[Closed] Wok on induction

Briefcase type camping stove for me (when I last had an electric hob)

I just use Swift flat bottom carbon steel wok with my induction hob. Just normal carbon wok. Not brilliant or ideal but it works.

To get up to high temperature I have to wait bit longer than gas hob as I can only cook in high heat for a while because induction hob is not that powerful to pump out necessary heat when stir frying.

To compensate for losing heat or to retain heat perhaps you should look at heavy bottom wok since it retains heat better with heavy bottom.

Check out John Lewis own brand stainless steel work as it is nicely made with rather thick steel yet not so thick like cast iron that you cannot toss the wok around.

I don't use heavy bottom wok because traditional Chinese wok is not built that way and it prevents me from tossing the ingredient while stir frying. I can still stir fry in them but I need to change my technique. i.e. try to stir fry in small batches. If you stir fry large amount of ingredients the heat will not be strong enough so you might end up boiling them.

Therefore, stir fry in a small batch with induction hob. I am used to stir frying with turbo flame like those at take away so this is a bad compromise but I just switch my style of diet. Now I normally steam or boil .... 😉

About £10/£15 from any camping shop.

[img] [/img]

Iwatani butane as above brand but larger I think.

Back in the far east we use this or similar kind of burner.

I also use a brief case style camping stove when using wok. Gas canisters cost about £5 for 4 and last a while.

Le Creuset wok claims to work with induction. it's got a flat steel bottom on the aluminium wok. Only used it on gas but it is so nice to use.

Not really a wok though is it?

you might aswell just use a frying pan?

As we'll be fitting a complete new kitchen I dont really want to then have to use a camping stove!
We use the wok most nights, might just stick with gas, much prefer the aesthetics of the induction hobs though.

joshvegas - Member

Not really a wok though is it?

you might aswell just use a frying pan?

If you like frying pan then I would go for De Buyer or Longlife carbon steel ... I like carbon steel me.

You might still have the same issue of retaining heat because you need to ensure the contact surface between the pan/wok and the induction hob are on at all time when cooking to keep heat up.

My view of using induction hob means using heavy bottom cookware.

🙂

edit:

mrjmt - Member

As we'll be fitting a complete new kitchen I dont really want to then have to use a camping stove!
We use the wok most nights, might just stick with gas, much prefer the aesthetics of the induction hobs though.

Stick with gas if you can or get a mixed of both I am sure there are cookers that have both.

If I have a house I will have a turbo burner at one corner just for wok use design like take away ... 😆

aesthetics be damned.

Fire wins.

The wok is not the issue.

Get the induction hob gone and get gas.

End of thread.

joshvegas - Member
aesthetics be damned.

Fire wins.

POSTED 40 MINUTES AGO # REPORT-POST
peteimpreza - Member
The wok is not the issue.

Get the induction hob gone and get gas.

End of thread.

POSTED 7 MINUTES AGO # REPORT-POST

This ^

As we'll be fitting a complete new kitchen I dont really want to then have to use a camping stove!

Then you need a gas hob.

We use the wok most nights, might just stick with gas

There you go 🙂

much prefer the aesthetics of the induction hobs though.

It's for cooking, not looking at.

I like a wok burner like Auscrown wok burner which comes in either the LPG or natural gas with high pressure. Very portable yet powerful.

If you really like good wok I would go with Japanese Korin wok like this. The reason for choosing this wok is that the wok is not riveted hence easy to clean at speed. Use bamboo brush as they are cheap and good.

[img] [/img]

However, you can also get the cheaper version from Chinese supermarket.

edit: comment from a wok user

"Superior one piece Wok. Made in Japan.
... it is made by EsuEsu, Japan. It is made out of one piece of carbon steel. The handle and the wok are all one piece, not two pieces welded together as other beijing woks are constructed. It does have one welded piece, which adds stability to the handle. The carbon steel wok seasons quickly and is practically non stick after a couple of uses. The handle is metal so I would suggest that you handle the wok with a small cotton hand towel as the pros do. 30cm good for 2-3 smaller appetites. 36cm good for 4-6 people."