hob

Using induction in the search for the perfect wok

I am a known destroyer of all things wok. Be it trying to coax a meal out of a cheap offering or trying to keep a nonstick version from sticking, I have definitely had my moments of being wok-challenged. Kitchen disasters have taught me many wok lessons. The most important being that wok cooking is all about fast, high heat. To that end I crank up my gas burner as hot as it will go whenever I'm in the mood for a stir-fry. However, with my standard consumer stove, the results never seem to get quite hot enough.

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