I’ve not used one myself but my workplace cafeteria occasionally does made-to-order wok lunches where they pull out induction woks where the induction surface is parabolic so the wok can have the proper wok shape (not a flat bottom). When they crank the heat up, it’s clear from the immediate sizzling that the heat comes fast enough.
I’m more worried with the heat not dissipating fast enough. One nice thing with thin woks is that when you cut the fire food stops cooking almost instantly. That’s the main reason why I haven’t switched to induction yet, as everybody repeats it needs thick cookware.
The induction woks are separate from the cooktop, so if cutting the power were too slow, you can instantly lift the wok off just as you would with gas. Though I don’t imagine that cutting the power would be any slower than cutting the gas.
Yes indeed, but the wok stays hot and continues cooking after you lift it. With thin woks that’s not an issue, they have barely any thermal inertia. With thick ones though that’s not the same story, food is going to continue cooking for 15 to 30 seconds after you turn off the heat. With my style of cooking that’s not desirable.
But maybe my 1mm thick wok would work on induction? Everywhere I read it works better with thick pans, but does this means it doesn’t work at all with a thin one, or it’s just a bit less efficient?
I don’t have the answer to that. I don’t recall how thick the induction woks were at the cafeteria but I recall how clean they were (not seasoned), which implies they were perhaps stainless steel. I have a thin curved stainless steel wok that I use on a flame. It’s non-magnetic but would still theoretically work on an induction surface. I chose stainless so that I could put it in the dishwasher, but IIUC what I give up is that stainless steel does not get as screaming hot as a carbon steel wok. I cannot boil water in it unless I cover it. Not sure if that info helps you but I don’t have direct experience with induction so no idea if a thin carbon steel wok would have issues on induction as a consequence of less material.
not Chinese, but I cook a lot with a wok. I also have a single induction cooktop and surprisingly, the wok has enough iron to work with it while some old cheap conventional cookware did not. However, wok cooking needs to be hot all over the wok and not just in that little point where the wok is close enough to the induction coil.
I have a conventional propane stove which I need to keep, because here in Puerto Rico the power system is quite unreliable (especially during a bad hurricane year). But the conventional stove burners are not really hot enough. With a 1/16 - inch drill bit I could increase one of the burners capacity substantially. I painted the stove knob red so people have some warning when they light that burner! It burns more gas, but wok cooking is really fast, so in the long run it is probably more efficient than lots of other cooking approaches.
I would definitely consider a wok-shaped induction heater. Induction heating is quite remarkable.
Thanks for the feedback. That’s my situation in South East Asia, power can be unreliable at time. I cook with a gas stove and have a portable electric stove as a backup if I run out of gas in the middle of my cooking.
I used to cook with a high pressure stove (the ones you see in Chinese restaurant) that are perfect for woks but my wife was afraid I would burn down the house so I switched to a regular gas stove.
Induction could be an option in the future though, if it allows for that fast heating/cooling style of cooking I use.
In the US, stove burners are rated in the confusing units of “BTUs” which is actually a unit of energy, not power. When they say BTU, they mean BTU/hour. The highest-rated burners on a typical stove are about 10,000 Btu (per hour), but high-end stoves can get up to about 18000 - that is equivalent to about 5000 watts. My single-element induction top is only rated for about 1000 watts. So although it heats and cools rapidly, I suspect it is not up to the demands of wok cooking (unless one wants to cook only very small portions).
Any Asians, specifically Chinese in here with induction stoves to give us a feedback? How does it work with thin steel woks?
I’ve not used one myself but my workplace cafeteria occasionally does made-to-order wok lunches where they pull out induction woks where the induction surface is parabolic so the wok can have the proper wok shape (not a flat bottom). When they crank the heat up, it’s clear from the immediate sizzling that the heat comes fast enough.
I’m more worried with the heat not dissipating fast enough. One nice thing with thin woks is that when you cut the fire food stops cooking almost instantly. That’s the main reason why I haven’t switched to induction yet, as everybody repeats it needs thick cookware.
Well that and the power cuts.
The induction woks are separate from the cooktop, so if cutting the power were too slow, you can instantly lift the wok off just as you would with gas. Though I don’t imagine that cutting the power would be any slower than cutting the gas.
Yes indeed, but the wok stays hot and continues cooking after you lift it. With thin woks that’s not an issue, they have barely any thermal inertia. With thick ones though that’s not the same story, food is going to continue cooking for 15 to 30 seconds after you turn off the heat. With my style of cooking that’s not desirable.
But maybe my 1mm thick wok would work on induction? Everywhere I read it works better with thick pans, but does this means it doesn’t work at all with a thin one, or it’s just a bit less efficient?
I don’t have the answer to that. I don’t recall how thick the induction woks were at the cafeteria but I recall how clean they were (not seasoned), which implies they were perhaps stainless steel. I have a thin curved stainless steel wok that I use on a flame. It’s non-magnetic but would still theoretically work on an induction surface. I chose stainless so that I could put it in the dishwasher, but IIUC what I give up is that stainless steel does not get as screaming hot as a carbon steel wok. I cannot boil water in it unless I cover it. Not sure if that info helps you but I don’t have direct experience with induction so no idea if a thin carbon steel wok would have issues on induction as a consequence of less material.
No matter what type, at home you won’t have the heat directly on the sides.
Just learned they exist but there’s curved induction plates available on Amazon designed for woks
not Chinese, but I cook a lot with a wok. I also have a single induction cooktop and surprisingly, the wok has enough iron to work with it while some old cheap conventional cookware did not. However, wok cooking needs to be hot all over the wok and not just in that little point where the wok is close enough to the induction coil.
I have a conventional propane stove which I need to keep, because here in Puerto Rico the power system is quite unreliable (especially during a bad hurricane year). But the conventional stove burners are not really hot enough. With a 1/16 - inch drill bit I could increase one of the burners capacity substantially. I painted the stove knob red so people have some warning when they light that burner! It burns more gas, but wok cooking is really fast, so in the long run it is probably more efficient than lots of other cooking approaches.
I would definitely consider a wok-shaped induction heater. Induction heating is quite remarkable.
Thanks for the feedback. That’s my situation in South East Asia, power can be unreliable at time. I cook with a gas stove and have a portable electric stove as a backup if I run out of gas in the middle of my cooking.
I used to cook with a high pressure stove (the ones you see in Chinese restaurant) that are perfect for woks but my wife was afraid I would burn down the house so I switched to a regular gas stove.
Induction could be an option in the future though, if it allows for that fast heating/cooling style of cooking I use.
In the US, stove burners are rated in the confusing units of “BTUs” which is actually a unit of energy, not power. When they say BTU, they mean BTU/hour. The highest-rated burners on a typical stove are about 10,000 Btu (per hour), but high-end stoves can get up to about 18000 - that is equivalent to about 5000 watts. My single-element induction top is only rated for about 1000 watts. So although it heats and cools rapidly, I suspect it is not up to the demands of wok cooking (unless one wants to cook only very small portions).