Yes I have a steel wok I’ve used with my induction stove. I’ve owned it for about 35 years and have used it on quite a variety of stoves.
Let me make it easy for you. Take your wok outside and set it up with a propane torch heating the fuck out of one square inch of the bottom. And try to cook on it.
By your logic it should “heat up the rest of the pan” right? So where’s the problem! This is extending the issue to an extreme but it’s the same point.
Obviously if you have to rely on conduction to spread heat to the rest of the pan, you’re going to burn some food before some parts of the pan are even warm. This isn’t hard to understand.
A gas burner licks the entire wok with flame continually and you get high, even heat everywhere. End of story.
An induction stove can’t act on metal that isn’t directly touching it. What you are doing is rotating your food through the one hot spot you have. Maybe it eventually works but wok cooking is about high heat for a short time and you’re not getting the best results you could be.
Okay, so I think we are disagreeing around the edges here.
Its fully possible that I’m not getting the 100% ideal wok experience, but all I know is that I put my wok on the burner and I have smoking oil in 30 seconds and everything I toss in hisses and sears insanely well. Liquids start to instantly boil. Food cooks fast as hell, the whole pan is dangerous as fuck to touch, and I need my vent fan on max speed to handle the searing smoke.
If thats not as good as a gas wok, well fuck me mate, I don’t think I need it.
Yes I have a steel wok I’ve used with my induction stove. I’ve owned it for about 35 years and have used it on quite a variety of stoves.
Let me make it easy for you. Take your wok outside and set it up with a propane torch heating the fuck out of one square inch of the bottom. And try to cook on it.
By your logic it should “heat up the rest of the pan” right? So where’s the problem! This is extending the issue to an extreme but it’s the same point.
Obviously if you have to rely on conduction to spread heat to the rest of the pan, you’re going to burn some food before some parts of the pan are even warm. This isn’t hard to understand.
A gas burner licks the entire wok with flame continually and you get high, even heat everywhere. End of story.
An induction stove can’t act on metal that isn’t directly touching it. What you are doing is rotating your food through the one hot spot you have. Maybe it eventually works but wok cooking is about high heat for a short time and you’re not getting the best results you could be.
Okay, so I think we are disagreeing around the edges here.
Its fully possible that I’m not getting the 100% ideal wok experience, but all I know is that I put my wok on the burner and I have smoking oil in 30 seconds and everything I toss in hisses and sears insanely well. Liquids start to instantly boil. Food cooks fast as hell, the whole pan is dangerous as fuck to touch, and I need my vent fan on max speed to handle the searing smoke.
If thats not as good as a gas wok, well fuck me mate, I don’t think I need it.