Comment on Let us end the stovetop war with the real chanp

• TranscendentalEmpire@lemmy.today ⁨22⁩ ⁨hours⁩ ago

  There are actually special wok induction plates.

  For a stove top, or like a stand alone device?

  Nevertheless I don’t think that is necessary.

  I mean… It is, especially depending on what and how much food you are cooking.

  My wok gets plenty hot where it matters and I make a killer fried rice.

  Making a “killer fried rice” isn’t the end all be all of wok cooking. I have had plenty of white people make what they claim is great fried rice that is greasy dog shit because they can’t get their woks hot enough.

  As someone who grew up in Chinese restaurant kitchens… I can assure you a flat bottomed wok on an induction stovetop is never going to be adequate for traditional Chinese cooking. If there is an induction plate shaped to fit a round bottom wok and you could rock the wok on without damaging it…that would be a different story.

  Until then I’m going to stick to using my outdoor burner, especially considering that the only electric utilities I have access to are already created with natural gas.

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  • SpookyBogMonster@lemmy.ml ⁨8⁩ ⁨hours⁩ ago

    As someone who grew up in Chinese restaurant kitchens… I can assure you a flat bottomed wok on an induction stovetop is never going to be adequate for traditional Chinese cooking.

    Seconding this. I am but a humble gringo, and I do love an induction Cook top, but the insistence that everyone in earth can move 100% to induction in every instance only applies if you’re only making European dishes where flat bottom pans are standard.

    Proper wok cooking needs gas, end of story.

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  • chris@l.roofo.cc ⁨21⁩ ⁨hours⁩ ago

    For a stove top, or like a stand alone device?

    Both. There are stove tops available with a place for a wok as well as stand alone devices.

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