one with a built in capacitor to get a similar result.
I do have induction in my kitchen, the most powerful plate is 2.7kW. IIRC I could get gas up to 11kW on one burner.
Maybe there’s more powerful ones, the electrics are 3 phases of 220V with 16A - so theoretically I could push up to 10.5kW of electrical power into the stove.
It would need to communicate with the oven in that case, as the oven currently uses the 3 phase.
TranscendentalEmpire@lemmy.today 3 hours ago
Eh, yes and no. You are getting the areas that are in contact with the cooking surface red hot, which with a flat bottom wok is a really small area. Since most woks are made out of thin metal, you aren’t getting much heat transfer to the majority of the pan like you would with gas.
Tbh the best option imo for stirfry is just to have an outdoor wok burner hooked up to a propane tank. Unless you have an industrial stove, you aren’t getting the pan hot enough on gass either.
chris@l.roofo.cc 2 hours ago
There are actually special wok induction plates. The are shaped like the wok and are much closer to the real heat distribution of a gas burner. Nevertheless I don’t think that is necessary. My wok gets plenty hot where it matters and I make a killer fried rice.